Ingredients
- Yield: about 18-20 cupcakes
- For the cupcakes:
- 1 1/3 cups all-purpose flour
- 1/4 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. freshly ground nutmeg
- 1 cup eggnog
- 1/4 cup vegetable or canola oil
- 1 tbsp. apple cider vinegar
- 1 tsp. vanilla extract
- 1 cup sugar
- For garnish:
- Ground cinnamon or grated nutmeg
- Cinnamon sticks
Directions
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To make the cupcakes, preheat the oven to 350˚ F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, baking soda, baking powder, salt and nutmeg; whisk to combine. In the bowl of an electric mixer, combine the rum, eggnog, vegetable oil, vinegar, and sugar. Beat on medium-low speed until well blended. Add in the dry ingredients and mix on low speed just until incorporated.
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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.
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For frosting use vanilla swiss merguine buttercream and add eggnog and nutmeg