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Hot Buttered Rum Mugcakes Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
$ /Serving
Easy Level
0 MIN Prep + Cook
5 Servings
$ /Serving

Hot Buttered Rum Mugcakes Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
5 Servings
$ /Serving


  • 1 cup (2 sticks) butter, room temperature
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cloves, divided
  • 1 1/2 teaspoon cinnamon, divided
  • 1 teaspoon ground nutmeg, divided
  • 1/2 cup vanilla ice cream, melted
  • 1/2 cup rum, I prefer to use a dark or spiced rum, but any rum you have on hand would work.
  • 1 teaspoon vanilla extract, divided
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar, sifted


For the Mugcakes:

Preheat oven to 350 degrees.

Cream the butter and sugar.

Mix in the eggs.

In a separate bowl, whisk together the flour, baking soda, baking powder, 1/2 teaspoon cloves, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg.

Add the dry ingredients to the butter/sugar mixture and mix until just combined.

Stir in the vanilla ice cream, rum, and 1/2 teaspoon vanilla vanilla extract.

Fill mugs with batter to about 1/3 full.

Baking time will vary depending on the depth and thickness of your mugs. Begin checking on them at around thirty minutes. They should bounce back when touched lightly and a toothpick inserted into them should come out dry.

For the Spiced Whipped Cream Frosting:

Whip heavy whipping cream until it'€™s light and fluffy.

Mix in powdered sugar, 1/2 teaspoon nutmeg, 1/2 teaspoon cinnamon, 1/2 teaspoon cloves, and 1/2 teaspoon vanilla until just combined.


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