Eggnog Latte Cupcakes

I limit myself to one Eggnog Latte every year, but dang it, I've had already had two eggnog latte cupcakes.  Yummm. The cupcake is moist and tastes like a latte with coffee and cream.  The frosting is super light and creamy and has all the egg nog elements; cream, rum, nutmeg and buttery sweetness

I'd been thinking of doing some type of cupcakes with egg nog frosting, but never thought of a coffee flavored cupcakes until the other day when I overheard people talking about how much they like this time of year because of the special seasonal espresso drinks.

This recipe is adapted from my Basic Vegan Cupcake Batter- Collection of Recipes... this one isn't vegan because I added the cream to it.  Please NOTE this recipe doesn't include any eggs... it is supposed to be that way.  It makes a very moist and tender cupcake, and I think it is terrific, which is why I always use variations of this recipe.

Ingredients:

Makes about 12 big cupcakes, or 18 'less tall' cupcakes

2 cups flour

1 cup granulated sugar

1 teaspoon baking soda

1 teaspoon salt

1/2 cup oil

1/2 cup strong cold coffee
1/2 cup cream, or whole milk
1 Tbsp Spiced rum, or 1 tsp rum extract

1 tablespoon vinegar, white or Cider

Baking Instructions for all cupcake recipes
Preheat oven at 350.
Mix together all dry ingredients, then the liquid (coffee, oil, milk or cream) and extract, then add the wet mixture to the dry and stir until uniformly moistened.  This batter is a bit more liquid than most batters, but it cooks up nice and moist! Line your muffin tin with papers and fill each one about 2/3 full.  I filled mine almost 3/4 full and got 12 cupcakes, and they didn't over flow when they baked.

Bake for about 20 minutes. Let cool completely.

Frosting

1/4 cup butter, salted
4 oz cream cheese
2/3 cup brown sugar 
1 1/2 cups cold whipping cream
3 Tbsp Spiced Rum, or 1 Tbsp rum extract
1 tsp nutmeg
1 tsp pumpkin pie spice
a Pinch of salt

With a mixer, combine the butter, cream cheese and sugar until well incorporated.  Add the cream, rum and spices.  Beat well on a slow speed and then turn up the mixer to medium high until the whip cream is whipped and the frosting holds it's shape.  Use a pastry bag to pipe frosting thickly on each cup cake.  If you had left over frosting, you could use it for pumpkin pie topping or add it to your coffee.  Oh yeah...

Here's some other seasonal for cupcakes and other baked goods:

Boston Cream Cupcake with Chocolate Ganache
Coconut Cream Filled Cupcakes
Basic Vegan Cupcake Batter- Collection of Recipes
Junior Mint Cupcakes
Pumpkin Cheesecake Cupcakes with Molasses Buttercream