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EGGNOG CUPCAKES W/ CINNAMON WHIPPED CREAM
Eggnog Cupcakes w/ Cinnamon Whipped Cream
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PrintINGREDIENTS
- Servings: 24-30
- 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
DIRECTIONS
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.
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