Eggnog Cupcakes

Did the Christmas holiday leave you with a fridge full of leftovers that you just don't know what to do with?  I usually end up with some pretty unique odds and ends that I have to find creative ways to use up. 

I cant really help you with your jar of Tabasco that you bought for uncle Joe or aunt Rita's half eaten gluten free cheesecake but I can help you use up some leftover eggnog that might be lingering in the back of your refrigerator - Eggnog Cupcakes.  It's not too late to whip up a batch of these yummy cupcakes. 

 
Eggnog Cupcakes

• 1 1/3 cups all-purpose flour
• ¼ tsp. baking soda
• ½ tsp. baking powder
• ½ tsp. salt
• ¼ tsp. freshly ground nutmeg
• ¼ cup dark rum or bourbon (optional)
• 1 cup eggnog
• ¼ cup vegetable or canola oil
• 1 tbsp. apple cider vinegar
• 1 tsp. vanilla extract
• 1 cup sugar

To make the cupcakes, preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  In a medium bowl, combine the flour, baking soda, baking powder, salt and nutmeg; whisk to combine.  

 

In the bowl of an electric mixer, combine the rum, eggnog, vegetable oil, vinegar, and sugar.

Beat on medium-low speed until well blended.  Add in the dry ingredients and mix on low speed just until incorporated.

 

Divide the batter between the prepared cupcake liners, filling the cups 2/3 full.  Bake 22-24 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

Frost each cupcake with a swirl of cream cheese frosting.

Top each cupcake with a gingerbread cookie.  (A leftover if you have it.)

Happy New Year friends!

Ciao!