Eggnog Cupcakes with a Spiced Rum Buttercream
INGREDIENTS
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Cupcakes:
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1 1/2 cups self-rising flour
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1 1/4 cups all-purpose flour
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1 cup (2 sticks) unsalted butter, softened
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2 cups sugar
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4 large eggs, at room temperature
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¾ cup eggnog
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¼ cup milk
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1 teaspoon vanilla extract
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Spice Rum Buttercream:
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5 large egg whites
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11/2 cup sugar
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4 sticks unsalted butter, diced and softened
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1/4 teaspoon salt
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½ cup spiced rum
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