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Honey Eggnog Cupcakes

Test Description


  1. Preheat oven to 350°F. Line standard 12-cup muffin tin with paper liners.
  2. Whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt; set aside.
  3. In separate bowl, using electric mixer, beat butter with honey until light and fluffy. Beat in eggs one at a time, incorporating first fully before adding the second; beat in vanilla.
  4. With mixer on low speed, add flour mixture to butter mixture in 3 parts, alternating with milk in 2 parts, and scraping bowl between additions.
  5. Scoop batter into prepared muffin cups, filling each cup approximately two-thirds full. Bake for 18 to 20 minutes or until tester inserted into center of cupcakes comes out clean. Let cool completely on rack.
  6. Frosting: Meanwhile, whisk together egg white, honey, 2 tbsp water, cream of tartar and salt in heatproof bowl. Set bowl over saucepan of simmering water. Using electric hand mixer with clean beaters, beat egg white mixture for 6 to 8 minutes or until it holds a stiff peak.
  7. Remove frosting from heat, continuing to beat for 2 minutes or until frosting is cooled. Beat in vanilla and rum extracts.
  8. Spread cupcakes with frosting; dust with nutmeg.


If you have some handy, replace the rum extract with 1 tbsp dark rum.


  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp each baking soda, ground cinnamon, pumpkin pie spice and salt
  • 1/2 cup unsalted butter, at room temperature
  • 3/4 cup Wholesome Organic Honey
    Organic Honey
    Buy Now Find In Store
  • 2 eggs
  • 1 tsp vanilla extract
  • 3/4 cup whole milk
  • Frosting:
  • 1 egg white
  • 1/4 cup Wholesome Organic Honey
    Organic Honey
    Buy Now Find In Store
  • Pinch each cream of tartar and salt
  • 1/2 tsp each vanilla extract and rum extract
  • Pinch ground nutmeg