• Cooking Time:
  • Servings: 24-30
  • Preparation Time:


Recipe from Crazy About Cupcakes by Krystina Castella.


  • 3/4 pound (3 sticks) unsalted butter, at room temp
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon rum
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup eggnog
  • Cinnamon Whipped Cream:
  • 1 1/2 cups whipping cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons confectioners sugar


  • Preheat the oven to 350 F. Insert liners into a medium cupcake pan.
  • In a large bowl cream together the butter and sugar with an electric mixer on medium speed until fluffy, 3-5 minutes. Add the eggs one at a time. Beat well. Add the rum, vanilla, and almond extract. Mix well.
  • In a separate bowl, mix together the flour, baking powder, nutmeg, cinnamon, and salt.
  • Add portions of the dry ingredients to the creamed mixture, alternating with portions of the eggnog. Mix for 3 minutes.
  • Fill the cupcake liners 2/3 - 3/4 full. Baker for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack.
  • Cinnamon Whipped Cream: In a medium bowl whip the cream, vanilla, cinnamon, and sugar with an electric mixer on high speed until thick.

Categories: Cupcakes  Dessert 

Author Credit: Krystina Castella

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