Egg Nog Cupcakes

Boozy cupcakes made with cake mix, egg nog, butter, eggs, and rum topped with rum-infused whipped cream. Alcohol-free version included.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings cupcakes

Calories 245kcal

Author Amee

For the cake:
1 box of Immaculate Yellow Cake Scratch Baking Mix *see notes for using a different cake mix
3/4 cup egg nog
1/2 cup butter softened
1/4 cup grapeseed oil
4 eggs
1 tbsp dark rum can also use bourbon
For the frosting:
2 cups heavy whipping cream
1/2 cup confectioners sugar
1 tsp dark rum can also use bourbon or vanilla or rum extract
For the pipettes:
2 tbsp dark rum or bourbon
1/2 cup egg nog
Freshly grated nutmeg for garnish

Preheat oven to 350 degrees F.
Line 24 muffin tins with paper cupcake liners.
Beat cake mix, egg nog, butter, oil and eggs on low for 30 seconds.
Switch to high speed and blend for 2 minutes, scraping down bowl a few times.
Pour batter into cupcake liners, filling 2/3 full.
Bake 18-23 minutes, until toothpick comes out clean.
Cool cupcakes completely.
To prepare whipped cream frosting:
Chill mixing bowl and beaters for 5 minutes in the freezer while you gather your ingredients.
Pour whipping cream into cold bowl and whip on high for about 1 1/2 minutes, it should be pretty thick.
Add rum (or bourbon or vanilla) and confectioners sugar and beat another 1-2 minutes until cream is thick for frosting.
For pipettes:
Stir rum and egg nog together and fill pipettes.
Frost cupcakes with whipped cream.
Place a pipette into the side of each cupcake to be enjoyed as a shot or to inject into cupcakes for an added kick.
Garnish cupcakes with a little freshly grated nutmeg.

*Nutrition is for cupcakes and whipped cream frosting prepared as directed. Pipette ingredients not included.

If you can’t find Immaculate brand, feel free to use other ready-made golden or vanilla cake mixes. Replace the amount of water on the package instructions with eggnog. Substitute equal parts melted butter and grapeseed oil with the listed vegetable oil amount. Also, you will want to use the number of whole eggs your mix calls for (Immaculate uses 4 eggs but most call for 3). Finally, add 1 tablespoon of rum to the batter, and you’re ready to bake!
Alcohol-free: For rum-free eggnog cupcakes, you can infuse the cake batter, whipped cream frosting, and eggnog topper with quality rum extract instead of dark rum. If you don’t have rum extract, vanilla extract works as well. Remember, flavoring extracts have intense, concentrated flavor, so don’t add too much. I would start with ¼-1/2 teaspoon and go from there.