Eggnog Cupcakes

Cupcakes:
1/4 c. dark rum or bourbon
1 c. low-fat eggnog
1/4 c. vegetable oil
1 tbsp. apple cider vinegar
1 tsp. vanilla extract
1/4 tsp. ground nutmeg
1 c. sugar
1 1/3 c. all-purpose flour
1/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt

Frosting:
1/4 c. butter, softened
3 tbsp. low-fat eggnog
1 tbsp. rum
Generous pinch of nutmeg
2 (or more) c. confectioners’ sugar

Ground cinnamon
Cinnamon sticks

Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.

In a small bowl, mix together rum, eggnog, vegetable oil, apple cider vinegar, and vanilla extract. In a large bowl, mix together nutmeg, sugar, flour, baking soda, baking powder, and salt. Pour liquid ingredients into dry ingredients and whisk until just combined. Divide evenly between prepared muffin wells. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean and cakes spring back when lightly pressed. Cool in pan 5 minutes, then transfer to wire rack to cool completely.

To make frosting, cream together butter, eggnog, rum, nutmeg, and confectioners’ sugar. Add in more confectioners’ sugar if needed to make the frosting stiff, but spreadable. Frost the cooled cupcakes. Sprinkle with cinnamon and garnish with a cinnamon stick.