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Cranberry Eggnog Cupcakes

Servings 24 cupcakes

Ingredients

Cake:

  • 1 box white cake mix
  • 1 tsp. nutmeg
  • 3 eggs
  • 1/3 C. oil
  • 1 C. eggnog
  • 1/2 C. plain yogurt or sour cream
  • 1 tsp vanilla extract
  • 2 C. fresh cranberries chopped

Eggnog Buttercream:

  • 1 C. butter softened
  • 1/2 tsp. spiced apple cider mix optional
  • 1 tsp. nutmeg
  • 3 Tbsp. eggnog
  • 3-4 C. powdered sugar

Instructions

  1. 1. Preheat oven to 350 degrees and line pans with cupcakes liners.
  2. 2. Sift cake mix and nutmeg into a small bowl and set aside.
  3. 3. In a large bowl, combine eggs, oil, egg nog, sour cream and vanilla extract.
  4. 4. Stir in cake mix/nutmeg until smooth.
  5. 5. Fold in cranberries, fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.
  6. 6. Buttercream: beat butter for 2 minutes. Add cider mix, nutmeg and eggnog. Slowly add powdered sugar until you reach your desired consistency. Taste and add more nutmeg or cider mix.
  7. 7. Pipe onto cooled cupcakes and top with sprinkles.