Easy Eggnog Cupcakes
These Easy Eggnog Cupcakes are super simple, thanks to a convenient shortcut, but PACKED with authentic, buttery, rich eggnog flavor! The eggnog buttercream sends these over the top!
Servings: 18 -20
Ingredients
- FOR THE CUPCAKES:
- One box French vanilla cake mix you can also use white or yellow cake mix
- 1 cup eggnog full fat
- 1/3 cup vegetable or canola oil
- 3 large eggs
- 1½ teaspoons rum extract
- 1 teaspoon vanilla extract
- 1 teaspoon ground nutmeg
- FOR THE BUTTERCREAM FROSTING:
- 1 cup (2 sticks) unsalted butter softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon rum extract
- 3½ - 4 cups confectioners' sugar
- 1/4 cup eggnog
- Pinch ground nutmeg
Instructions
- Preheat oven to 350 degrees F. Line 2 muffin tins with about 18-20 paper liners. Set aside.
- In a large bowl, combine all of the cake ingredients and beat with an electric mixer for 2 minutes or until fully combined and creamy. Portion the batter evenly among the muffin cups, filling about 3/4 full. Bake for 15-18 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
- For the frosting: In the bowl of a stand mixer, cream together the butter and extracts until combined, about 1 minute. Gradually add in the confectioners' sugar, one cup at a time, beating well after each addition until creamy, alternating with the eggnog. Lastly, beat in the ground nutmeg. Frosting should be light and fluffy.
- Pipe or swirl frosting onto cooled cupcakes. Garnish with sprinkles, if desired, or another light pinch of nutmeg.