Eggnog Cuppycakes

1-1/3  cups		all-purpose flour
1  teaspoon		baking soda
1  teaspoon		salt
1  teaspoon		nutmeg
1  cup		eggnog
1  cup		canola oil
1  tablespoon		apple cider vinegar
1  teaspoon		vanilla extract
1  cup		sugar

Tip: Click on the ingredient links to learn the nutritional information for all the Eggnog Cuppycakes ingredients. The serving size for any ingredient in Eggnog Cuppycakes may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

To make the cupcakes, preheat the oven to 350.
Line cupcake pans with paper liners. In a medium bowl, combine the flour, baking soda, baking powder, salt and nutmeg; whisk to combine. In the bowl of an electric mixer, combine the rum, eggnog, vegetable oil, vinegar, and sugar. Beat on medium-low speed until well blended. Add in the dry ingredients and mix on low speed just until incorporated.

Divide the batter between the prepared cupcake liners, filling the cups almost full.