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Spiced Rum and Eggnog Cupcakes Recipe

   
 

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     Spiced Rum and Eggnog Cupcakes

Category   Desserts - Breads
Sub Category   None
Servings   24 cupcakes
Preptime   30 min

Ingredients
3/4 cup unsalted butter
1 3/4 cup sugar
3 eggs
2 1/2 cup flour
2 1/2 teaspoon baking powder
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 cup rum
3/4 cup eggnog
 
1/2 cup light sour cream
3 sticks unsalted butter
5 1/2 cups powdered sugar
5 tablespoon eggnog
1/4 teaspoon nutmeg

Instructions
Remove butter from fridge and allow to come to room temperature, or soften in the microwave for 15 seconds. Preheat oven to 375 degrees. Combine softened butter with sugar and beat on medium speed until light and fluffy. Add eggs, one at a time, ensuring that each egg is well beaten. Scrape down the sides of the bowl if necessary. In a separate bowl, combine flour, baking powder, nutmeg and salt. Stir to combine. Add half the flour mixture followed by the rum and turn mixer on low speed, beating just until combined. Pour in remaining flour, eggnog and sour cream. Beat on medium speed until well combined. Divide batter evenly among lined cupcake pan, filling each cup about 2/3 full. Bake at 375 degrees F for 14-16 minutes. Test cupcakes for doneness by inserting a toothpick into the cupcake. If the toothpick comes out clean, the cupcakes are finished. Allow to cool completely. For the frosting-
Remove butter from fridge and allow to come to room temperature, or soften in the microwave for 15 seconds. Using a stand mixer, beat the butter for several minutes until light and fluffy. Add powdered sugar one cup at a time and slowly increase speed from low to medium. As the frosting becomes thicker, slowly add eggnog and slowly increase speed to medium-high; beat for several minutes until light and fluffy. Add nutmeg at any point. Pipe onto cooled cupcakes and sprinkle with additional nutmeg.


Originally Submitted
2/27/2015





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