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Eggnog Cupcakes w/ Cinnamon Whipped Cream

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Member since 2007

Serves 24-30 | Prep Time | Cook Time


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.

Pairs Well With


Recipe from Crazy About Cupcakes by Krystina Castella.

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