Eggnog Cupcakes With Spiced Rum Eggnog Marshmallow

Name: Eggnog Cupcakes With Spiced Rum Eggnog Marshmallow Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 2-1/2 cups All-purpose Flour; 1 teaspoon Salt; 1/2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 2 sticks Butter, Room Temperature; 1-1/2 cup Sugar; 2 teaspoons Vanilla Extract; 2 whole Eggs; 3 whole Egg Yolks; 1 cup Eggnog; FOR THE FROSTING:; 1/2 cups Butter; 7 ounces, weight Marshmallow Fluff; 1/4 cups Eggnog; 3-1/2 cups Powdered Sugar; 1 teaspoon Spiced Rum

Servings: persons

FOR THE CUPCAKES:
2-1/2 cups All-purpose Flour
1 teaspoon Salt
1/2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
2 sticks Butter, Room Temperature
1-1/2 cup Sugar
2 teaspoons Vanilla Extract
2 whole Eggs
3 whole Egg Yolks
1 cup Eggnog
FOR THE FROSTING:
1/2 cups Butter
7 ounces, weight Marshmallow Fluff
1/4 cups Eggnog
3-1/2 cups Powdered Sugar
1 teaspoon Spiced Rum

1
For the cupcakes:
2
Preheat oven to 350u00b0F. Make sure all your ingredients are at room temperature.
3
In a mixing bowl, combine flour, salt, baking powder and soda; mix well.
4
In your mixer fitted with the paddle attachment, blend butter, sugar and vanilla at medium speed until pale and fluffy. Add eggs and egg yolk, one at a time, scraping the bowl after each addition. Reduce speed to low and add 1 cup of the flour mixture, followed by 1/3 of the eggnog. Repeat this 3 times, until you have incorporated all the flour and eggnog. Spoon into greased cupcake pan, and bake for 18-20 minutes. Cool completely before frosting.
5
For the frosting:
6
Mix all ingredients in an electric mixer on medium until combined. Once completely combined, increase your mixer speed to high and mix for about 3-5 minutes until smooth. Pipe or frost cupcakes and decorate if desired.

1471

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: FOR THE CUPCAKES:, 2-1/2 cups All-purpose Flour, 1 teaspoon Salt, 1/2 teaspoons Baking Powder, and more.

Yes, Eggnog Cupcakes With Spiced Rum Eggnog Marshmallow Frosting 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.

That's it — enjoy your meal!

Eggnog Cupcakes With Spiced Rum Eggnog Marshmallow Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions