Tuesday, December 22, 2009

Eggnog Rum Cupcakes

Since the arrival of the Starbucks Eggnog Latte, I've had it in my mind to bake eggnog cupcakes. Last Friday was the perfect day to do it since we had a Christmas party to go to at night. I was beyond excited as I baked away in the kitchen while enjoying some of my favorite Pandora Christmas music. It was a lot of fun!

It doesn't matter how you put eggnog and rum together because no matter how, you know it's gonna be insane. Eggnog is my absolute favorite treat of the Holidays, especially Horizon's organic. I also love rum cake and didn't know it could get any better.

Using eggnog in the cake batter makes these cupcakes extra fluffy and ultra moist. I can not describe the amount of goodness that you will experience.

They are so amazing you won't really believe it. It's like a dream.

You must try these soon. They will easily become your favorite too, I'm positive.

Eggnog Cupcakes
by Me

Makes 18-20 cupcakes

1 package yellow cake mix w/ pudding
4 eggs
1/2 cup eggnog
1/2 cup cooking oil
1/2 cup spiced rum
1/4 tsp ground nutmeg

Preheat oven to 350 and line a cupcake tray with paper liners.
Place cake mix, nutmeg, oil, eggs, eggnog and rum in a mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine, scrape down sides of bowl.
Increase mixer speed to medium and beat 2 minutes more. Scrape down sides again if needed. The batter should look well combined and thickened. Divide the batter into prepared muffin tray. Fill each cup about 3/4 of the way full.
Bake until light brown and springs back when lightly pressed with your finger, or until a toothpick comes out clean. About 20-25 minutes.
Remove pan from oven and place on wire rack to cool for 20 minutes. Remove cupcakes from tray and cool completely, 30 minutes.

Eggnog Buttercream

1/2 cup (1stick) butter, softened
1/4 cup eggnog
1 tsp. vanilla
3-4 cups confectioners’ sugar
Fresh nutmeg for sprinkling on top

Blend together the cream cheese and butter using an electric mixer on low speed until combined, about 30 seconds.
Alternate the eggnog and the powdered sugar, adding a little bit at a time, blending on low speed until well incorporated, about 1 minute.
Add the vanilla, then increase the mixer speed to medium and blend frosting until fluffy, 1 minute more. (You may need to add more sugar if you will be piping the frosting).
Garnish with grated fresh nutmeg on top.


rachel said...

i love the way you write, dee! and those cupcakes have my mouth watering...now i have to go change my shirt. :)

Sara said...

These were the best cupcakes ever! So good! P.S. I expect more on Christmas. ;)

Desiree said...

Thanks guys! I will def. be making more Sara. I have been dreaming about them since.

Amber Lichtenstein said...

I'm making these right now! On the icing ingredients list there is no cream cheese listed but when you start the instructions it says to blend cream cheese and butter together. Can you post how much cream cheese you like to use? Thanks!:)

Desiree said...

Amber- So sorry about that! I honestly can't remember the amount I used, but looking at the recipe again, I think you should be ok with 1 block of cream cheese. You could also leave it out if you wanted, but if you do, start out with only 2 tablespoons of eggnog and work up from there. I'm afraid the whole 1/4 cup might make it too thin. especially if piping the frosting. hope this makes sense.
please write back letting me know how they turned out! thanks, Desiree