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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!

Devon Monroe-McClintic



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


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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