2 1/2teaspoonsfresh grated nutmeg,plus more for topping
2teaspoonsground cinnamon,plus more for topping
1cupgood quality eggnog(I like Organic Valley or Southern Comfort)
1tablespoonspure vanilla extract
6ouncesunsalted butter,room temperature
For the rum buttercream:
3ounceslarge egg whites(approximately 3 eggs)
1teaspoonlight corn syrup
10ouncesunsalted butter,room temperature and cut into small pieces
1teaspoonpure vanilla extract
optional: 1/4 cup good quality eggnog
For the cupcakes:
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.
For the rum buttercream:
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.
Eggnog Cupcakes with Rum Buttercream -https://www.savorysimple.net/eggnog-cupcakes-with-rum-buttercream/