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Spiced Rum And Eggnog Cupcakes With Eggnog Buttercream
Gerry Biordi

Spiced Rum And Eggnog Cupcakes With Eggnog Buttercream

If you love classic holiday desserts with a cozy homemade touch, these eggnog cupcakes are a wonderful way to turn a favorite seasonal drink into a beautiful dessert. They are perfect for holiday parties, family gatherings, Christmas baking, or simply using up that extra carton of eggnog in the refrigerator.
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Prep Time 30 minutes
Cook Time 16 minutes
Total Time 46 minutes
Servings: 24
Course: Dessert
Cuisine: American
Calories: 469
Ingredients Method Video Notes

Ingredients
  

  • 3/4 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 3 large eggs, preferably at room temperature
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 cup spiced rum
  • 3/4 cup eggnog
  • 1/2 cup sour cream
For the Eggnog Buttercream
  • 1 1/2 cups unsalted butter, softened
  • 5 cups powdered sugar
  • 5 tablespoons eggnog
  • 1/4 teaspoon ground nutmeg

Method
 

  1. Preheat the oven to 375°F (190°C) and line a cupcake pan with paper liners.
  2. Beat the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition and scraping the bowl as needed.
  4. In a separate bowl, whisk together the flour, baking powder, nutmeg, and salt.
  5. Add part of the dry mixture to the butter mixture and mix gently. Add the spiced rum, then the remaining dry ingredients, eggnog, and sour cream. Mix just until the batter is smooth and evenly combined.
  6. Divide the batter between the cupcake liners, filling each about two-thirds full.
  7. Bake for 14 to 16 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Transfer the cupcakes to a wire rack and allow them to cool completely.
  9. For the buttercream, beat the softened butter until light and fluffy.
  10. Gradually add the powdered sugar, mixing on low speed at first. Slowly add the eggnog and nutmeg, then beat until smooth and fluffy.
  11. Pipe or spread the buttercream over the completely cooled cupcakes.
  12. Finish with a light sprinkle of nutmeg, if desired.

Video

Notes

  • For an alcohol-free version, replace the spiced rum with an equal amount of additional eggnog.
  • Plain yogurt or Greek yogurt can be substituted for the sour cream.
  • Do not overmix the cupcake batter after adding the flour.
  • Allow the cupcakes to cool completely before frosting.
  • Store frosted cupcakes in an airtight container at room temperature for up to 2 days.
  • For longer storage, freeze the unfrosted cupcakes in an airtight freezer-safe container for up to 1 month. Thaw at room temperature before frosting.