Eggnog Cupcakes recipe

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Ingredients

1 (16 ounce) package pound cake mix
1 ¼ cups eggnog
2 large eggs
½ teaspoon freshly grated nutmeg
½ teaspoon vanilla extract
½ cup softened butter
1 (3 ounce) package cream cheese, softened
1 (16 ounce) package confectioners' sugar
¼ cup eggnog
½ teaspoon vanilla extract
½ teaspoon freshly grated nutmeg

Nutrition Info

239.5 calories
carbohydrate: 33.5 g
cholesterol: 49.6 mg
fat: 11 g
fiber: : -
protein: 2.6 g
saturatedFat: 5.3 g
servingSize: -
sodium: 123.9 mg
sugar: 28.1 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. 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.

  3. 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.

  4. 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.

Recipe Yield

24 servings

Recipe Note

These are a great way to use up leftover eggnog and a simple holiday treat.

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