Spiced Eggnog Cupcakes!

Who doesn’t love eggnog during the holidays? I know I do. These spiced rum eggnog cupcakes topped with a creamy spiced buttercream were a major hit at my family holiday party last year. With a moist, light, and golden cake matched with a smooth, rich buttercream how can you not fall in love with it? I even added some extra spiced rum to the buttercream, because alcohol makes almost anything better, right? It’s such an easy recipe to follow, and everyone will love them. Here is the recipe if you would like to try them out:

• ¾ Cup Unsalted butter
• 1 ¾ Cup Sugar
• 3 Large eggs
• 2 ½ Cup Flour
• 2 ½ tsp Baking powder
• ½ tsp Nutmeg
• ½ tsp Salt
• ¼ Cup Spiced Rum
• ¾ Cup Eggnog
• ½ Cup Sour cream
• 1 ½ Cup (3 sticks) Unsalted butter
• 5 ½ Cup Powdered sugar
• 5 tbsp Eggnog
• ¼ tsp Nutmeg

1. Remove butter from fridge and allow to come to room temperature, or soften in the microwave for 15 seconds.
2. Preheat oven to 375°F.
3. Combine softened butter with sugar and beat on medium speed until light and fluffy.
4. Add eggs, one at a time, ensuring that each egg is well beaten. Scrape down the sides of the bowl if necessary.
5. In a separate bowl, combine flour, baking powder, nutmeg and salt. Stir to combine. Add half the flour mixture followed by the rum and turn mixer on low speed, beating just until combined.
6. Pour in remaining flour, eggnog and sour cream. Beat on medium speed until well combined.
7. Divide batter evenly among lined cupcake pan, filling each cup about ⅔ full.
8. Bake at 375° F for 14-16 minutes. Test cupcakes for doneness by inserting a toothpick into the cupcake. If the toothpick comes out clean, the cupcakes are finished. Allow to cool completely.
For the frosting:
1. Remove butter from fridge and allow to come to room temperature, or soften in the microwave for 15 seconds.
2. Using a stand mixer, beat the butter for several minutes until light and fluffy.
3. Add powdered sugar one cup at a time and slowly increase speed from low to medium. As the frosting becomes thicker, slowly add eggnog and slowly increase speed to medium-high; beat for several minutes until light and fluffy. Add nutmeg at any point, and add spiced rum if desired.
4. Pipe onto cooled cupcakes and sprinkle with additional nutmeg.

Read more at http://beyondfrosting.com/2014/12/22/spiced-rum-and-eggnog-cupcakes-with-eggnog-buttercream/#Q0JP4x8OYRel6Wba.99

To top off my cupcakes, I melted some chocolate and piped out some snowflakes. I also used that chocolate to spread it on a sheet of bubble wrap, and broke it into smaller pieces to create a honeycomb look. I got the idea from My Cupcake Addiction – Elise Strachan (http://youtu.be/CkdZpTotGTY) . Check out her YouTube channel to see some other chocolate garnishes that could top it off. Any chocolate decoration finishes off the cupcake perfectly! If you do not want chocolate pieces, you can leave them with sprinkled nutmeg, or even put a cinnamon stick on top. Hope you enjoy them as much as I do!

Allison Landry


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