Red Velvet Cupcakes With Eggnog Cream Cheese Frosting Recipe

Name: Red Velvet Cupcakes With Eggnog Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CUPCAKES; 2 1/2 cups flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 sticks (16 tablespoons) salted butter, softened; 2 cups sugar; 4 eggs; 1 1/4 cups sour cream; 1/4 cup milk; 2 tablespoons red food coloring; 1 1/2 teaspoons vanilla extract; 1/2 teaspoon rum extract; FROSTING; 1 (8-ounce) package cream cheese, softened; 1/2 stick (4 tablespoons) salted butter, softened; 1 teaspoon vanilla extract; 3/4 teaspoon rum extract; 1 tablespoon dark, aged or spiced rum; 1 teaspoon ground nutmeg; 1 (16-ounce) package powdered or confectioners' sugar

Servings: persons

CUPCAKES
2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks (16 tablespoons) salted butter, softened
2 cups sugar
4 eggs
1 1/4 cups sour cream
1/4 cup milk
2 tablespoons red food coloring
1 1/2 teaspoons vanilla extract
1/2 teaspoon rum extract
FROSTING
1 (8-ounce) package cream cheese, softened
1/2 stick (4 tablespoons) salted butter, softened
1 teaspoon vanilla extract
3/4 teaspoon rum extract
1 tablespoon dark, aged or spiced rum
1 teaspoon ground nutmeg
1 (16-ounce) package powdered or confectioners' sugar

1
1. Preheat oven to 350 degrees. Line 28 standard muffin cups with paper liners and set aside.
2
2. To make the cupcakes: In a medium bowl, mix together the flour, cocoa powder, baking soda and salt. Set aside.
3
3. In a large bowl with an electric mixer on medium speed, beat the softened butter and sugar together for about 4 to 5 minutes, or until light and fluffy. Add one egg at a time, beating each one in well. Then add the sour cream, milk, food coloring, vanilla and rum extracts.
4
4. On low speed, gradually beat in the flour mixture until just blended. Do not overmix. Divide the batter between paper-lined cups, filling each cup 2/3 full (about 1/3 cup of batter).
5
5. Bake for about 20 to 25 minutes, or until a toothpick inserted into cupcake center comes out clean. Remove from oven and let cool.
6
6. Meanwhile, to make the frosting: With an electric mixer in a large bowl, beat the softened cream cheese and butter together until smooth. Then beat in the vanilla and rum extracts, rum and nutmeg. On low speed, add the powdered sugar, a little at a time, beating until smooth. Frost the cupcakes when they are completely cool. Keep frosted cupcakes refrigerated.

1679

kcal

Calories

Fat

196

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 21 ingredients. The key ingredients include: CUPCAKES, 2 1/2 cups flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, and more.

Yes, Red Velvet Cupcakes With Eggnog Cream Cheese 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.

Red Velvet Cupcakes With Eggnog Cream Cheese Frosting

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