Get ready to indulge in the festive spirit with these delightful Eggnog Cupcakes with Rum Buttercream! Perfectly spiced and decadently topped, these cupcakes are a holiday treat that will have your taste buds singing. Imagine biting into a soft, moist cupcake infused with the rich flavors of eggnog and nutmeg, all crowned with a luscious rum buttercream frosting. Whether you're hosting a holiday party or simply looking to treat yourself, these cupcakes are sure to impress. Don’t miss out on the chance to create a dessert that’s not only delicious but also a showstopper at any gathering!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup eggnog
- 1 tsp nutmeg
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup rum
- 3 cups powdered sugar (for frosting)
- 1/2 cup unsalted butter (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, nutmeg, and salt until well combined and set aside.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition and scraping down the sides of the bowl.
- Gradually add the dry ingredients to the wet ingredients, alternating with the eggnog, mixing on low speed until just combined. Be careful not to overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the rum buttercream, beat the softened butter in a large bowl until creamy and smooth.
- Gradually add powdered sugar, mixing on low speed, then increase to medium and add rum. Beat until the frosting is light and fluffy.
- Once cupcakes are completely cool, pipe or spread the rum buttercream on top of each cupcake.
- Optionally, garnish with a light dusting of nutmeg or small decorative holiday sprinkles.
- Serve and enjoy the festive eggnog cupcakes at room temperature.
Tips
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for the best mixing results. This helps create a smoother batter and fluffier cupcakes.
- Don’t Overmix: When combining the dry and wet ingredients, mix just until combined to avoid dense cupcakes. A few lumps are perfectly fine!
- Use Fresh Nutmeg: For a more intense flavor, consider grating fresh nutmeg instead of using pre-ground nutmeg. It adds a lovely aromatic touch to your cupcakes.
- Test for Doneness: Keep an eye on your cupcakes as they bake. Use a toothpick to check for doneness; it should come out clean or with a few moist crumbs.
- Chill the Buttercream: If your rum buttercream is too soft to pipe, chill it in the refrigerator for about 15 minutes before decorating your cupcakes.
- Decorate with Flair: For a festive touch, garnish your cupcakes with a sprinkle of nutmeg or colorful holiday sprinkles to make them even more appealing.
- Storage Tips: Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. They can also be frozen for up to a month; just frost them after thawing.Enjoy baking these delicious Eggnog Cupcakes and spread the joy of the season with every bite!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 85mg
