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Boozy Eggnog Cupcakes

  • Prep 10 min
  • Total 30 min
  • Servings 20

Sometimes its more fun to eat your eggnog than drink it! Rum frosting makes these light and fluffy cupcakes irresistible. ...MORE+ LESS-

Sugar and Charm
April 19, 2017

Ingredients

1
box (15.25 oz) Betty Crocker™ SuperMoist™ Cake Mix French Vanilla
1
cup water
1/2
cup vegetable oil
3/4
cup eggnog (I used Southern Comfort flavor)
2
eggs
2
cans (12 oz) Betty Crocker™ Whipped Frosting Vanilla
1/2
cup dark, spiced rum

Steps

Hide Images
  • 1
    Preheat the oven to 350°F.
  • 2
    Add all of the cupcake ingredients --except frosting and rum-- into a mixing bowl and blend well.
  • 3
    Bake cupcakes in a standard cupcake pan for about 10-15 minutes until the cupcakes are cooked in the center.
  • 4
    Whip the rum and frosting together until fluffy. Then put it in a piping bag to frost. (TIP: An easy way to get the frosting into a piping bag is to place the bag inside a cup, then spoon the frosting in.) Cut a small hole in the corner of the bag and pipe onto the cupcakes.
  • 5
    Garnish with sprinkles or cinnamon.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • Eggnog cupcakes – how holiday! But add a bit o' booze, and now you've got a jolly holiday!

    Come Christmastime, the eggnog is well-stocked in our house. I love to make my own homemade eggnog with a splash of rum and extra cinnamon.It's such a wonderful treat! The flavor of eggnog just gets me in the holiday spirit.

    This year, I decided to experiment with making eggnog cupcakes from a Betty Crocker vanilla cake mix. The holidays are so busy and sometimes you need a quick dessert to bring to a party. Adding a cup of eggnog to boxed ingredients is an easy way to customize cupcakes!

    I also added some rum to the whipped vanilla icing, inspired by my love for sipping homemade eggnog. You can add a dash of cinnamon to the top for garnish.

    Here's how to make them:

    Add all of the ingredients (except rum and frosting) into a mixing bowl and blend well.

    Bake cupcakes in a standard cupcake pan for about 10-15 minutes until the cupcakes are cooked in the center.

    Combine the rum and frosting.

    With a mixer, whip the frosting until it's light and fluffy.

    Then put it in a piping bag to frost. An easy way to get the frosting into a piping bag is to place the bag inside a cup, then spoon the frosting in.

    Cut a small hole in the corner of the bag and pipe onto the cupcakes.

    Garnish with sprinkles or cinnamon, if you prefer – and get ready to make some spirits bright!

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