Eggnog Cupcakes With Spiced Rum Buttercream Recipe 465

SPICED RUM EGGNOG CUPCAKES WITH BUTTERCREAM FROSTING

Steps:

• Directions for Cupcakes: Preheat oven to 350 degrees. Line a 12-cup muffin pan with baking liners. Step 1: In a large mixing bowl, add flour, baking powder, baking soda, salt and allspice. Step 2: Whisk dry ingredients together. Step 3: In a small bowl, add eggs, sugar, rum, vegetable oil and butter. Mix on medium speed for 2 minutes. Step 4: Add small bowl ingredients into the dry ingredients. Fold in with spatula. Step 5: Layer each muffin cup 2/3 of the way with batter. Bake 18-20 minutes or until it springs back when touched. Let cool. Directions for Frosting: Step 1: Add powdered sugar, espresso powder and cocoa powder to a large mixing bowl and whisk together. Step 2: Add in butter and mix for 1 minute or until creamy. Step 3: Mix in the rum and vanilla extract until light and fluffy. If mixture is too thick, add a bit of milk. Step 4: Add frosting to piping bag Step 5: Frost cupcakes and decorate with chocolate sprinkles if desired.

EGGNOG CUPCAKES WITH SPICED RUM CARAMEL BUTTERCREAM

Steps:

• For the Cupcakes:
• Preheat oven to 350 degrees.
• Spray two muffin pans with baking spray.
• In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
• Add the sugar gradually and beat until fluffy, about 3 minutes.
• Add the eggs, one at a time, beating well after each addition.
• Add the dry ingredients in three parts, alternating with the eggnog and vanilla.
• With each addition, beat until the ingredients are incorporated but do not overbeat.
• Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
• Carefully spoon the batter into the muffin pan, filling them about three-quarters full.
• Bake for 20-25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
• Cool the cupcakes in the tins for 15 minutes.
• Remove from the tins and cool completely on a wire rack before icing.
• For the Frosting:
• Place the egg whites and sugar in the metal bowl of a stand mixer and set over a small pot of simmering water (the bowl should not touch the water).
• Heat, stirring occasionally, until mixture is 160F or hot to the touch.
• Transfer bowl to stand mixer and beat on high speed with a whisk attachment to medium stiff peaks, about 8 minutes.
• Reduce mixer speed to medium low and add butter a tablespoon at a time, letting it incorporate into the meringue for few moments before adding more.
• Add spiced rum caramel, melted white chocolate, and salt and beat on high for 1-2 minutes until smooth and creamy.
• Frost the cupcakes.
• Prepare the White Chocolate Coating:
• Combine white chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth.
• Transfer to a small bowl, and let cool about 15 minutes.
• Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off.
• Transfer to a baking sheet fitted with a wire rack.
• Spoon more coating around edge of cupcake.
• Add sparkling sugar and holly decor if desired.

EGGNOG CUPCAKES WITH SPICED RUM BUTTERCREAM RECIPE - (4.6/5)

Steps:

• To make cupcake: 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 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the eggnog and vanilla to start. Mix after addition until incorporated-do not overbeat. Fill cupcake liners about 3/4 full and bake for 20 to 25 minutes. Transfer cupcakes from tins to cooling rack. Allow cupcakes to cool completely before frosting. To make Spice Rum Buttercream: Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 160 degrees F while whisking constantly. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer) until mixture cools and doubles in volume and forms stiff peaks; about 10-12 minutes). Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking at first-this is normal. Keep mixing and it will become even and smooth again. Add salt and spiced rum and mix to combine.

EGGNOG CUPCAKES

Steps:

• Preheat oven to 375°. Remove the butter and eggs from fridge and allow to come to room temperature for 30 minutes, or soften in the microwave for 15 seconds.
• Combine the butter with the sugar and beat on medium speed until light and fluffy.
• Add eggs, one at a time, ensuring that each egg is well beaten. Scrape down the sides of the bowl as necessary.
• In a separate bowl, combine remaining dry ingredients and stir to combine. Add half the flour mixture followed by the rum, and mix just until combined.
• Pour in remaining dry ingredients, eggnog and sour cream and mix on medium speed until well combined.
• Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full.
• Bake at 375° F for 14-16 minutes. Test cupcakes for doneness by inserting a toothpick into the cupcake. If the toothpick comes out clean, the cupcakes are finished. Allow to cool completely.
• Remove butter from fridge and allow to come to room temperature, or soften in the microwave for 15 seconds. Using a stand mixer, beat the butter for several minutes until light and fluffy.
• Add the powdered sugar one cup at a time and slowly increase speed from low to medium. As the frosting becomes thicker, slowly add eggnog. Beat for several minutes until light and fluffy. Add nutmeg at any point.
• Pipe onto cooled cupcakes and sprinkle with nutmeg.

EGGNOG CUPCAKES WITH WHIPPED EGGNOG BUTTERCREAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper baking cups.
• Stir flour, sugar, nutmeg, baking powder, baking soda, and salt together for cupcakes in a medium bowl. Beat 1/2 cup butter in a large bowl until creamy, about 1 minute. Add flour mixture all at once and beat until mixture is crumbly.
• Add eggs; beat about 30 seconds. Scrape the sides and bottom of the bowl well and beat until light in color and a bit fluffy, about 1 minute. Scrape the bowl again. Gently beat in eggnog just until combined and batter is silky and smooth. Divide batter evenly among prepared muffin cups.
• Bake in the preheated oven until tops of cupcakes spring back when touched lightly and a toothpick inserted into the centers comes out clean, 25 to 28 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
• Meanwhile, whisk sugar and flour for frosting in a 2-quart saucepan. Whisk in eggnog and nutmeg until no lumps remain. Turn heat to medium and heat, beating with the whisk until mixture comes to a low boil and thickens enough to coat a spoon. Remove from the heat and scrape mixture into a bowl. Cool completely, about 45 minutes.
• Beat butter and salt in a large bowl with an electric mixer until creamy. Pour in the cooled eggnog mixture, beating until light and creamy. If frosting looks curdled or separated, keep beating. It will come together after a few minutes.
• Spread or pipe frosting onto the cooled cupcakes.

EGGNOG CUPCAKES WITH WHIPPED EGGNOG BUTTERCREAM

Steps:

• Heat oven to 350°F. Line 12 regular-size muffin cups with paper baking cups.
• In medium bowl, stir together all Cupcake ingredients except butter, eggs and eggnog. In large bowl, beat 1/2 cup butter until creamy, about 1 minute. Add flour mixture all at once; beat until mixture resembles crumble topping. Add 2 eggs; beat about 30 seconds. Scrape side and bottom of bowl well; beat 1 minute longer. Batter should be light in color and a bit fluffy. Scrape bowl; gently beat in 1/2 cup eggnog just until combined and batter is silky and smooth. Divide batter evenly among muffin cups.
• Bake 25 to 28 minutes or until tops of cupcakes spring back when touched lightly in center and toothpick inserted in center comes out clean. Remove from oven; place on cooling rack. Cool completely, about 45 minutes.
• In 2-quart saucepan, stir together 1 cup sugar and 1/4 cup flour with whisk. Beat in 1 cup eggnog and 1/4 teaspoon nutmeg until no lumps remain. Heat mixture over medium heat, beating with whisk until mixture comes to a low boil and thickens enough to coat a spoon. Remove from heat; scrape mixture into bowl. Cool completely, about 45 minutes.
• Using hand mixer or stand mixer, beat 1 cup butter and dash salt in large bowl until creamy. Pour in cooled eggnog mixture, beating until light and creamy. If Frosting looks curdled or separated, keep beating! It will come together after a few minutes.
• Spread or pipe frosting onto cooled cupcakes. Garnish with sprinkles. Store in refrigerator.

EASY EGGNOG CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
• Stir yellow cake mix, 1 1/2 cups eggnog, eggs, 1/4 cup melted butter, and nutmeg together in a bowl until batter is smooth. Pour cupcake batter into prepared muffin cups to fill about 2/3 full.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, 12 to 14 minutes. Transfer cupcakes to a wire rack to cool completely.
• Stir 1 cup eggnog and flour together in a saucepan over medium-high heat until mixture thickens, 5 to 7 minutes. Remove from heat and cool completely.
• Beat butter, shortening, and sugar together in a bowl with an electric mixture until light and fluffy, 2 to 3 minutes. Slowly beat in cooled eggnog mixture and beat until desired frosting consistency is reached. Spread frosting onto cooled cupcakes.