Eggnog Cupcakes

1/1/2015

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

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 at 350. Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.