Holy. These are good. Like, super good.
I was skeptical. I was even more skeptical when I realized there are no eggs in the batter – obviously there are eggs in the eggnog but it’s not the same binding consistency of an egg, right? And the only fat is 1/4 cup of oil and what is in the eggnog – it didn’t seem like enough.
But holy. These are good. Like, super good.
I made these with a certain co-worker in mind. One that I have never seen even try the baked goods I bring into the office. He’s just not a sweets person. Okay, fine, but I still made it my mission to find something that would peak his interest. Enter rum – when I mentioned that these had rum in them, he said, “Hand one over” without hesitation. Then he ate a second one. Mission accomplished.
The cupcake is so so so moist. And eggnog-y. And, though the rum flavor might not hit you right away, it is there to the point where they should probably be called eggnog and rum cupcakes. It is definitely the right compliment to the eggnog.
Mine didn’t turn out as pretty as the original recipe so click over there to see her pic too. I already have a second batch of these in mind.
For the cupcakes:
1 1/3 cups flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1/4 cup rum (I used spiced rum since it was in my cupboard)
1 cup eggnog
1/4 cup vegetable oil
1 Tbsp apple cider vinegar
1 tsp vanilla extract
1 cup sugar
For the frosting:
20 Tbsp (1 1/4 cups) butter, at room temperature
2 1/2 cups icing sugar, sifted
Pinch of salt
Pinch of nutmeg (maybe a little more?)
2 1/2 Tbsp eggnog
1 Tbsp dark rum
Optional garnish: grated nutmeg
Preheat oven to 350 degrees. Line cupcake pans with liners.
Combine flour, baking soda, baking powder, salt, and nutmeg in a medium bowl. In your mixer, beat the rum, eggnog, oil, vinegar, and sugar together until well blended. Add in the dry ingredients and mix just until incorporated.
Fill the cupcake liners 2/3 full. Bake 22 – 24 minutes or until a toothpick inserted in the center comes out clean. Cool for a few minutes in the pan, then transfer to a wire rack to cool completely.
To make the frosting, beat butter on medium-high until smooth (20-30 seconds or so). Add in the icing sugar, salt, and nutmeg. Mix until smooth (make sure to scrape down the sides of the bowl). Add in the eggnog and whip until light and fluffy (about 4 minutes). Then blend in the rum.
Note: To get the consistency I wanted with the rum added, I had to add another 1/4 cup or so of icing sugar.
Decorate the cupcakes with the frosting. Sprinkle with the nutmeg for garnish, if desired.