Eggnog cupcakes

By Sara Lynn Cauchon
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Holiday cupcakes that are super low-effort and low-ingredient. 

SERVES
4
 TO
6
TOTAL TIME

Ingredients

  • 1 box vanilla cake mix, and whatever ingredients your cake box calls for, replacing water or milk with eggnog
  • 3/4-1 1/2 cups eggnog, depending on boxed cake recipe + 2 tablespoons for buttercream
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 3 cups vanilla buttercream
  • 1 teaspoon rum extract

Directions

  1. In a large bowl, whisk cake mix with nutmeg and cinnamon. Continue to add remaining ingredients that are written on your box instructions, replacing water or milk with eggnog. Cook according to package instructions. While cupcakes are cooling, mix two tablespoons of eggnog and rum extract into buttercream. Top each cupcake with buttercream and top with a light grating of fresh nutmeg.
  2. Enjoy!

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