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Eggnog Carrot Cupcakes

4.84 from 6 votes

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. Preheat oven to 350 degrees and line pans with cupcake liners.
  • 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. Stir in grated carrots.
  • 4. Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.
  • 5. Let cool.
  • 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. Pipe onto cooled cupcakes and sprinkle with nutmeg or cinnamon for decoration.