Fluffy and moist Eggnog Cupcakes topped with a creamy eggnog buttercream frosting. These soft and tender eggnog cupcakes and eggnog frosting are made with spiced rum. It’s the perfect Christmas cupcake recipe.
Eggnog Cupcakes Ingredients
– Unsalted butter- room temperature – Granulated sugar – Brown sugar – Large eggs – Rum extract – Salt – Ground nutmeg – Ground ginger – Ground cinnamon – Baking powder. – Eggnog – All-purpose flour
Preheat oven to 350 degrees Fahrenheit. Start by mixing the room temperature butter and sugars until light and smooth.
Add in the eggs, rum extract, baking powder and spices (salt, nutmeg, ginger, and cinnamon) Mix until well combined.
Once combined, add in the eggnog and mix once more. Continue with adding in half of the flour, mix and then add in the remaining half.
Mix one final time until the flour is well incorporated.
Prepare cupcake/muffin pan with cupcake liners. Fill liners ¾ of the way full with eggnog cupcake batter.
Bake for 15-18 minutes making sure to check with a toothpick to see if fully cooked.
Once finished baking, allow the spice rum eggnog cupcakes to sit in the pan to cool for 10-15 minutes and then move to a cooling rack.
While the cupcakes are cooling, make the frosting. *Full recipe on my blog!
Pipe on to the cupcakes.
Top with a sprinkle of cinnamon and a cinnamon stick. Enjoy!