I think eggnog is either one of those things you love or hate. I fall into the love camp, but it took me a little while to get there. First, it took years to get over the name. Egg + nog which for some reason my brain linked with an episode of Dougie Howser (am I showing my age?) where he drank a smoothie with raw eggs in it.
I clearly remember the first time I had eggnog. The company I was working for was having a Christmas party at their home and the owner’s wife made eggnog and offered me a glass. I was hesitant but she told me it was worth trying just a sip, so I complied and found the rich, creamy drink was actually quite delicious.
It doesn’t really matter to me if the eggnog is spiked or not. I’m completely content to drink the premade stuff you can buy at the stores during this time of the year without adding in any rum or other choice of alcohol. Now, this cupcake recipe didn’t originally call for any rum but I couldn’t pass up adding in a splash or two.
- 1 1/4 cup all purpose flour
- 1 cup sugar
- 1 tsp. nutmeg
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 stick unsalted butter, softened
- 1/2 cup eggnog
- 2 eggs
- 1 tbsp. rum (I used Barcardi Gold)
- 1/2 tsp. vanilla
for the frosting:
- 2 oz. cream cheese, softened
- 2 tbsp. unsalted butter, softened
- 1 tsp. rum
- 1 tsp. cinnamon
- pinch of nutmeg
- 3 cups powdered sugar
- 2-3 tbsp. eggnog
1. Preheat the oven to 350. Line cupcake pans with paper liners.
2. In a medium bowl, whisk together the flour, sugar, nutmeg, baking powder, baking soda and salt.
3. In the bowl of a stand mixer, beat the butter for 2-3 minutes or until creamy. Add in the eggnog, rum, and vanilla until combined, then add in the eggs one at a time until fully incorporated.
4. Add the dry ingredients to the mixer and beat on low speed until just combined.
5. Divide the batter between the cupcake pans, filling each about 3/4 of the way full. Tap the pans on the counter to settle the batter. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
6. Transfer cupcakes to a wire rack to cool completely.
7. Meanwhile, combine cream cheese and butter in the bowl of the stand mixer and beat together on medium speed until smooth. Add in the rum, cinnamon and nutmeg until combined.
8. Add in the powdered sugar 1/2 cup at a time until fully combined, then add in the eggnog 1 tablespoon at a time until it reaches the desired consistency.
9. Transfer frosting to a piping bag and pipe onto cooled cupcakes or spread onto cupcakes with an offset spatula.
If you are a fan of eggnog or even just of rum and nutmeg I guarantee these cupcakes will be right up your alley. They’re perfectly sweetened and have just enough eggnog flavor that comes through so nicely.