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Eggnog Cupcakes


Ingredients

Cupcakes:

1 (16 ounce) package pound cake mix

1 (16 ounce) package pound cake mix

1 ¼ cups eggnog

1 ¼ cups eggnog

2 large eggs

2 large eggs

½ teaspoon freshly grated nutmeg

½ teaspoon freshly grated nutmeg

½ teaspoon vanilla extract

½ teaspoon vanilla extract

Icing:

½ cup softened butter

½ cup softened butter

1 (3 ounce) package cream cheese, softened

1 (3 ounce) package cream cheese, softened

1 (16 ounce) package confectioners’ sugar

1 (16 ounce) package confectioners’ sugar

¼ cup eggnog

¼ cup eggnog

½ teaspoon vanilla extract

½ teaspoon vanilla extract

½ teaspoon freshly grated nutmeg

½ teaspoon freshly grated nutmeg

Directions

Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

Beat cake mix, 1 1/4 cups eggnog, eggs, 1/2 teaspoon nutmeg, and 1/2 teaspoon vanilla extract in a bowl using an electric mixer on low until batter is blended. Increase speed to medium and beat for 2 more minutes. Spoon batter into the prepared muffin cups.

Beat cake mix, 1 1/4 cups eggnog, eggs, 1/2 teaspoon nutmeg, and 1/2 teaspoon vanilla extract in a bowl using an electric mixer on low until batter is blended. Increase speed to medium and beat for 2 more minutes. Spoon batter into the prepared muffin cups.

Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 18 to 20 minutes. Transfer cupcakes to a wire rack to cool completely.

Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 18 to 20 minutes. Transfer cupcakes to a wire rack to cool completely.

Beat butter and cream cheese together in a bowl using an electric mixer until smooth and creamy. Gradually beat confectioners’ sugar, alternating with small amounts of 1/4 cup eggnog and ending with confectioners’ sugar, into butter mixture using an electric mixer on low speed until icing is smooth and fluffy. Beat 1/2 teaspoon vanilla extract and 1/2 teaspoon nutmeg into icing until incorporated; spread over cooled cupcakes.

Beat butter and cream cheese together in a bowl using an electric mixer until smooth and creamy. Gradually beat confectioners’ sugar, alternating with small amounts of 1/4 cup eggnog and ending with confectioners’ sugar, into butter mixture using an electric mixer on low speed until icing is smooth and fluffy. Beat 1/2 teaspoon vanilla extract and 1/2 teaspoon nutmeg into icing until incorporated; spread over cooled cupcakes.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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