These are a great way to use up leftover eggnog and a simple holiday treat.
Original recipe makes 24 servings
Ingredients
Cupcakes:
1 (16 ounce) package pound cake mix
1 1/4 cups eggnog
2 large eggs
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon vanilla extract
Icing:
1/2 cup softened butter
1 (3 ounce) package cream cheese, softened
1 (16 ounce) package confectioners’ sugar
1/4 cup eggnog
1/2 teaspoon vanilla extract
1/2 teaspoon freshly grated nutmeg
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PREP
20 mins
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COOK
20 mins
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READY IN
1 hr 10 mins
Directions
- 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
Calories: 239 kcal
Carbohydrates: 33.5 g
Cholesterol: 52 mg
Fat: 11 g
Fiber: 0 g
Protein: 2.6 g
Sodium: 124 mg