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1. Preheat oven to 350 degrees and line pans with cupcakes liners.
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2. Sift cake mix and nutmeg into a small bowl and set aside.
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3. In a large bowl, combine eggs, oil, egg nog, sour cream and vanilla extract.
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4. Stir in cake mix/nutmeg until smooth.
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5. Fold in cranberries, fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.
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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.
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7. Pipe onto cooled cupcakes and top with sprinkles.