Egg Nog Cupcakes

Are you an egg nog lover? Do you need a yummy holiday treat? Then look no further, I've got the perfect thing for you right here! These egg nog cupcakes are so dreamy and stuffed full of delcious egg nog from the batter to the frosting. I shared these at family gatherings of both my family and my husband's family and everyone loved them. Take these to your next party and you'll definitely get asked to bring dessert again!

Egg Nog Cupcakes
For the cupcakes:
1 tsp. rum extract
1 1/4 cup low-fat eggnog
1/4 cup vegetable oil
1 Tbsp. apple cider vinegar
1 tsp. vanilla extract
1/4 tsp. ground nutmeg
1 cup sugar
1 2/3 cups all-purpose flour
1/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt

For the frosting:
1/4 cup butter, softened
3 Tbsp. low-fat eggnog
1-2 tsp. rum extract
generous pinch of nutmeg
2 (or more) cups powdered sugar

Garnish:
ground cinnamon
cinnamon sticks, cut in halves or thirds

Preheat oven to 325° F. Line 2 muffin tins with about 17 paper liners. In a small bowl, mix together the rum extract, eggnog, vegetable oil, apple cider vinegar, and vanilla extract. In a large bowl, mix together the nutmeg, sugar, flour, baking soda, baking powder and salt. Pour the liquid ingredients into the dry ingredients and whisk until just combined.

Fill muffin cups half full; a #20/large scoop was the perfect amount. DO NOT OVER-FILL. If you have extra batter, line additional muffin tin with cups and fill.

Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean and the cakes spring back when lightly pressed. Cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

To make the frosting, cream together the butter, eggnog, rum extract, nutmeg and powdered sugar. Add in more sugar if needed to make the frosting stiff, but spreadable. Frost the cooled cupcakes. Garnish by sprinkling cinnamon on top poking in a cut piece of a cinnamon stick.

Makes 14-17 cupcakes


SOURCE:Adapted from Annie's Eats

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