Eggnog Cupcakes

My Christmas baking for H garage continues with these SOOOO GOOD eggnog cupcakes I found on Annie’s Eats, adapted from Baking Bites. Once again I was surprised I liked them as I am not an A) eggnog fan or B) a huge nutmeg fan, but I was very very very impressed with these and happy to have decided to make them for H garage friends who always love all the different kinds of cupcakes I make. Plus, I loved just how EASY this recipe was. It came together in matter of minutes. SCORE!!! especially at the holidays when we are all baking up lists and lists of items!

ENJOY and MERRY CHRISTMAS!

Ingredients:
For the cupcakes:
¼ cup dark rum or bourbon
1 cup low-fat eggnog
¼ cup vegetable oil
1 tbsp. apple cider vinegar
1 tsp. vanilla extract
¼ tsp. ground nutmeg
1 cup sugar
1 1/3 cups all-purpose flour
¼ tsp. baking soda
½ tsp. baking powder
½ tsp. salt

For the frosting:
¼ cup butter, softened
3 tbsp. lowfat eggnog
1 tbsp. rum
generous pinch of nutmeg
2 (or more) cups confectioners’ sugar

Directions:
Preheat oven to 350° F.  Line a 12-cup muffin tin with paper liners.  In a small bowl, mix together the rum, eggnog, vegetable oil, apple cider vinegar, and vanilla extract.  In a large bowl, mix together the nutmeg, sugar, flour, baking soda, baking powder and salt.  Pour the liquid ingredients into the dry ingredients and whisk until just combined.  Divide evenly between prepared muffin wells. 
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean and the cakes spring back when lightly pressed.  Cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting, cream together the butter, eggnog, rum, nutmeg and confectioners’ sugar.  Add in more confectioners’ sugar if needed to make the frosting stiff, but spreadable.  Frost the cooled cupcakes.  Sprinkle with cinnamon and garnish with a cinnamon stick.

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