Ingredients
24
24 servings
- •1 (15.25 ounce) package yellow cake mix
- •1 ½ cups eggnog
- •4 eggs
- •¼ cup butter, melted
- •1 teaspoon nutmeg
- •1 cup eggnog
- •2 tablespoons all-purpose flour
- •¼ cup butter
- •¼ cup shortening
- •1 cup white sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
- 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.
- 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.
- 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.
- 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.
Nutritional Facts
Per 24 servings
- Calories: 214
- Carbohydrate: 27g
- Fat: 11g
- Fiber: 0g
- Protein: 3g
- Sugar: 19g
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