Eggnog Cupcakes with Nutmeg Rum Frosting

I doubled the recipe I found to make about 28 cupcakes instead of 14. So the measurements ended up as the following

• 2 cup eggnog
• 1/2 cup melted butter
• 2 T. apple cider vinegar
• 2 tsp. vanilla extract
• 2 cup sugar
• 2 2/3 cup all-purpose flour
• 1/2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt
• 1/2 tsp. nutmeg 

1. Preheat the oven to 350 degrees. Line cupcake tin with paper lines. In the bowl of your stand mixer add the eggnog, melted butter, vinegar, vanilla, and sugar. Beat on medium speed until well combined. Sprinkle the flour on top of the eggnog mixture and then sprinkle the baking soda, baking powder, salt, and nutmeg on top of the flour. Mix on low speed just until everything is mixed in.
2. Fill the lined cups up 2/3 full with the prepared batter. Bake for 22-24 minutes, or until a toothpick inserted in the middle comes out clean. Let the cupcakes cool in the pan for a few minutes before you transfer them to a wire rack. Let them cool completely before decorating.

For the frosting:

¾ cup (1 ½ sticks) butter, at room temperature
¼ cup whipping cream, at room temperature
¼ cup Spiced Rum
5 cups sifted confectioners’ sugar
2 tablespoons eggnog
Pinch of salt
dash of nutmeg
dash of cinnamon

In the bowl of an electric mixer on medium speed, beat the butter to lighten, about 3 minutes.  Add 2 cups of the confectioners’ sugar and beat on low speed until incorporated.  Turn the mixer to medium and continue to beat until well blended.  Add the whipping cream and Spiced Rum and beat until smooth.  Add the pinch of salt and the remaining sugar, one cup at a time, beating well after each addition, until the desired consistency is reached.  Sprinkle frosting with nutmeg.  Use immediately or cover and refrigerate for up to two days.  If refrigerated, bring to room temperature and beat lightly before using.

Pumpkin cupcakes

I know!!!  It's been a very long time but things got crazy and honestly I just got lazy.  But it's the holidays and my favorite time of year!  So first off what I did for Thanksgiving - Pumpkin Cupcakes!

Ingredients:

2 1/4 cups all-purpose flour, sift before measuring
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup butter, softened
1 1/3 cups sugar
2 eggs, beaten until frothy
1 cup mashed cooked or canned pumpkin
3/4 cup milk


Preparation:

Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl. Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin. Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans. Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full. Bake at 375° for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Frost with cream cheese frosting, whipped cream, or leave plain. Makes about 24 cupcakes.


Cinnamon Cream Cheese Frosting:

• 12 tablespoons unsalted butter, at room temperature
• 1 (8-ounce) package cream cheese, at room temperature
• 3 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon 

• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and cream cheese on medium speed until light and fluffy, approximately 2-3 minutes. With the mixer on low speed, gradually add confectioners' sugar, beating just until incorporated. Add vanilla and cinnamon until well combined. Increase speed to medium high and beat until frosting is light and fluffy, approximately 1-2 minutes.
• Use a small offset spatula or a pastry bag fitted with a decorative tip to frost cupcakes, garnished with pumpkins candy, if desired.