Egg Nog Cupcakes

This recipe required several attempts with a few tweaks to get right, but a was finally happy with the final product. The initial inspiration came from Stick, Gooey, Creamy, Chewy.

Servings: 24

2 cups (4 sticks) butter, divided, softened
4 eggs, room temperature
2 cups eggnog, divided

1-1/2 cups self-rising flour
1-1/4 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg, divided, additional for decoration
2 cups granulated sugar
2 Tbsp. rum
2 tsp. vanilla extract, divided
1 cup shortening
8 cups Confectioners’ sugar

Make batter
Preheat the oven to 350 degrees-F. Combine the self-rising and all-purpose flours, cinnamon, and 1/2 tsp. nutmeg in a small bowl and set aside. In the work bowl of a stand mixer, combine 1 cup (2 sticks) butter, granulated sugar, eggs, rum, and 1 tsp. vanilla extract and mix with a paddle attachment for 2 minutes. Alternate adding dry ingredients from the small bowl and 1 cup egg nog, mixing on medium speed for 2 minutes until the batter is smooth. Let batter stand for 5 minutes.

Line two 12-cup muffin pans with cupcake liners. Use an ice cream scoop to fill each cup evenly until all batter is used, cups will be 3/4 full. Bake for 20 to 22 minutes, until cupcakes are firm but still moist. Cool in the pan for 10 minutes. Remove cupcakes to cooling rack and let cool completely before icing.

Make icing and decorate
Combine remaining 1 cup butter, shortening, remaining 1 tsp. vanilla extract, and remaining 1/2 tsp. nutmeg and beat with a hand mixer. Add remaining 1 cup egg nog and slowly add Confectioners’ sugar, continue beating until smooth. Ice cooled cupcakes and sprinkle with additional ground nutmeg. Store cupcakes in the refrigerator until ready to serve.

Remove cupcakes from the refrigerator and bring to room temperature before serving.

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