WHITE CHOCOLATE-EGGNOG CUPCAKES

White Chocolate-Eggnog Cupcakes image

Find out how to make White Chocolate-Eggnog Cupcakes, a festive recipe inspired by Joanna Fluke's new book, Christmas Cupcake Murder. These eggnog cupcakes feature white cake mix combined with eggnog and nutmeg with a rich white chocolate and cream cheese frosting.

Provided by My Food and Family

Categories Home

Time 1h20m

Yield 22 servings

Number Of Ingredients 11

Ingredients

1 pkg. (2-layer size) white cake mix
1 cup eggnog
1/3 cup oil
3 egg whites
1 tsp. ground nutmeg, divided
1 pkg. (4 oz.) BAKER'S White Chocolate, chopped
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
1/2 tsp. rum extract
3 cups powdered sugar
1 cup (about 1/3 of 8-oz. tub) thawed COOL WHIP Whipped Topping

Steps:

Heat oven to 350ºF.
Beat dry cake mix, eggnog, oil, egg whites and 1/2 tsp. nutmeg in large bowl with mixer until blended. Stir in chocolate.
Spoon into 22 paper-lined muffin pan cups.
Bake 18 to 20 min. or until toothpick inserted in centers of cupcakes comes out clean; cool completely.
Meanwhile, beat cream cheese, butter and rum extract in large bowl with mixer until blended. Beat in sugar, 1 cup at a time. Whisk in COOL WHIP. Refrigerate at least 30 min. or until ready to use.
Spoon frosting into freezer-weight resealable plastic bag; seal bag. Cut small piece off one bottom corner of bag. Insert tip of bag into top of each cupcake to pipe about 1 Tbsp. frosting into center of cupcake.
Frost cupcakes with remaining frosting. Sprinkle lightly with remaining nutmeg.

Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g