Mini Toasted Pecan Cupcakes With Eggnog Frosting

Sweeten the evening with our bite-sized cakes!


60 - 60 serving

Total Time

Prep Time

Cook Time



  • 15.25 oz yellow cake mix
  • 3.4 oz instant vanilla pudding mix
  • 3/4 c. eggnog
  • 3/4 c. butter at room temperature
  • 4 eggs
  • 1/2 c. pecans toasted and finely chopped
  • 1/2 c. light rum


  • 1 1/2 c. confectioners' sugar
  • 3/4 c. butter at room temperature
  • 1 tsp. vanilla extract
  • 1/2 tsp. ground nutmeg
  • 1-2 tbsp eggnog
  • Kelly green food coloring
  • Pearlized sugar pearl sprinkles such as Wilton
  • Green Sixlets candies


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. Makes 60 mini cupcakes.

Frosting: On low speed, beat together confectioners’ sugar, butter, vanilla and nutmeg; on medium, beat 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 12 cupcakes. Garnish with sprinkles and candies. Unfrosted cupcakes can be frozen in a covered container for up to 3 months.  

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

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