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Egg Nog Rum Cupcakes

I promised you a delicious Cupcake recipe..and so here it is.
My very dear friend from College, Susan would make home made egg nog every year. I ought to get the recipe for it soon.It was so delicious and I miss it around this time of the year.
I bought my egg nog at a local farmer’s market. It is so rich and delicious, there was no way I would pass my opportunity to make Egg Nog Cupcakes, with rum of course, how would it be with out a little bit of rum love.


* I used Rum that is popular in Slovakia as well as in Czech Republic. Personally I think it is much more suitable for baking and  making desserts as it has a wonderful aromatic and sweet flavor;   “Bozkov  Tuzemsky” is the only rum made from sugar beets and not cane sugar, so I assume that is causing the taste difference. I searched online but couldn’t find any distributor in the US. I recommend that you use rum or bourbon that you like.

Egg Nog Rum Cupcakes 
 1 cup good quality eggnog
¼ cup vegetable oil
¼ cup dark rum  or bourbon*
1tbl  freshly squeezed lemon juice
1 1/2 tsp. vanilla extract
¼ tsp. ground nutmeg ( I recommend freshly grated one)
½ tsp cinnamon
3/4 cup sugar
1 1/3 cups cake flour( you can also use all purspose if you don’t have cake, I really like the velvety texture of cake flour)
¼ tsp. baking soda
½ tsp. baking powder
½ tsp. Salt
Preheat oven to 350° F.
Line a 12-cup muffin tin with cupcake liners.
In a small bowl, using a whisk combine  together the good quality rum, eggnog, vegetable oil, lemon juice and vanilla extract.
In a large bowl sift together flour, baking soda, baking powder, cinnamon, nutmeg, add sugar and stir until well combined, you want to make sure baking powder and baking soda are well distributed in the flour mixture.
Pour and scrape all the wet ingredient into the flour mixture and using a large wire whisk( using a whisk also helps to get rid of lumps if there are any), mix wet ingredient into the dry ones, just until combined.
Dived batter into the prepared muffin pan, fill each cavity to ¾ full.
Bake for 18-20 minutes, or until a toothpick inserted in the center of the cupcake comes out clean.  Cool baked cupcakes in the pan for about  5 minutes and then ransfer to a wire rack to cool completely.


1 package of cream cheese(room temperature) (8oz/226grams)
3tbl egg nog
1tbl rum (optional)
1/4tsp cinnamon
1 stick butter (room temperature)(4oz/114grams)
1 ½ cups powdered sugar ( if desired use more, I like the frosting not to be overly sweet)
Using a hand held mixer, mix cream cheese until smooth, add butter , mix until smooth and well combined, add powdered sugar, at this time turn your mixer speed to low at first, so you don’t  end up with kitchen covered in sugar, as sugar gets incorporated into the mixture, increase the speed.
Add egg nog by tbl, mix well after each addition, add rum if using, add cinnamon and mix until smooth.
Taste. Pipe or spread the frosting on your cooled cupcakes.
If you see that frosting has become way too soft, just stick in the fridge for 20 minutes.
I made these fun Meringue Santa Hat Cookies , a perfect way to add a festive touch to your cupcakes.
 How to make Beautiful Angel Wings like these? Check out this Step by step tutorial Angel Wings Cupcakes

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  1. I want to try the rum!! Ok, that sounds a bit like I'm a drunken pirate… but I'm sure you have solved a lot of my baking with rum problems. I've been trying to recreate European rum cakes for years & they don't have to right rum flavour when I make them.
    Cakes are gorgeous, the wings and Santa hats the ideal toppers 🙂

  2. Great minds! I had a snowball yesterday and thought Mmmm a cupcake cake with snowball flavour would be gorgeous!
    Love the Santa hats.

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