Simple Eggnog Cupcakes
These simple eggnog cupcakes are made using a boxed cake mix and substituting the milk for eggnog! The result is a light and fluffy cupcake. Frosted with eggnog buttercream and festive sprinkles!
Equipment
- electric mixer
- muffin tins
Ingredients
- White Cake Mix plus eggs and oil as required to prepare
- 1 1/2 cups eggnog divided
- 7 cups confectioners sugar
- 1 cup room temperature butter
Instructions
- Preheat oven to 350 degrees and place cupcake liners into cupcake tin.
- Prepare cake mix according to package directions, substituting eggnog for the milk (or water).
- Fill cupcake liners halfway. Bake for 15 to 17 minutes, until toothpick comes out clean. Cool completely on wire rack.
- Why cupcakes are cooling, prepare frosting by adding butter to bowl of electric mixer. Mix until smooth. Add 4 cups confectioners sugar and 1/2 cup of eggnog. Beat at medium speed for 2 minutes, scraping down sides as necessary. Add remaining confectioners sugar, 1 cup at a time, beating well between each addition until desired consistency is achieved.
- When cupcakes are cool, fit piping bag with large star tip and fill bag with frosting. Pipe in a swirling pattern. Sprinkle the edges with festive edible sprinkles.
Notes
Store cupcakes in an airtight container for up to 3 days.
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https://www.redcottagechronicles.com/recipe/simple-eggnog-cupcakes/