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Spiced Rum Cupcake


  • 1 1/2 cups self-rising flour

  • 1 1/4 cups all-purpose flour

  • 1 cup (2 sticks) unsalted butter, softened

  • 2 cups sugar

  • 4 large eggs, at room temperature

  • 3/4 cup eggnog

  • 1/4 cup milk

  • 1 teaspoon vanilla extract

[Spice Rum Buttercream]

  • 5 large egg whites

  • 1 1/2 cup sugar

  • 4 sticks unsalted butter, diced and softened

  • 1/4 teaspoon salt

  • 1/2 cup spiced rum


  1. Heat oven to 175degC. Line 2 muffins tins with cupcake liners.

  2. Cupcake. Measure out flour and set aside.

  3. Add sugar and butter in a bowl and cream on medium speed until fluffy, about 3 minutes.

  4. Add eggs in 1 at a time, beating well after each addition.

  5. Add the dry ingredients in 3 parts, alternating with the eggnog and vanilla to start. Mix after addition until incorporated-do not overbeat.

  6. Fill cupcake liners about 3/4 full and bake for 20 to 25 minutes. Transfer cupcakes from tins to cooling rack. Allow cupcakes to cool completely before frosting.

  7. Buttercream. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.

  8. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer) until mixture cools and doubles in volume and forms soft medium peaks; about 10-12 minutes).

  9. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking at first-this is normal. Keep mixing and it will become even and smooth again.

  10. Add salt and spiced rum and mix to combine.

  11. To make this non-alcoholic, omit the rum and replace that portion with eggnog. Alternately, leave them both out altogether and add in 2 tablespoons of vanilla extract for a vanilla frosting.

Adapted from Bakers Royale

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