Eggnog Cupcakes

1/4 cup dark rum or bourbon
1 cup soy eggnog
1/4 cup vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
Scant 1/4 teaspoon nutmeg, freshly ground
1 cup sugar
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Heat oven to 350 degrees F. Fill a 12-cup muffin tin with liners.

In a small bowl, mix together rum, eggnog, vegetable oil, vinegar and vanilla extract.

In a large bowl, mix together nutmeg, flour, sugar, baking soda, baking powder and salt. Pour in rum mixture and whisk until just combined. Divide evenly into muffin tins, using a 1/4 cup measuring cup.

Bake for 18-20 minutes, until a tester comes out clean and the cakes spring back when lightly pressed. Cool in the pan for 3-5 minutes, then turn out onto a wire rack to cool completely before frosting.

Eggnog Frosting:
1/4 cup butter, softened
3 tablespoons eggnog
2 tablespoons rum
Generous pinch of nutmeg, freshly ground
2 plus cups confectioners' sugar
Coarse sugar for “rims”

Cream together butter, eggnog, rum, nutmeg and 2 cups of confectioners' sugar, adding in more sugar if needed to make frosting stiff, but spreadable. Spread on cupcakes and garnish with a sprinkle of nutmeg and cinnamon.