makes 1 dozen cupcakes
1 1/2 cups AP flour
1 1/4 tsp baking powder
1/4 tsp salt
1 cup sugar (I used slightly less)
1/3 cup softened butter
1 egg
1 tsp vanilla
1 tsp rum extract
3/4 cup eggnog
1 tsp cinnamon
1/2 tsp nutmeg
Sift together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside. Cream the sugar and butter together until fluffy. Add the eggs, vanilla and rum extract and beat until smooth. Alternate adding the flour mixture and eggnog, beating well with each addition. Continue beating for 1 more minute. Spoon batter evenly into 12 muffin liners and bake at 350 degrees for about 18 minutes until toothpick inserted in center of cupcakes comes out clean. Cool completely before frosting.
Creamy rum frosting
2 cups powdered sugar
1/4 cup softened butter
1/4 cup vegetable shortening
1 tsp rum extract
1-2 tbsp eggnog
Beat the powdered sugar, butter, shortening, and rum extract on low speed until blended. Add the eggnog 1 tsp at a time until desired consistency is reached.
