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Dessert

Mini Toasted Pecan Cupcakes with Eggnog Frosting

Rum mixed right into the batter guarantees these mini treats are extra festive.

Serving Size:

60 minis

Active Time:

45 min.

Total Time:

1 hr., 15 min. + cooling time

Ingredients

Cupcakes:

  • 1 pkg. (15.25 oz.) yellow cake mix
  • 1 pkg. (3.4 oz.) instant vanilla pudding mix
  • ¾ cup eggnog
  • ¾ cup butter, at room temperature
  • 4 eggs
  • ½ cup pecans, toasted, finely chopped
  • ½ cup light rum

Frosting*:

  • 1½ cups confectioners’ sugar
  • ¾ cup butter, at room temperature
  • 1 tsp. vanilla extract
  • ½ tsp. ground nutmeg
  • 1-2 Tbs. eggnog
  • Kelly green concentrated food coloring
  • Pearlized sugar pearls sprinkles, such as Wilton
  • Green Sixlets candies

Instructions

  1. Cupcakes: Preheat oven to 350°F. Line 60 mini muffin cups with mini cupcake liners. On low speed, beat cake mix, pudding mix, eggnog and butter until blended, 30 seconds. Add eggs; on medium, beat 4 minutes. Fold in pecans. Evenly divide among liners. Bake 15 minutes or until toothpick inserted into centers comes out clean. While still warm, with toothpick, pierce cupcakes several times; brush with rum. Cool completely on rack.
  2. Frosting: On low speed, beat together confectioners’ sugar, butter, vanilla and nutmeg; on medium, beat, while adding eggnog, until light and fluffy, 2-3 minutes. Transfer half of frosting to separate bowl; tint green with food coloring. Transfer each frosting to separate small disposable pastry bags. Snip ½” opening in tip of each bag. Place bags side by side in larger pastry bag fitted with large star tip. Pipe frosting over cupcakes. Garnish with sprinkles and candies.

*Frosting recipe makes enough for 12 mini cupcakes. To frost more cupcakes, increase recipe.

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