The inspiration for these cupcakes came from a carton of egg nog that I’ve had in my fridge since New Year’s Eve.  Oh, don’t worry, it doesn’t expire til February but given that we aren’t big eggnog drinkers,  i wanted to make sure that this carton of EG does not go to waste.  So, I thought of adding a bit of eggnog to a basic cupcake recipe from Marion Cunningham’s Fannie Farmer Baking Book.  I also chopped up some Granny Smith apples, added this to the batter, and finished it off with a  little zing of Meyer Rum.  Honestly, I wasn’t sure what to expect, but I was quite pleased with how my Apple Eggnog Rum Cupcakes turned out. So moist with a subtle hint of eggnog , and juicy apples in every bite.  I doused a bit of powdered sugar for a little extra oomph.  Not bad, eh?

AER Cupcakes–makes 12 cupcakes


6 tablespoons butter, melted

2 large eggs

1/4 cup low fat eggnog

1 teaspoon vanilla extract

1 cup AP flour

1 cup granulated sugar

1 teaspoon baking powder

1/4 teaspoon salt

4 medium size Granny Smith apples–peeled and chopped into little pieces

1 tablespoon Meyer Rum

powdered sugar (optional)


1.  Preheat oven to 350 degrees F.  Grease a muffin pan or line them with cupcake liners

2.  Combine the melted butter, eggs, vanilla, and eggnog in a large mixing bowl and beat well.

3.  Sift the flour, granulated sugar, baking powder, and salt together and then add the flour mixture into the liquid mixture.  Beat until the batter is smooth and thoroughly combined.  Fold in the apples and then add the rum; give a good stir or two.

4.  Spoon into the prepared cupcake pan and bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.  Remove from the oven and allow to cool in the pan for 2 minutes, then turn them onto cooling racks to cool completely.  Sprinkle with powdered sugar if you wish!