Pumpkin eggnog cupcakes
Yield 20
Ingredients
For the cupcakes
- 1 box (about 17 ounces) yellow cake mix
- 1 tablespoon pumpkin pie spice or cinnamon
- 1 can (15 ounces) pure pumpkin puree
- 3 eggs
- 1/2 cup vegetable oil
- 1/3 cup Shamrock Farms eggnog
- 2 teaspoons vanilla extract
For the frosting
- 1/2 cup butter, softened
- 8 ounces cream cheese
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3-4 cups powdered sugar
- 2-4 tablespoons eggnog
- Sprinkles, brown sugar or graham cracker crumbs
Instructions
For the cupcakes: Preheat oven to 350 degrees and line muffin pans with cupcake liners. In a large bowl, combine cake mix, pumpkin pie spice, pumpkin puree, eggs, oil, eggnog and vanilla. Stir until smooth. Fill cupcake liners three-fourths full and bake 15-20 minutes, or until an inserted knife comes out clean. Let cool.
For the frosting: Beat butter and cream cheese until smooth. Add cinnamon and nutmeg and beat again. Add powdered sugar 1/2 cup at a time until frosting is stiff. Add eggnog, 1 tablespoon at a time, until you reach your desired consistency. Pipe frosting onto cooled cupcakes and top with sprinkles.
Notes
Nutrition information per cupcake: 344 calories, 18 g fat, 61 mg cholesterol, 3 g protein, 43 g carbohydrates, 1 g fiber, 255 mg sodium, 47 percent calories from fat.
From Shamrock Farms and the blog “Your Cup of Cake”
Courses Desserts
Recipe by Grateful | makeitgrateful.com at https://www.makeitgrateful.com/living/celebrate/thanksgiving/pumpkin-eggnog-cupcakes/