Eggnog Cupcakes
Rum flavoring and nutmeg transform cupcakes into a seasonal sensation.
Serving Size:
18
Active Time:
30 min.
Total Time:
2 hrs.
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
- 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.
- 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.
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