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Eggnog Carrot Cupcakes

Ingredients

Carrot Cupcakes:

  • 1 box yellow cake mix
  • 3 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/2 tsp. nutmeg
  • 3 eggs
  • 1/3 C. oil
  • 3/4 C. eggnog or milk
  • 1/2 C. sour cream
  • 1 tsp. vanilla extract
  • 1/2 C. crushed pineapple drained
  • 2 3/4 C. grated carrots I used about 5 small carrots

Eggnog Frosting:

  • 1/2 C. butter softened
  • 8 oz. cream cheese or additional 1/2 C. soft butter
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1 tsp. vanilla extract
  • 3-4 C. powdered sugar
  • 2-5 Tbsp. eggnog

Instructions

  1. 1. Preheat oven to 350 degrees and line pans with cupcake liners.
  2. 2. In a large bowl, combine cake mix (I sifted it first to remove any lumps), cinnamon, ginger, nutmeg, eggs, oil, eggnog, sour cream, vanilla extract and crushed pineapple.
  3. 3. Stir in grated carrots.
  4. 4. Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.
  5. 5. Let cool.
  6. 6. Eggnog Frosting: Beat butter and cream cheese together. Add cinnamon, nutmeg and vanilla extract. Add powdered sugar 1/2 cup at a time until frosting becomes stiff. Then add eggnog a little at a time until you reach your desired consistency.
  7. 7. Pipe onto cooled cupcakes and sprinkle with nutmeg or cinnamon for decoration.