Eggnog Cupcakes With A Spiced Rum Buttercream Recipe

Name: Eggnog Cupcakes With A Spiced Rum Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes:; 1 1/2 cups self-rising flour; 1 1/4 cups all-purpose flour; 1 cup (2 sticks) unsalted butter, softened; 2 cups sugar; 4 large eggs, at room temperature; 3/4 cup eggnog; 1/4 cup milk; 1 teaspoon vanilla extract; Spice Rum Buttercream:; 5 large egg whites; 11/2 cup sugar; 4 sticks unsalted butter, diced and softened; 1/4 teaspoon salt; 1/2 cup spiced rum

Servings: persons

Cupcakes:
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
3/4 cup eggnog
1/4 cup milk
1 teaspoon vanilla extract
Spice Rum Buttercream:
5 large egg whites
11/2 cup sugar
4 sticks unsalted butter, diced and softened
1/4 teaspoon salt
1/2 cup spiced rum

1
To make cupcake:
2
Measure out flour and set aside.
3
Add sugar and butter in a bowl and cream on medium speed until fluffy, about 3 minutes.
4
Add eggs in 1 at a time, beating well after each addition.
5
Add the dry ingredients in 3 parts, alternating with the eggnog and vanilla to start.
6
Mix after addition until incorporated-do not overbeat.
7
Fill cupcake liners about 3/4 full and bake for 20 to 25 minutes.
8
Transfer cupcakes from tins to cooling rack. Allow cupcakes to cool completely before frosting.
9
To make Spice Rum Buttercream:
10
Combine egg whites and sugar in a bowl placed over simmering water.
11
Bring mixture to 160 degrees F while whisking constantly.
12
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).
13
Add butter in one piece at a time, mixing to incorporate after each addition.
14
The mixture may appear clumpy and almost curdled looking at first-this is normal.
15
Keep mixing and it will become even and smooth again.
16
Add salt and spiced rum and mix to combine.

3368

kcal

Calories

166

Fat

443

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Cupcakes:, 1 1/2 cups self-rising flour, 1 1/4 cups all-purpose flour, 1 cup (2 sticks) unsalted butter, softened, and more.

Yes, Eggnog Cupcakes With A Spiced Rum Buttercream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Eggnog Cupcakes With A Spiced Rum Buttercream

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