EGGNOG CUPCAKES
These are a great way to use up leftover eggnog and a simple holiday treat.
Provided by Michelle1clb
Categories Desserts Cakes Cupcake Recipes Holiday
Time 1h10m
Yield 24
Number Of Ingredients 11
Steps:
- 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.
- 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.
Nutrition Facts : Calories 239.5 calories, Carbohydrate 33.5 g, Cholesterol 49.6 mg, Fat 11 g, Protein 2.6 g, SaturatedFat 5.3 g, Sodium 123.9 mg, Sugar 28.1 g
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