Yummy Rum Raisin Cupcakes With Egg Nog Frosting

rum raisin cupcakeThere's nothing quite like the taste and smell of egg nog to get you in the holiday spirit. So, why not add some to everybody's favorite dessert -- cupcakes?! These rum raisin cupcakes are to-die-for on their own (especially when fresh out of the oven), but when you add the egg nog frosting on top, you've got the perfect, original, easy-to-make holiday dessert. Yum.

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Rum Raisin Cupcakes With Egg Nog Frosting adapted from Food Network and Annie Eats

Ingredients for the Cupcakes:

  • Nonstick baking spray
  • 2 1/2 cups cake flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 3/4 cups pure cane sugar, divided
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground all spice
  • 1/8 teaspoon freshly ground nutmeg
  • 10 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled slightly
  • 1 cup buttermilk, room temperature
  • 3 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pure rum extract
  • 6 large egg yolks, room temperature
  • 3 large egg whites, room temperature

Ingredients for the Frosting:

  • 20 tbsp. unsalted butter, at room temperature
  • 2 1/2cups confectioners’ sugar, sifted
  • Pinch of salt
  • Pinch of freshly grated nutmeg
  • 2 1/2 tbsp. eggnog
  • 1 tbsp. dark rum (Optional)

Instructions for the Cupcakes:

1. Adjust the oven rack to the middle position and preheat the oven to 350 degrees F. Fill mini muffin tins with liners and spray the liners with nonstick spray.

2. Whisk the flour, baking powder, baking soda, salt, 1 1/2 cups of the sugar, cinnamon, allspice, and nutmeg together in large bowl. Whisk together the melted butter, buttermilk, oil, vanilla, rum extract, and yolks in a medium bowl.

3. In a clean bowl of a stand mixer fitted with the whisk attachment, beat the egg whites at medium-high speed until foamy, about 30 seconds. With the machine running, gradually add the remaining 1/4 cup sugar; continue to beat until stiff peaks just form, 30 to 60 seconds. Transfer to a separate bowl and set aside. Wash bowl and dry.

4. Add the flour mixture to the now-empty mixing bowl fitted with whisk attachment. With mixer running at low speed, gradually pour in the butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop the mixer and scrape the whisk and sides of the bowl. Return the mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds.

5. Using a rubber spatula, stir 1/3 of the whites into the batter to lighten, and then add the remaining whites and gently fold into the batter until no white streaks remain. Quickly fold in the reserved raisins.

6. Fill the cupcake molds 7/8 full and bake until just firm, about 10 minutes. Let cool in the pan set on a baking rack for 5 minutes. Remove the cupcakes from the tins and let cool completely on the racks.

Instructions for the Frosting:

1. Place the butter in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until smooth, 20-30 seconds. Add in the powdered sugar, salt, and nutmeg, and mix on medium-high speed until incorporated and smooth, about 1 minute. Scrape down the sides of the bowl.  

2. Add in the eggnog and  whip on medium-high speed until light and fluffy, 4 minutes.

3. With the mixer on medium-low speed, blend in the rum. Fill a pastry bag with the frosting and decorate the cooled cupcakes as desired.

 

Image via AriGateaux/Flickr

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