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Eggnog Cupcake with Rum Infused Frosting

Looking for the perfect Eggnog Cupcake recipe? These moist cupcakes are packed with eggnog flavor and a delicious rum icing. These cupcakes are perfect for the holiday season.

Eggnog Cupcakes with Rum-Infused Frosting

Eggnog Cupcake with Rum Infused Frosting

With Christmas only two weeks away, I’m in full Holiday swing! We finally got out tree up and decorated, our lights on the house, and I’m nearly finished with my Christmas shopping! To get everyone else in the holiday spirit, I have a boozy little cupcake for you today-Eggnog Cupcakes with Rum-Infused Frosting!

If you’re not a big fan of spiking your cupcakes or frosting, go ahead and omit the rum. Just use equal amounts of milk or extra eggnog to replace it. Now I know there are two types of people in this world: those who love eggnog and those who hate it. If you’re not a fan, just replace the eggnog with whole milk and you’ll have yourself one awesome vanilla cupcake. But for the rest of us eggnog lovers, this recipe is downright amazing!

Eggnog Cupcakes with Rum-Infused Frosting

What is the best rum for eggnog cupcakes?

When it comes to making eggnog cupcakes, you are using rum to bring the strong eggnog flavor. When you are adding rum to the cupcakes, you want to use a rum that you like the taste of. It doesn’t have to be the most expensive rum, but you want a rum that you would drink alone.

Can I turn this into an eggnog cake instead?

If you love this recipe for eggnog cupcakes, you will love turning it into a cake. To make this into a cake, you will want to use either a 9*13 inch cake pan or make this cake as a layer cake with an 8 inch cake pan. You want to grease the cake pans before adding the cake batter. If you are making the cake as a layer cake, you will want to add the rum infused frosting between the layers.

How to Store Eggnog Cupcakes

When you are making these eggnog cupcakes, you will want to make sure to store them properly. If the cupcakes are not stored in an airtight container will go stale. Because the frosting on these cupcakes is made using cream cheese you will want to make sure you are keeping these cupcakes in the refrigerator. The cupcakes will last about a week when stored properly. If you will not be able to finish these cupcakes before they go bad, you can freeze the cupcakes. Freeze the cupcakes before wrapping them. Place the cupcakes on a plate or on a cookie sheet. Freeze the cupcakes. Once the cupcakes are frozen you can move them to an airtight container or put them in a freezer bag. When ready to thaw the cupcakes, remove them from the wrapping before letting them thaw.

Eggnog Cupcakes with Rum-Infused Frosting

Ingredients for rum icing

  • unsalted butter
  • confectioners’ sugar
  • vanilla extract
  • cream cheese
  • dark rum
  • ground nutmeg

Ingredients for eggnog flavored cucpakes

  • granulated sugar
  • cake flour
  • baking powder
  • baking soda
  • salt
  • unsalted butter
  • eggs
  • sour cream
  • vegetable oil
  • vanilla extract
  • dark rum
  • eggnog

How to make eggnog cupcakes

Adjust oven rack to lower-middle position and preheat to 350 degrees F. Line muffin pan with baking cup liners.
In the bowl of a stand mixer fitted with the paddle attachment, mix together sugar, cake flour, baking powder, baking soda, and salt. Add butter and mix on medium-low speed for three minutes.
In a small bowl, whisk together eggs, sour cream, oil, vanilla and rum until smooth.
Add the egg mixture to the flour mixture and beat on medium speed until just combined.
Slowly add eggnog and mix on low speed until just combined. The batter will be thin. Transfer batter to a measuring cup with a pour spout and pour batter evenly into prepared pans, filling cupcake liners just over 1/2 full. (*See note below)
Bake for 15-18 minutes or until wooden pick inserted in center comes out with a few moist crumbs. Remove cupcakes from pan and let cool completely on a cooling rack.

To Make the Frosting: In the bowl of a stand mixer fitted with the paddle attachment, mix all the ingredients, except for the nutmeg, until light and airy, about 3 to 5 minutes. Place frosting into a large decorators decorating bag fitted with a decorating tip and approximately 1/4″ above cupcake top at a 90° angle to cupcake surface, pipe a spiral of icing, beginning at the outer edge and working inward. Top each cupcake with a dusting of freshly ground nutmeg.

Recipe Note: I highly recommend baking a test cupcake before baking your whole batch. Everyone’s oven is different and the cupcake liners may be different as well.

 Eggnog Cupcakes with Rum-Infused Frosting

More Holiday Recipe

If you love holiday themed desserts, you will want to check out these other great tasting holiday desserts.

  • Easy Apple Crumble Bars – If you love easy apple crumble bars, you will love these apple pie bars with an apple crumb topping. This makes a delicious fall dessert or make it anytime the craving hits.
  • Starbucks Gingerbread Loaf – Do you love Starbucks gingerbread loaf? If you love this delicious loaf bread recipe but can’t see spending $4 a slice, you want to make this at home. Have your favorite whenever the craving hits.
  • Pumpkin Meringue Pie Recipe -This pumpkin meringue pie has all the traditional flavors of pumpkin pie with an added bonus! The luscious meringue makes this dessert one that will leave a smile on your face and have everyone asking for more.
  • Instant Pot Apple Cake Recipe – The Instant Pot apple cake is easy and delicious and is sure to knock your socks off. This cake has the perfect amount of cinnamon and tart apples.
  • Pumpkin Cheesecake Bars Recipe If you love cheesecake and you love pumpkin, these cheesecake pumpkin bars are exactly what you need.  Every single bite is utterly delicious and hits the spot when you are craving all things pumpkin.
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An eggnog cupcake sitting on a saucer with a bite taken out

Eggnog Cupcakes with Rum-Infused Frosting


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  • Author: Laura
  • Yield: 10-12 cupcakes 1x

Description

Looking for the perfect Eggnog Cupcake recipe? These moist cupcakes are packed with eggnog flavor and a delicious rum icing. These cupcakes are perfect for the holiday season.

Scale

Ingredients

For the Cupcakes:

1 cup (225 grams) granulated sugar
1 3/4 cups (175 grams) cake flour (not self-rising)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsalted butter, room temperature
2 large eggs, room temperature
1/3 cup (75 grams) full-fat sour cream
1/4 cup vegetable oil
2 teaspoon vanilla extract
1 tablespoon dark rum
2/3 cup eggnog

For the Frosting:

4 tablespoons unsalted butter, room temperature
4 cups sifted confectioners’ sugar
1/4 teaspoon vanilla extract
6 ounces cream cheese
2 to 3 tablespoons dark rum
2 tablespoons freshly ground nutmeg


Instructions

Adjust oven rack to lower-middle position and preheat to 350 degrees F. Line muffin pan with baking cup liners.
In the bowl of a stand mixer fitted with the paddle attachment, mix together sugar, cake flour, baking powder, baking soda, and salt. Add butter and mix on medium-low speed for three minutes.
In a small bowl, whisk together eggs, sour cream, oil, vanilla and rum until smooth.
Add the egg mixture to the flour mixture and beat on medium speed until just combined.
Slowly add eggnog and mix on low speed until just combined. The batter will be thin. Transfer batter to a measuring cup with a pour spout and pour batter evenly into prepared pans, filling cupcake liners just over 1/2 full. (*See note below)
Bake for 15-18 minutes or until wooden pick inserted in center comes out with a few moist crumbs. Remove cupcakes from pan and let cool completely on a cooling rack.

To Make the Frosting: In the bowl of a stand mixer fitted with the paddle attachment, mix all the ingredients, except for the nutmeg, until light and airy, about 3 to 5 minutes. Place frosting into a large decorators decorating bag fitted with a decorating tip and approximately 1/4″ above cupcake top at a 90° angle to cupcake surface, pipe a spiral of icing, beginning at the outer edge and working inward. Top each cupcake with a dusting of freshly ground nutmeg.

Recipe Note: I highly recommend baking a test cupcake before baking your whole batch. Everyone’s oven is different and the cupcake liners may be different as well.


Notes

Source: A Sweet Pea’s Kitchen Creation with cupcakes adapted from Cupcake Project and frosting adapted from Savuer

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Eggnog Cupcakes with Rum-Infused Frosting

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