Easy Eggnog Cupcakes Recipe - Allrecipes.com
Easy Eggnog Cupcakes Recipe
  • READY IN 55 mins

Easy Eggnog Cupcakes

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 2 dozen cupcakes Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    55 mins

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.
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Footnotes

  • Cook's Note:
  • For a sweeter frosting, substitute 2 to 3 cups confectioners' sugar for the 1 cup white sugar.
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Reviews More Reviews

Dec 10, 2013

This review is for the cupcake only, as I chose to use another frosting, "Smooth Buttercream Frosting," also from this site. I thought I might like this cake mix eggnog cake recipe better than the one I tried yesterday, as this one included butter and the other did not. I did not find this greatly improved - even with a 1/4 cup of butter and four eggs the cake was dense, but wimpy and spongy. Further, I found 1 tsp. of nutmeg in addition to what is probably in the eggnog, to be overkill. Half that much would have done nicely. The cupcake, unfortunately, was probably saved by the excellent buttercream frosting I chose to use. As this recipe's first reviewer, I wish I could have rated it higher.

 

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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.

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