Spiced Eggnog Cupcakes with Eggnog Buttercream Frosting

Preheat oven to 350°F. Line a standard cupcake pan with 9 liners. Set aside.
In a large bowl or stand mixer, cream together butter and sugar until light and fluffy. Mix in egg, vanilla and rum extract. In a separate bowl, combine salt, baking powder, nutmeg, cinnamon and flour. Alternate additions of the flour mixture and eggnog. Increase speed between each addition. Mix until just combined and no streaks remain.
Divide batter equally between prepared liners, using a large cookie scoop. liners should be roughly 2/3 full.
Bake for 18-22 minutes or until a toothpick or cake tester comes out with a few moist crumbs. Do not over bake. Cool in pan until easy to handle. Transfer cupcakes to a wire rack to cool completely before frosting.
When cupcakes have cooled completely, prepare frosting in a large bowl or stand mixer, fit with a paddle attachment. Beat butter until light and fluffy. Mix in rum extract and nutmeg. Add 1 cup of powdered sugar at a time, increasing mixer speed between additions. Lastly, with mixer running on low, slowly drizzle eggnog down the side of the bowl. Increase speed and mix until just combined.
Frost as desired. A large piping bag fit with a jumbo closed star tip was used for this recipe. Optionally, lightly sprinkle frosted cupcakes with additional ground nutmeg.
Store cupcakes in an airtight container at room temperature or chilled. If chilled, bring to room temperature prior to serving.