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.
Ingredients
For the Cupcakes:
1cup225 grams granulated sugar
For the Frosting:
4tablespoonsunsalted butter, room temperature
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.