Monday, January 6, 2014

Eggnog Cupcakes with Eggnog & Rum Buttercream Frosting

Eggnog Cupcakes
adapted from Wendy Paul

  • 1 box yellow cake mix
  • 1 cup eggnog
  • 3 eggs
  • 1/2 tsp rum extract
  • 1 tsp vanilla extract
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon


In a large bowl, beat together the cake mix, eggnog, eggs, extracts and spices for two minutes. Batter will be thick. Fill paper cupcake liners 3/4 full. Bake at 350 degrees for 15-18 minutes, or until lightly golden and springs back when lightly touched. Cool completely.

Eggnog & Rum Buttercream Frosting

  • 2/3 cup butter, softened
  • 1/2 tsp rum extract
  • 1/4 tsp vanilla extract
  • 3-4 Tbsp eggnog
  • nutmeg
  • 5 cups powdered sugar


In the bowl of a stand mixer, beat together butter and extracts until blended and creamy. Gradually add powdered sugar in, about 1 cup at a time, until frosting forms a paste. Add eggnog in between powdered sugar additions until the frosting begins to come together and make the frosting stiff yet spreadable and creamy. Blend in the pinch of nutmeg, if desired.

Frost cupcakes with eggnog buttercream and sprinkle with additional nutmeg.

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