I’ve always been a huge fan of using eggnog in dessert recipes. I’ve made cookies, ice cream, a roulade cake, you name it. But out of everything I’ve made, I still think that eggnog cupcakes are the absolute best dessert. There’s just so much to love.
I shared a recipe for eggnog cupcakes a few years ago that has consistently pulled good traffic around the holidays. And it’s always been a bit of a sore spot for me because while I appreciate the visitors, I feel like the recipe and photo are underwhelming. I decided that both needed an upgrade. I’ve been loving the recipes in ‘CakeLove’ by Warren Brown, so I modified his delicious recipe for yellow butter cake. The rum buttercream recipe is courtesy of me.
- 7 ounces all purpose flour
- 2 ounces potato starch
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 1/2 teaspoons fresh grated nutmeg (plus more for topping)
- 2 teaspoons cinnamon (plus more for topping)
- 1 cup homemade or good quality eggnog (I prefer Organic Valley or Southern Comfort)
- 2 tablespoons spiced rum
- 1 tablespoons vanilla extract
- 6 ounces unsalted butter, room temp
- 14 ounces sugar
- 4 large eggs
- 2 cups spiced rum
- 3 ounces egg whites (approximately 3 eggs)
- 8 ounces sugar
- 1/4 cup water
- 1 teaspoon light corn syrup
- 10 ounces butter, room temperature and cut into small pieces
- 2 teaspoons cinnamon
- 1 teaspoon vanilla
- optional: 1/4 cup eggnog
- Preheat the oven to 350 degrees F. Place the oven racks in the upper middle and lower middle positions.
- Line your cupcake pans with paper liners.
- Whisk all dry ingredients together except for the sugar.
- Combine the liquid ingredients in a separate bowl.
- In a stand mixer with the paddle attachment, cream the butter and sugar together on low for 3-5 minutes.
- Add the eggs one at a time on low and then scrape down the sides of the bowl.
- Add the dry and wet ingredients, alternating between the two quickly to avoid overworking the batter.
- Scrape down the sides of the bowl and mix for another 20 seconds on medium.
- Use a 2 oz scoop to distribute the batter evenly between cupcake liners.
- Bake for 22 minutes, or until a toothpick comes out clean.
- Cool to room temperature for 25-30 minutes before removing from pan. Proceed with frosting.
- In a small saucepan, reduce 2 cups of rum on high heat until you have around 3-4 tablespoons. Alcohol is flammable so keep an eye on it. If you accidentally flambé the rum, put a lid on the pot for a minute to extinguish the flame. Allow the reduced rum to cool to room temperature.
- Add sugar, water and corn syrup to a saucepan. Attach a candy thermometer to the side.
- Boil and allow sugar mixture to reach the soft ball stage (235-340 degrees F).
- While the sugar is coming up to temperature, whip the egg whites in a stand mixer with the whisk attachment. Whip them to a soft peak.
- With the mixer on medium speed, carefully pour the syrup down the side of the mixing bowl. Turn the speed up to high and whip until the meringue is at a stiff peak and room temperature. You can speed up this process by wrapping the outside of the bowl in ice packs or cold wet towels.
- When the meringue is cool, slowly add the soft butter while mixing on high.
- Once all of the butter is incorporated, add the cinnamon, vanilla and rum (and eggnog if using).
Before serving the cupcakes, top them generously with a mixture of fresh grated nutmeg and cinnamon. This will enhance the eggnog flavors.