Go Back
–+ servings
Holiday Rum Cupcakes

Holiday Rum Cupcakes

Moist spiced holiday rum cupcakes brushed with buttery rum syrup and topped with rum buttercream frosting
No ratings yet
PRINT PIN
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12

INGREDIENTS

Cupcakes

  • 1 1 2 cups all purpose flour
  • 1 1 2 tsp baking powder
  • 1 4 tsp baking soda
  • 1 2 tsp ground cinnamon
  • 1 4 tsp ground nutmeg
  • 1 4 tsp fine salt
  • 1 2 cup unsalted butter softened
  • 3 4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 4 cup dark rum
  • 1 2 cup whole milk room temperature.

Rum Syrup

  • 1 4 cup unsalted butter
  • 1 4 cup granulated sugar
  • 3 tbsp water
  • 3 tbsp dark rum
  • pinch fine salt.

Rum Buttercream

  • 1 cup unsalted butter softened
  • 3 1 2 cups powdered sugar sifted
  • 2 tbsp dark rum plus more to taste
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream or milk as needed
  • pinch fine salt
  • ground nutmeg for garnish.

INSTRUCTIONS

Cupcakes

  • heat oven to 350 F and line a 12 cup muffin pan with liners
  • whisk flour baking powder baking soda cinnamon nutmeg and salt
  • beat butter and sugar until light and fluffy then beat in eggs one at a time followed by vanilla and rum
  • add dry ingredients in two additions alternating with milk mixing just until combined
  • divide batter evenly among liners filling about two thirds full and bake until a toothpick comes out clean 18 to 22 minutes then cool in pan 5 minutes and transfer to a rack.

Rum Syrup And Finish

  • simmer butter sugar water and salt until sugar dissolves 2 to 3 minutes then remove from heat and stir in rum
  • brush warm cupcakes with syrup in 2 to 3 passes letting it soak between coats then cool completely.

Rum Buttercream

  • beat butter until creamy then gradually beat in powdered sugar and salt
  • add rum vanilla and enough cream to reach a smooth pipeable consistency then beat 1 to 2 minutes until fluffy
  • frost cooled cupcakes and finish with a light dusting of nutmeg.

Notes

1. use dark rum for deeper molasses notes. for alcohol free swap rum with 1 to 2 tsp rum extract and replace rum in syrup with milk. do not overmix after adding flour to keep cupcakes tender. brush syrup while cupcakes are warm for best absorption. if frosting is too soft chill 10 minutes then rewhip

Nutrition

Calories: 420kcal | Carbohydrates: 52g | Protein: 3g | Fat: 22g