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Eggnog Cupcakes with a Spiced Rum Buttercream Recipe

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This recipe for Eggnog Cupcakes with a Spiced Rum Buttercream, by , is from Charlotte's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Devon Monroe-McClintic

Category:
Category:

Ingredients:  
Ingredients:  
Cupcakes:

1 cups self-rising flour
1 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
cup eggnog
cup milk
1 teaspoon vanilla extract


Spice Rum Buttercream:

5 large egg whites
1 cup sugar
4 sticks of unsalted butter, diced and softened
teaspoon salt
cup spiced rum

Directions:
Directions:



Measure out flour and set aside.

Add sugar and butter in a bowl and cream on medium speed until fluffy, about 3 minutes. Add eggs in one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with eggnog and vanilla to start. Mix after each addition until incorporated-do not over beat.

Fill cupcake liners about full and bake for 20 to 25 minutes. Transfer cupcakes from tins to cooling rack. Allow cupcakes to cool completely before frosting.

 

 

 

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