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Eggnog Cupcakes with Rum Buttercream

Jennifer Farley
  • 70 minutes
  • Serves 24

INGREDIENTS

3 oz

Egg whites, large

4

Eggs, large

1 tsp

Corn syrup, light

7 oz

All-purpose flour

1 1/2 tsp

Baking powder

4 tsp

Cinnamon, ground

2 oz

Cornstarch

22 oz

Granulated sugar

1 tsp

Kosher salt

2 1/2 tsp

Nutmeg, fresh grated

1 1/3 tbsp

Vanilla, pure

16 oz

Butter, unsalted

1 cup

Eggnog, good quality

34 tbsp

Spiced rum

1/4 cup

Water