Eggnog Cupcakes

This holiday I will not be able to bake much since we are going home to Chicago and I will not have the opportunity to bake for Christmas. So, I have been taking every opportunity to make holiday goodies. These are a very festive and yummy treat. I made these to bring to a pre-holiday get together and got great feedback from everyone. The only change I would make next time is to add a bit more powdered sugar. The frosting seemed of perfect consistancy when I made it, but it thinned out a bit during frosting.

Eggnog Cupcakes
Ingredients
1/4 Cup dark rum or bourbon
1 Cup low-fat eggnog
1/4 Cup vegetable oil
1 Tbsp apple cider vinegar
1 tsp vanilla extract
1/4 tsp ground nutmeg
1 Cup sugar
1 1/3 Cups all-purpose flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

For the frosting:
1/4 butter, softened
3 Tbsp eggnog
1 Tbsp rum
generous pinch of nutmeg
2 or more cups powdered sugar

For decorating:
ground cinnamon
cinnamon sticks

Directions:
Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with liners. In a small bowl, combine rum, eggnog, vegetable oil, vinegar, and vanilla. In a large bowl, combine the nutmeg, sugar, flour, baking soda, baking powder, and salt. Combine the liquip ingredients with the dry ingredients and whisk until just combined. Divide evenly between muffin cups.

Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack. Cool completely.

To make the frosting, cream together the butter, eggnog, rum, nutmeg and powdered sugar. Add in more powdered sugar if needed to make the frosting stiff, but spreadable. Frost the cupcakes. Sprinkle with cinnamon and garnish with a cinnamon stick.

Source: Annie’s Eats

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