Make the following substitutions for an adult version of these delicious holiday treats. In cake recipe, replace 1/4 cup of the eggnog and all of the rum extract with 1/4 cup of rum or bourbon. In the frosting recipe, replace 1/2 Tablespoon eggnog and the rum extract with 1 Tablespoon of bourbon or rum.
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Reynolds® Baking Cups (White)
1 ½ cups sugar
½ cup butter, room temperature
1 cup eggnog
1 teaspoon vanilla extract
1 teaspoon rum extract for cake
2 ¼ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon allspice
¼ teaspoon nutmeg
1 cup vanilla pudding
½ teaspoon rum extract for filling
Pastry bag & Injection tip
1 package cream cheese, room temperature
2 cups confectioner's sugar (1/2 of a 1lb box)
1 stick (1/2 cup) butter, softened
1 1/2 Tablespoon eggnog
1/2 Tablespoon rum extract for frosting
1/2 teaspoon nutmeg
Optional: Cinnamon Sticks
PREHEAT oven to 350 degrees Fahrenheit. Put baking cups in muffin pans; set aside.
1.Beat sugar and butter together until combined.
2.Add eggs and beat until blended.
3.Combine wet ingredients in one bowl: eggnog, vanilla, and rum extract.
4.In a separate bowl, combine dry ingredients: flour, baking powder, baking soda, cinnamon, allspice, & nutmeg.
5.Alternate adding dry & wet ingredients into blended butter sugar and eggs until well combined.
6.Scoop batter into baking cups. Use an ice cream scoop or pipe from a zipper freezer bag in order to fill evenly. Be sure not to overfill the cups.
7.Bake for 20 minutes at 350. Let cool completely.
PREPARE AND INJECT FILLING INTO CUPCAKES
1.Mix rum extract into vanilla pudding.
2.Fill pastry bag with injection tip and pudding mixture.
3.Inject filling into center of each cupcake.
1.Beat cream cheese and butter together until well blended.
2.Add powdered sugar.
3.Add eggnog, extracts, & nutmeg.
4.Sprinkle with nutmeg and top with cinnamon stick if desired