Get ready to transform your kitchen into a festive paradise with these irresistible Vanilla Rum Cupcakes that promise to be the ultimate crowd-pleaser this holiday season! Imagine biting into a perfectly moist cupcake infused with rich dark rum, topped with a luxurious eggnog buttercream that melts in your mouth - it's like Christmas wrapped in a delectable dessert. Whether you're hosting a holiday party or craving a decadent treat, these cupcakes are about to become your new seasonal obsession that will have everyone begging for the recipe!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1/2 cup milk
- 2 tsp vanilla extract
- 1/2 cup dark rum
- 1 cup eggnog
- 1/2 cup powdered sugar
- Nutmeg for garnish
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a large mixing bowl, cream together softened unsalted butter and granulated sugar until light and fluffy, using an electric mixer on medium speed. This should take approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- In a separate bowl, whisk together all-purpose flour and a pinch of salt. Set aside.
- Combine milk, vanilla extract, and dark rum in a small measuring cup. Alternate adding the dry flour mixture and liquid mixture to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove cupcakes from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the eggnog buttercream, beat softened butter until creamy. Gradually add powdered sugar and eggnog, mixing until smooth and fluffy.
- Once cupcakes are completely cool, pipe or spread the eggnog buttercream on top of each cupcake.
- Garnish with a light dusting of freshly grated nutmeg before serving.
Tips
- Room Temperature Matters: Ensure all ingredients like butter, eggs, and milk are at room temperature for smoother mixing and better texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep cupcakes light and tender.
- Check Doneness Carefully: Use the toothpick test - if it comes out clean or with just a few moist crumbs, your cupcakes are perfect.
- Cool Completely: Let cupcakes cool entirely before frosting to prevent buttercream from melting.
- Nutmeg Garnish Tip: Freshly grated nutmeg provides a more aromatic and intense flavor compared to pre-ground spice.
- Storage Hack: These cupcakes stay fresh in an airtight container for 3-4 days, making them great for advance preparation.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 95mg
