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“from "Annie's Eats" - http://annies-eats.com/2010/12/17/eggnog-cupcakes/”
READY IN:
1hr 5mins
SERVES:
18
YIELD:
18-20 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350Ëš F. Line 18 cupcake pans with paper liners.
  2. In a medium bowl, combine the flour, baking soda, baking powder, salt and nutmeg; whisk to combine.
  3. In the bowl of an electric mixer, combine the rum, eggnog, vegetable oil, vinegar, and sugar. Beat on medium-low speed until well blended.
  4. Add in the dry ingredients and mix on low speed just until incorporated.
  5. Divide the batter between the prepared cupcake liners, filling the cups 2/3 full. Bake 22-24 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
  6. To make the frosting, place the butter in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until smooth, 20-30 seconds. Add in the powdered sugar, salt and nutmeg, and mix on medium-high speed until incorporated and smooth, about 1 minute. Scrape down the sides of the bowl. Add in the eggnog and whip on medium-high speed until light and fluffy, 4 minutes. With the mixer on medium-low speed, blend in the rum.
  7. Fill a pastry bag with the frosting and decorate the cooled cupcakes as desired. Sprinkle with ground cinnamon or grated nutmeg, and garnish with cinnamon sticks if desired.

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