The Pioneer Woman Tasty Kitchen
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Eggnog Cupcakes with Spiced Rum Eggnog Marshmallow Frosting

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

Spread holiday cheer with these perfectly spiced eggnog cupcakes. Careful, you may just break out in carols!

Ingredients

  • FOR THE CUPCAKES:
  • 2-½ cups All-purpose Flour
  • 1 teaspoon Salt
  • ½ teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • 2 sticks Butter, Room Temperature
  • 1-½ cup Sugar
  • 2 teaspoons Vanilla Extract
  • 2 whole Eggs
  • 3 whole Egg Yolks
  • 1 cup Eggnog
  • FOR THE FROSTING:
  • ½ cups Butter
  • 7 ounces, weight Marshmallow Fluff
  • ¼ cups Eggnog
  • 3-½ cups Powdered Sugar
  • 1 teaspoon Spiced Rum

Preparation

For the cupcakes:
Preheat oven to 350ºF. Make sure all your ingredients are at room temperature.

In a mixing bowl, combine flour, salt, baking powder and soda; mix well.

In your mixer fitted with the paddle attachment, blend butter, sugar and vanilla at medium speed until pale and fluffy. Add eggs and egg yolk, one at a time, scraping the bowl after each addition. Reduce speed to low and add 1 cup of the flour mixture, followed by 1/3 of the eggnog. Repeat this 3 times, until you have incorporated all the flour and eggnog. Spoon into greased cupcake pan, and bake for 18-20 minutes. Cool completely before frosting.

For the frosting:
Mix all ingredients in an electric mixer on medium until combined. Once completely combined, increase your mixer speed to high and mix for about 3-5 minutes until smooth. Pipe or frost cupcakes and decorate if desired.

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amanda79 on 12.13.2012

Very good. The cake is very dense and the frosting is very rich. I reduced the sugar in the cupcakes by about 1/4 cup, reduced the frosting sugar to only 2 cups (glad I did, any more would of been way too sweet) and I left out the spiced rum since I was serving these to kids also.

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