Eggnog Cupcakes With Spiced Rum Eggnog Marshmallow Frosting

• FOR THE CUPCAKES:
• 2-1/2 cups All-purpose Flour
• 1 teaspoon Salt
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 2 sticks Butter, Room Temperature
• 1-1/2 cup Sugar
• 2 teaspoons Vanilla Extract
• 2 whole Eggs
• 3 whole Egg Yolks
• 1 cup Eggnog
• FOR THE FROSTING:
• 1/2 cups Butter
• 7 ounces, weight Marshmallow Fluff
• 1/4 cups Eggnog
• 3-1/2 cups Powdered Sugar
• 1 teaspoon Spiced Rum

1. For the cupcakes:
2. Preheat oven to 350u0b0F. Make sure all your ingredients are at room temperature.
3. In a mixing bowl, combine flour, salt, baking powder and soda; mix well.
4. In your mixer fitted with the paddle attachment, blend butter, sugar and vanilla at medium speed until pale and fluffy. Add eggs and egg yolk, one at a time, scraping the bowl after each addition. Reduce speed to low and add 1 cup of the flour mixture, followed by 1/3 of the eggnog. Repeat this 3 times, until you have incorporated all the flour and eggnog. Spoon into greased cupcake pan, and bake for 18-20 minutes. Cool completely before frosting.
5. For the frosting:
6. Mix all ingredients in an electric mixer on medium until combined. Once completely combined, increase your mixer speed to high and mix for about 3-5 minutes until smooth. Pipe or frost cupcakes and decorate if desired.

allpurpose, salt, baking powder, baking soda, butter, sugar, vanilla, eggs, egg yolks, eggnog, frosting, butter, ubc, powdered sugar, rum

Taken from tastykitchen.com/recipes/desserts/eggnog-cupcakes-with-spiced-rum-eggnog-marshmallow-frosting/ (may not work)