Buttered Rum Cupcakes

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 cup Brown sugar, dark
  • 2/3 tbsp Cinnamon
  • 1 tbsp Corn starch
  • 10 1/2 cups Flour
  • 1/2 tsp Nutmeg
  • 3 cups Powdered sugar
  • 1 tsp Salt
  • 1/3 cup Sugar
  • 3/4 tbsp Vanilla

• Dairy

  • 1 1/2 cup Butter
  • 1 cup Buttermilk

• Beer, Wine & Liquor

  • 2 tbsp Rum
  • 11/16 cup Spiced rum

• Liquids

  • 1/2 cup Water

Found on ifyougiveablondeakitchen.com

Description

Ingredients

• 1/3 cup butter
• 1 egg, room temperature
• 1 cup buttermilk, room temp
• 1 cup dark brown sugar
• 1/3 cup sugar
• 1/2 tablespoon vanilla extract
• 21/2 cups flour
• 1/2 tablespoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 cup spiced rum
• 1/2 cup water
• 1 cup butter, at room temperature
• 3 cups powdered sugar
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 3 to 4 tablespoons spiced rum
• 2 tablespoons butter
• 2 tablespoons rum
• 1 tablespoons corn starch

Directions

• Preheat oven to 350° F. Prepare cupcake tin with cupcake liners.
• In a medium bowl, whisk together the flour, cinnamon, nutmeg, salt, baking powder and baking soda. Set aside.
• In a small saucepan, heat the butter over medium-low heat, whisking constantly. The butter will start smelling sweet and brown specks will appear, remove from heat and continue whisking for 30 more seconds. Pour into stand mixer and let cool. Once the butter is cool, add the buttermilk, egg, sugars and vanilla, and mix until well combined.
• In a cup, combine rum and water. Now with the mixer on low and working in batches, alternate adding the flour mixture and the rum mixture into the batter, beginning and ending with the flour. Once both mixtures are added to the batter, continue mixing for another 10 seconds to ensure all the ingredients are combined. Scrape down the sides if necessary.
• Fill each cupcake liner about three-quarters full. Bake for 15-18 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool in the tin for 5 minutes and then transfer to a wire rack to cool completely.
• In the bowl of a stand mixer, use a whisk attachment on medium speed to cream the butter until light and fluffy, about 90 seconds. Gradually add the powdered sugar, cinnamon, and vanilla extract. Beat on medium speed until creamy.
• Add the rum, starting with one tablespoon and add more until you reach desired consistency (I ended up using 4 tablespoons). Beat on high for 2-3 minutes, until fluffy and whipped.
• In a sauce pan, melt butter over medium heat. Gently add the rum and heat until warm, about 30 seconds. Add the corn starch and whisk until you reach a thick syrup consistency. Remove from heat and transfer to a bowl to cool.
• Transfer to the frosting to a frosting bag with desired tip. Frost the cupcakes in a swirl motion. Using a spoon or another frosting bag drizzle the buttered rum syrup on top of the frosting. Alternatively, dust the cupcakes with frosting. Store in an airtight container at room temperature.