• 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

1. Preheat the oven to 350 F. Insert liners into a medium cupcake pan.
2. 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.
3. In a separate bowl, mix together the flour, baking powder, nutmeg, cinnamon, and salt.
4. Add portions of the dry ingredients to the creamed mixture, alternating with portions of the eggnog. Mix for 3 minutes.
5. 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.
6. Cinnamon Whipped Cream: In a medium bowl whip the cream, vanilla, cinnamon, and sugar with an electric mixer on high speed until thick.

Recipe from Crazy About Cupcakes by Krystina Castella.