Eggnog Cupcakes
Enjoy lots of eggnog flavor in this festive Eggnog Cupcakes recipe. From the delicious cake to the rich frosting, it is a must try if you love eggnog.
Servings: 24
Calories: 267kcal
Ingredients
FOR THE CUPCAKES:
- 1 package yellow cake mix (15.25 oz)
- 1 cup Eggnog
- 3 large eggs (room temperature)
- 1/4 cup butter (melted)
- 1/2 tsp Nutmeg
- 1 teaspoon Ground cinnamon
FOR THE FROSTING:
- 1/2 cup Unsalted Butter softened
- 1/2 cup Shortening
- 2 tsp Vanilla Extract
- 1/2 tsp Nutmeg
- 1/4 cup Eggnog
- 4 cups Powdered Sugar
Instructions
FOR THE CUPCAKES:
- Preheat the oven to 350 degrees F and line a cupcake tin with liners.
- Beat together the cake mix, eggnog, eggs, melted butter, nutmeg and cinnamon in a large mixing bowl with a hand held mixer or stand up mixer until combined. Then beat for 2-3 minutes to make sure that the cupcakes are light and fluffy.
- Pour the batter into the muffin tins until they are approximately 2/3 of the way full.
- Bake for 12-14 minutes or until a toothpick inserted into the center comes out clean.
- Move the cupcakes to a wire rack to cool completely.
- Make sure that the cupcakes are completely cool before topping with the frosting.
FOR THE FROSTING:
- In a large mixing bowl, cream together the butter and shortening until well combined.
- Add in half of the powdered sugar and mix until well combined.
- Then mix in the eggnog, vanilla extract and nutmeg and mix until smooth.
- Then add in the remaining powdered sugar until combined and the frosting is smooth.
- Frost the cupcakes with the eggnog buttercream frosting and sprinkle with a little nutmeg (if desired).
- Serve and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 267kcal | Carbohydrates: 39g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 188mg | Potassium: 43mg | Fiber: 0.3g | Sugar: 30g | Vitamin A: 235IU | Vitamin C: 0.2mg | Calcium: 69mg | Iron: 1mg
