Red Velvet Cupcakes With Eggnog Cream Cheese Frosting

• CUPCAKES
• 2 1/2 cups flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 sticks (16 tablespoons) salted butter, softened
• 2 cups sugar
• 4 eggs
• 1 1/4 cups sour cream
• 1/4 cup milk
• 2 tablespoons red food coloring
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon rum extract
• FROSTING
• 1 (8-ounce) package cream cheese, softened
• 1/2 stick (4 tablespoons) salted butter, softened
• 1 teaspoon vanilla extract
• 3/4 teaspoon rum extract
• 1 tablespoon dark, aged or spiced rum
• 1 teaspoon ground nutmeg
• 1 (16-ounce) package powdered or confectioners' sugar

1. 1. Preheat oven to 350 degrees. Line 28 standard muffin cups with paper liners and set aside.
2. 2. To make the cupcakes: In a medium bowl, mix together the flour, cocoa powder, baking soda and salt. Set aside.
3. 3. In a large bowl with an electric mixer on medium speed, beat the softened butter and sugar together for about 4 to 5 minutes, or until light and fluffy. Add one egg at a time, beating each one in well. Then add the sour cream, milk, food coloring, vanilla and rum extracts.
4. 4. On low speed, gradually beat in the flour mixture until just blended. Do not overmix. Divide the batter between paper-lined cups, filling each cup 2/3 full (about 1/3 cup of batter).
5. 5. Bake for about 20 to 25 minutes, or until a toothpick inserted into cupcake center comes out clean. Remove from oven and let cool.
6. 6. Meanwhile, to make the frosting: With an electric mixer in a large bowl, beat the softened cream cheese and butter together until smooth. Then beat in the vanilla and rum extracts, rum and nutmeg. On low speed, add the powdered sugar, a little at a time, beating until smooth. Frost the cupcakes when they are completely cool. Keep frosted cupcakes refrigerated.

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Taken from www.epicurious.com/recipes/member/views/red-velvet-cupcakes-with-eggnog-cream-cheese-frosting-51815201 (may not work)