Ingredients

The following ingredients have 4 Servings
  • 1 and 1/3 cups all-purpose flour (167 grams)
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup unsalted butter (75 grams) (softened to room temperature)
  • 3/4 cups granulated sugar (150 grams)
  • 1 tablespoon vegetable oil (15 ml) (or canola oil)
  • 1 large egg (room temperature)
  • 1 large egg yolk (in addition to the large egg, discard the white of this egg)
  • 1 teaspoon vanilla
  • 2/3 cup eggnog (160 ml) (room temperature)
  • 1 cup unsalted butter (226 grams) (softened to room temperature but still slightly firm to the touch)
  • 3-4 cups powdered sugar (330-440 grams) (sifted)
  • 1/4 teaspoon salt
  • 1/2 teaspoon rum extract
  • 1/4 teaspoon nutmeg
  • 3-4 tablespoons eggnog (45-60 ml)
  • 1-3 tablespoon cornstarch (AKA cornflour, if needed)

Instruction

  • Preheat the oven to 350F (180C) or 325F (170C) on a convection oven (some ovens do this automatically). Line a 12-cavity muffin tin with muffin papers.
  • In a medium sized bowl, whisk together the flour, nutmeg, baking powder, baking soda and salt. Set aside.
  • In a large bowl using a stand or hand-held electric mixer, beat the butter and sugar together on medium speed until light and fluffy (about 2-3 minutes).
  • Mix in the oil and vanilla extract. Then turn off the mixer and scrape down the sides and bottom of the bowl.
  • Beat in the egg and additional egg yolk. Do not add in 2 full eggs - we're using 1 full egg and just the egg yolk from the second egg.
  • With the mixer on a low speed, beat about 1/2 of the flour mixture into the butter mixture.
  • Then beat in the eggnog starting with the mixer on a low speed. Stop mixing as soon as combined. Scrape down the sides and bottom of the bowl.
  • Mix in the rest of the flour mixture until you no longer see lumps of flour.
  • Spoon the batter into the prepared muffin tin, filling each about 1/2 to 2/3 full. You should end up with about 11-12 cupcakes.
  • Bake in the preheated oven for about 14-17 minutes, or until the tops look set and an inserted toothpick comes out clean or with a few cake crumbs. There shouldn't be gooey cake batter on the tester.
  • Cool cupcakes in the pan for about 10 minutes, then carefully transfer to a wire rack to continue cooling.