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Easy Eggnog Cupcakes

Easy Eggnog Cupcakes

Ingredients

Original recipe makes 2 dozen cupcakes Change Servings
Makes servings US Metric Adjust Recipe (Help)
  • Cupcakes:

  • 1 (15.25 ounce) package yellow cake mix

  • 1 1/2 cups eggnog

  • 4 eggs

  • 1/4 cup butter, melted

  • 1 teaspoon nutmeg

  • Frosting:

  • 1 cup eggnog

  • 2 tablespoons all-purpose flour

  • 1/4 cup butter

  • 1/4 cup shortening

  • 1 cup white sugar

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  • PREP

    15 mins

  • COOK

    20 mins

  • READY IN

    55 mins

Easy Eggnog Cupcakes

Directions

  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.
  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.
  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.
  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

  • Calories
  • 213 kcal
  • 11%
  • Carbohydrates
  • 26.6 g
  • 9%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 10.9 g
  • 17%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 171 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe by betty rocker

“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!”

Categories:   Cupcakes

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