Spiced Rum Eggnog Cupcakes with Buttercream Frosting

Spiced Rum Eggnog Cupcakes with Buttercream Frosting

This amazing spiced rum eggnog cupcakes with buttercream frosting recipe is so good and easy to make for the holidays!

What ingredients do you need for these spiced rum cupcakes?

• 1.5 cups flour
• 1 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon allspice
• 2 eggs, room temperature
• 1/4 cup vegetable oil
• 1/4 cup spiced rum
• 3/4 cup eggnog, room temperature
• 1/4 cup sour cream

Frosting Ingredients

• 3 cups confectioners’ sugar
• 1 tablespoon espresso powder or coffee
• 2 tablespoons cocoa powder
• 2 sticks room temperature unsalted butter
• 1 tablespoon spiced rum
• 1 teaspoon vanilla extract
• 1-2 teaspoons milk, if needed
• Chocolate sprinkles for decoration if desired

Spiced Rum Eggnog Cupcakes

Dive into the festive season with these irresistible Spiced Rum Eggnog Cupcakes. With a tender, eggnog-infused cake base, a whisper of warm spices, and a splash of spiced rum, these cupcakes are the epitome of holiday indulgence. Topped with a luxurious rum-spiked buttercream, they perfectly capture the comforting flavors of traditional eggnog in an irresistibly sweet package.

How do you make these Christmas Boozy Cupcakes?

Directions for Cupcakes:

1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with baking liners.
2. Step 1: In a large mixing bowl, add flour, baking powder, baking soda, salt and allspice.
3. Step 2: Whisk dry ingredients together.
4. Step 3: In a small bowl, add eggs, sugar, rum, vegetable oil and butter. Mix on medium speed for 2 minutes.
5. Step 4: Add small bowl ingredients into the dry ingredients. Fold in with spatula.
6. Step 5: Layer each muffin cup 2/3 of the way with batter. Bake 18-20 minutes or until it springs back when touched. Let cool.

Directions for Frosting:

1. Step 1: Add powdered sugar, espresso powder and cocoa powder to a large mixing bowl and whisk together.
2. Step 2: Add in butter and mix for 1 minute or until creamy.
3. Step 3: Mix in the rum and vanilla extract until light and fluffy. If mixture is too thick, add a bit of milk.
4. Step 4: Add frosting to piping bag
5. Step 5: Frost cupcakes and decorate with chocolate sprinkles if desired.

FAQs

1. Can I make these cupcakes non-alcoholic? Absolutely! You can substitute the spiced rum with rum extract for a non-alcoholic version that still gives you a similar flavor profile.

2. Can I use store-bought eggnog? Yes, store-bought eggnog works just as well as homemade. Ensure it’s good quality for the best flavor.

Tips and Tricks

• Ensure all your ingredients are at room temperature before starting. This will lead to a smoother, more homogenous batter.
• Don’t overmix the batter to avoid dense cupcakes. Mix just until the dry ingredients are incorporated.
• Test the cupcakes for doneness with a toothpick – it should come out clean or with a few moist crumbs.

Variations

• Eggnog Latte Cupcakes: Incorporate a shot of espresso or a few teaspoons of instant coffee into the cupcake batter for a caffeinated twist.
• Chocolate Eggnog Cupcakes: Add a quarter cup of unsweetened cocoa powder to the batter for a chocolatey variation.

Where to Serve

These cupcakes make a festive dessert for holiday parties and family gatherings. They also make a sweet surprise for a gift exchange or an edible gift for friends and neighbors.

Storage

Store these cupcakes in an airtight container in the refrigerator for up to 3 days. The frosted cupcakes can also be frozen for up to 2 months – just defrost in the fridge overnight before serving.

Common Problems and How to Avoid Them

• Cupcakes Sinking in the Middle: This could be due to overmixing the batter, causing too much air to be incorporated, or underbaking the cupcakes. Be mindful of mixing and always test for doneness.
• Frosting is Too Runny: This can occur if there’s too much liquid in the frosting. Add more powdered sugar, a little at a time, until you achieve the desired consistency.

Tips for Making This Recipe with Kids

Children can help measure and mix the dry ingredients and assist with decorating the cooled cupcakes. If making the non-alcoholic version, they can also help add the eggnog and rum extract to the batter. Remember to always supervise when using the oven.

Topping Options

While the rum-spiked buttercream is a treat in itself, consider garnishing with a dusting of nutmeg or cinnamon, some festive sprinkles, or even a small, edible holly decoration for a festive flair.

Why This Recipe Works

The Spiced Rum Eggnog Cupcakes recipe works so well because it takes the classic, beloved flavors of the holiday season and packages them into a delicious, handheld treat. The eggnog provides a creamy, custardy flavor to the cupcakes, the spices add warmth, and the spiced rum infuses them with a depth of flavor that’s truly irresistible. These cupcakes are sure to become a festive favorite!

What are some other fun cupcakes to make for the holidays?

• Mickey Mouse Disney Christmas Cupcakes For The Holidays
• Incredible Christmas Cupcakes + Free Printable Cupcake Toppers
• Christmas Tree Chocolate Cupcakes – Using Cake Mix!
• Easy and Fun Santa Hat Christmas Cupcakes

Yield: 12 Cupcakes

Spiced Rum Eggnog Cupcakes with Buttercream Frosting

These boozy spiced rum eggnog cupcakes are so good and perfect for the holiday season!

Print

Ingredients

• 1.5 cups flour
• 1 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon allspice
• 2 eggs, room temperature
• 1/4 cup vegetable oil
• 1/4 cup spiced rum
• 3/4 cup eggnog, room temperature
• 1/4 cup sour cream
• Frosting Ingredients
• 3 cups confectioners’ sugar
• 1 tablespoon espresso powder or coffee
• 2 tablespoons cocoa powder
• 2 sticks room temperature unsalted butter
• 1 tablespoon spiced rum
• 1 teaspoon vanilla extract
• 1-2 teaspoons milk, if needed
• Chocolate sprinkles for decoration if desired

Instructions

Directions for Cupcakes:

1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with baking liners.
2. Step 1: In a large mixing bowl, add flour, baking powder, baking soda, salt and allspice.
3. Step 2: Whisk dry ingredients together.
4. Step 3: In a small bowl, add eggs, sugar, rum, vegetable oil and butter. Mix on medium speed for 2 minutes.
5. Step 4: Add small bowl ingredients into the dry ingredients. Fold in with spatula.
6. Step 5: Layer each muffin cup 2/3 of the way with batter. Bake 18-20 minutes or until it springs back when touched. Let cool.

Directions for Frosting:

1. Step 1: Add powdered sugar, espresso powder and cocoa powder to a large mixing bowl and whisk together.
2. Step 2: Add in butter and mix for 1 minute or until creamy.
3. Step 3: Mix in the rum and vanilla extract until light and fluffy. If mixture is too thick, add a bit of milk.
4. Step 4: Add frosting to piping bag
5. Step 5: Frost cupcakes and decorate with chocolate sprinkles if desired.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 473Total Fat 23gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 10gCholesterol 84mgSodium 193mgCarbohydrates 61gFiber 1gSugar 47gProtein 4g

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