Name: Spiked Eggnog Cupcakes with Spiced Cream Cheese Frosting
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 12
Ingredients: 1/2 cup unsalted butter (1 stick), room temperature; 1 cup sugar; 2 eggs, room temperature; 1 1/4 cup all-purpose flour; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; Pinch salt; 1/2 cup eggnog; 1 teaspoon vanilla; 8 ounces cream cheese, room temperature; 1 stick unsalted butter, room temperature; 2 cups powdered sugar, sifted; 1/4 cup eggnog; 1/2 teaspoon vanilla; Pinch salt; 1 teaspoon cinnamon; 1 tablespoon rum (plus more for assembling)

Description

These delicious, spiced Spiked Eggnog Cupcakes taste like Christmas in cake form. A healthy dose of rum gives them a grown-up touch.

Ingredients

Scale

1/2 cup unsalted butter (1 stick), room temperature
1 cup sugar
2 eggs, room temperature
1 1/4 cup all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Pinch salt
1/2 cup eggnog
1 teaspoon vanilla

For the Cream Cheese Frosting:

8 ounces cream cheese, room temperature
1 stick unsalted butter, room temperature
2 cups powdered sugar, sifted
1/4 cup eggnog
1/2 teaspoon vanilla
Pinch salt
1 teaspoon cinnamon
1 tablespoon rum (plus more for assembling)

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Instructions

Make the Cupcakes:

Preheat the oven to 350 degrees and line a 12-cup muffin pan with cupcake liners.
Mix all of the dry ingredients (flour, cinnamon, nutmeg, baking powder, baking soda, and salt) in a large bowl. With a paddle attachment, beat the butter and sugar until soft and creamy, about 3 minutes. Add in the eggs until just combined. Add in the vanilla. Alternate the dry ingredients with the eggnog in 3 additions (dry/eggnog/dry/eggnog/dry). Mix until just combined, and do not over-mix.
Divide the cake batter evenly into the 12 muffin cups. Bake until cupcakes are cooked through, a tester comes out clean, and the tops spring back when touched, about 20-22 minutes.

Make the Frosting:

With a paddle attachment, cream the room temperature cream cheese and butter until combined. Slowly add in the powdered sugar, salt, and cinnamon and beat until fluffy. Add in the rum and eggnog. The frosting will be soft, so refrigerate for 2-4 hours before piping the cupcakes. (Can be made the day ahead.)

Assemble:

Using a toothpick or knife, poke several holes in the tops of the cupcakes. Pour some rum into a small bowl. Using a pastry brush, dip the brush into the rum and brush each cupcake generously with rum. Be sure to evenly brush the cupcake.
Frost the cupcakes and garnish with a cinnamon stick or with ground cinnamon. Enjoy!