These cupcakes are a great way to get the flavor of eggnog without being overwhelmed by its richness. The frosting is light and creamy, not overly sweet or waxy!
Ingredients
- 1 package yellow cake mix , 15.25 ounce
- 1.5 cups eggnog
- 4 eggs
- 0.25 cups butter , melted
- 1 teaspoon nutmeg
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
-
2
Stir yellow cake mix, 1 1/2 cups eggnog, eggs, 1/4 cup melted butter, and nutmeg together in a bowl until batter is smooth. Pour cupcake batter into prepared muffin cups to fill about 2/3 full.
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3
Bake in the preheated oven until golden and the tops spring back when lightly pressed, 12 to 14 minutes. Transfer cupcakes to a wire rack to cool completely.
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4
Stir 1 cup eggnog and flour together in a saucepan over medium-high heat until mixture thickens, 5 to 7 minutes. Remove from heat and cool completely.
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5
Beat butter, shortening, and sugar together in a bowl with an electric mixture until light and fluffy, 2 to 3 minutes. Slowly beat in cooled eggnog mixture and beat until desired frosting consistency is reached. Spread frosting onto cooled cupcakes.
Nutrition Facts
Per serving
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