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