Eggnog Cupcakes
Serves: 3
Carter Wolf
1 January 1970
Based on User reviews:
54
Spice
46
Sweetness
54
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
450 g
Pound Cake Mix (package)1 cup
Eggnog2 large
Egg1 tsp
Nutmeg (freshly grated)1 tsp
Vanilla Extract1 cup
Butter (softened)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Line 24 muffin cups with paper liners
3
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
4
Increase speed to medium and beat for 2 more minutes
5
Spoon batter into the prepared muffin cups
6
Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 18 to 20 minutes
7
Transfer cupcakes to a wire rack to cool completely
8
Beat butter and cream cheese together in a bowl using an electric mixer until smooth and creamy
9
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
10
Beat 1/2 teaspoon vanilla extract and 1/2 teaspoon nutmeg into icing until incorporated; spread over cooled cupcakes