So this is not my picture it came from this
blog where I got the recipe. My frosting
wasn't quite so perfect as it is in this picture and I didn't add the cinnamon stick but they tasted just as good
I'm sure if not better :) So anyway this is one of the best cupcakes I have ever had! They were so moist and the cake and the icing complemented each other so well. The only thing I changed was the rum the recipe called for dark rum or bourbon and I used spiced rum instead which was perfect and I
recommend it actually. These were actually really easy to make as well I was quite surprised, but I think everyone should try them they are so good!
Eggnog Cupcakes
ingredients:
For the cupcakes:
1/4 cup spiced rum
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 cup butter softened
3 tbs. low fat eggnog
1 tbsp. spiced rum
generous pinch of nutmeg
2 (or more) cups powdered sugar
ground cinnamon to sprinkle on top
Directions:
Preheat oven to 350F. Line a 12-cup muffin tin with paper liners. In a small bowl, mix together the rum, eggnog, vegetable oil, apple cider vinegar, and vanilla extract. In a large bowl, mix together the nutmeg, sugar, flour, baking soda, baking powder and salt. Pour the liquid ingredients into the dry ingredients and whisk until just combined. Divide evenly between prepared muffin wells.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean and the cakes spring back when lightly pressed. Cool in the pan 5 minutes, then transfer to a wire rack to 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 cooled cupcakes. Sprinkle with cinnamon and enjoy!
Makes 12 cupcakes
