Eggnog Cupcakes

Rum flavoring and nutmeg transform cupcakes into a seasonal sensation.

Ingredients

• 1 (15.25 oz.) pkg. French vanilla cake mix
• 3 eggs
• ½ cup oil
• 1½ tsp. rum extract
• ½ tsp. ground nutmeg
• 1 (3.4 oz.) pkg. instant vanilla pudding mix
• 1 cup milk
• 1 cup butter, at room temp., cut into pieces
• Red M&M’s and leaf-shaped spearmint gumdrops (optional)

Instructions

1. Heat oven to 350°F. Line 18 muffin cups with cupcake liners. On low speed, beat cake mix with 1 cup water, eggs, oil, extract and nutmeg until blended, 30 sec.; on medium speed, beat 2 min. Divide among cupcake liners. Bake until pick inserted into centers comes out clean, 20–25 min. Cool 10 min. Transfer from pans to racks.
2. On low speed, beat pudding mix with milk until blended and smooth; let stand until thickened, about 5 min. On medium speed, gradually beat in butter until smooth. Dividing evenly, spread over cupcake. If desired, garnish with M&M’s and gumdrops.