Eggnog Cupcakes with Rum Buttercream Frosting
These eggnog cupcakes are topped with a chocolate coffee rum buttercream frosting that is going to delight your taste buds!
- 3 cups flour
- 2 cups sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp allspice
- 4 eggs
- 1/2 cup vegetable oil
- 1/2 cup spiced rum
- 1 1/2 cup eggnog
- 1/2 cup sour cream
- 6 cups powdered sugar
- 2 Tbs ground coffee
- 4 Tbs cocoa powder
- 2 cups 4 sticks unsalted butter, softened
- 2 Tbs spiced rum
- 2 tsp vanilla extract
- 2-3 tsp milk
Directions for Cupcakes:
Preheat oven to 350 degrees. Line two 12-cup muffin pans with
In a large mixing bowl, add flour, baking powder, baking soda, salt and allspice.
Whisk dry ingredients together.
In a small bowl, add eggs, sugar, rum, vegetable oil and butter. Mix on medium speed for 2 minutes.
Fold wet ingredients into the dry ingredients using a spatula.
Fill each muffin cup 2/3 of the way with batter.
Bake 18-20 minutes or until top of cupcake springs back when touched.
Directions for Frosting:
Add powdered sugar, coffee and cocoa powder to a large mixing bowl and whisk together.
Add in butter and mix for 1 minute or until creamy.
Add in the rum and vanilla extract. Beat on high until light and fluffy. If mixture is too thick, add some milk.
Add frosting to piping bag and pipe a generous portion onto each cupcake.
Serving: 1g | Calories: 465kcal | Carbohydrates: 61g | Protein: 4g | Fat: 22g | Saturated Fat: 15g | Cholesterol: 80mg | Sodium: 176mg | Potassium: 101mg | Fiber: 1g | Sugar: 48g | Vitamin A: 575IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg