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These eggnog cakes are the perfect comforting dessert for the holidays. They're topped with a luscious spiced cream cheese frosting. Perfect with a cup of coffee!
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: I made 12 large cupcakes and 12 mini cupcakes
Ingredients:
- 1 package (15.25 oz) yellow cake mix
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1 1/4 cup eggnog
- 1 tsp vanilla
- 1/2 cup sour cream
- 3 eggs
- 1 tsp nutmeg
- 1 tsp cinnamon
- Frosting
- 1 cup butter, slightly softened
- 16 oz cream cheese
- 3 tsp vanilla extract
- 1 1/2 tsp nutmeg
- 1 tsp cinnamon
- 5 cups powdered sugar
- cinnamon sugar for sprinkled topping
Steps:
- Preheat the oven to 350 F. In a large bowl, whisk together cake mix, flour and sugar.
- Stir in the eggnog.
- Mix in the vanilla and sour cream, stirring until smooth.
- Stir in nutmeg and cinnamon.
- Place into greased cupcake tins. I used a standard 12-cupcake tin and a mini 12-cupcake tin.
- Bake for about 20 minutes (I pulled out the mini cupcakes a few minutes earlier). Let cool on racks.
- To make the frosting, cut the softened butter into chunks and beat until fluffy. Beat in cream cheese.
- Beat in vanilla, nutmeg and cinnamon.
- Slowly beat in the powdered sugar on low speed until smooth.
- Frost the cooled cupcakes, then sprinkle with a bit of cinnamon sugar.
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