Have some leftover eggnog kicking around the fridge? Here's the perfect way to use it up. Make some cupcakes and add our pure maple syrup to sweeten them up!
For the Eggnog Cupcakes:
For the Maple Cinnamon Frosting:
Prepare a cupcake pan with cupcake liners and preheat the oven to 350°F (176°C).
Combine the flour, baking powder, nutmeg and salt in a medium-sized bowl and set aside.
Add the butter, sugar and oil to a large mixer bowl and beat together until light in color and fluffy, about 3 minutes. Do not skimp on the creaming time.
Add the eggs one at a time, mixing until mostly combined after each. Add the vanilla extract with the second egg. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
Add half of the dry ingredients to the batter and mix until mostly combined.
Slowly add the eggnog and rum, then mix until well combined.
Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
Fill the cupcake liners just over 1/2 full and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
Remove cupcakes from the oven and place cupcakes on a cooling rack to cool.
For the frosting:
Beat butter in a bowl or stand mixer with whisk attachment until smooth.
Add in powdered sugar, brown sugar, maple syrup and cinnamon. Add whipping cream to achieve desired consistency. Beat until fluffy, careful to not overmix.
Pipe frosting over cupcakes with desired method or piping tip.
Lets us know how they turn out by tagging us at @slatevalleyfarms on instagram!
Recipe written for Slate Valley Farms by Jessica Sheridan