For this recipe, we’re taking two of the top tastes of the holiday season and merging them into one delicious treat!
The warm flavors of pumpkin and eggnog mingle gorgeously in these simple but elegant little cupcakes. Serve them as a dessert in fall or winter, or instead of (or alongside!) the Christmas or Thanksgiving pies at your gatherings. Their size also makes them super-portable, so they’re easy to share with neighbors, at the office, or for a potluck.
Pumpkin eggnog cupcakes
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
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.
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”
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