Description
These Easy Eggnog Cupcakes with Spiced Rum Whipped Cream Frosting are moist, festive treats perfect for the holiday season. Infused with classic eggnog flavors and warm spices like nutmeg and cinnamon, these cupcakes are topped with a rich, silky whipped cream frosting enhanced with spiced rum and a hint of gelatin for stability. Lightly spiced and delectably creamy, they make a crowd-pleasing dessert for any celebration.
Ingredients
Cupcakes
- 13.25 oz box vanilla cake mix (Duncan Hines Super Moist recommended; see notes if using 15.25 oz box)
- 1 cup prepared eggnog
- ⅓ cup avocado oil (or neutral tasting oil of choice)
- 3 large eggs
- 1 tsp rum extract
- ½ tsp vanilla extract
- ½ tsp freshly grated nutmeg
- ¼ tsp ground cinnamon
Frosting
- 2 tsp unflavored gelatin
- 3 tbsp cold water
- 3 cups heavy whipping cream, chilled
- 1 cup confectioners' sugar
- 1 tsp rum extract
- 1 tsp vanilla extract
- Freshly grated nutmeg for garnish
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and line 21 muffin cups with parchment cupcake liners to ensure easy removal after baking.
- Mix Cupcake Batter: In a large bowl, combine the vanilla cake mix, prepared eggnog, avocado oil, eggs, rum extract, vanilla extract, freshly grated nutmeg, and ground cinnamon. Using a hand mixer or stand mixer, beat on low speed for 30 seconds to combine, then increase to high speed and beat for 2 minutes, scraping down the sides occasionally to ensure everything is fully incorporated.
- Fill and Bake: Using a 3-tablespoon cookie scoop or spoon, evenly distribute the batter into the muffin cups, filling each about 3 tablespoons. Bake them for 13 to 18 minutes until a toothpick inserted into the center comes out clean, ideally around 15 minutes. Allow the cupcakes to sit in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Gelatin Mixture: In a small bowl or pyrex measuring cup, sprinkle the unflavored gelatin over the cold water and stir until absorbed. Let it bloom for 5 minutes. If it solidifies, gently warm it in the microwave for 5 to 10 seconds until liquid but not hot. Stir smooth.
- Make Spiced Rum Whipped Cream Frosting: In a chilled mixing bowl, combine the heavy whipping cream, confectioners' sugar, rum extract, and vanilla extract. Beat on medium speed until the cream thickens but before it reaches soft peaks. Slowly drizzle in the liquefied gelatin while continuing to beat on low, then increase speed to medium-high until soft peaks form. Be careful not to overbeat; the frosting should have the texture of thick shaving cream, smooth and pipeable.
- Frost the Cupcakes: Once the cupcakes are completely cooled, use a piping bag fitted with a large star tip to swirl the spiced rum whipped cream frosting on top of each cupcake. Alternatively, use a zip-top bag with a corner cut off as an impromptu piping bag.
- Garnish and Serve: Finish each cupcake by dusting freshly grated nutmeg on top as a festive garnish. Serve immediately or refrigerate until ready to enjoy. Cheers!
Notes
- If using a 15.25 oz cake mix box instead of 13.25 oz, adjust the batter ingredients proportionally or expect slightly more cupcakes.
- Freshly grated nutmeg is recommended for a more vibrant spice flavor both in the batter and as garnish.
- Do not overbeat the whipped cream frosting; it should hold soft peaks and pipe easily but not be stiff.
- Chilling the mixing bowl and beaters before making the whipped cream improves whipping results.
- The addition of gelatin stabilizes the whipped cream frosting, helping it hold its shape longer, especially useful if cupcakes will be stored at room temperature for some time.
