Ingredients For the cupcakes: – 1/2 cup eggnog – 1/4 cup plain Greek yogurt – 1/4 cup vegetable oil – 1 large egg at room temperature – 1 teaspoon vanilla extract – 1 1/3 cup gluten-free 1:1 baking flour (I used Bob’s Red Mill) – 3/4 cup sugar – 1 1/2 teaspoons baking powder – ¾ teaspoon nutmeg – 1/2 teaspoon salt
INGREDIENTS For the frosting: – 1 cup unsalted butter (2 sticks), softened – 4-5 cups powdered sugar – 1 teaspoon nutmeg – 1/4 teaspoon salt – 2-3 tablespoons eggnog – ¼ teaspoon rum extract, optional – 1/2 teaspoon salt
In a mixing bowl, whisk together the eggnog, yogurt, oil, egg, and vanilla extract.
Add the flour, sugar, baking powder, and salt. Whisk until just combined. Cover the mixing bowl with plastic wrap and allow to sit for 20 minutes.
Fill each cupcake liner 2/3 of the way full. Bake at 350°F for 18-22 minutes, or until cooked through. A toothpick should come out clean.
Start by beating the butter in a large mixing bowl with an electric mixer on medium speed for 3 minutes.
Add 4 cups of powdered sugar, nutmeg, salt, 2 Tablespoons eggnog, and rum extract, if using.
Beat until smooth and creamy. Add additional eggnog or powdered sugar to achieve desired consistency.
Use a piping bag or offset spatula to frost the cupcakes with the Eggnog frosting. Decorate with a dusting of nutmeg or some holiday sprinkles.