Mini Egg Nog Cupcakes Recipe

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My family drinks egg nog like it’s going out of style during the holidays!  While I was downing a glass of eggy goodness the other night, I thought how good an egg nog cupcake would be and before I knew it these little babies were born!  And seriously, this frosting is the best ever.

Serves: 48

Mini Egg Nog Cupcakes Recipe

These Mini Egg Nog Cookies are perfect for the holidays and the frosting is out of this world!

10 minPrep Time

10 minCook Time

20 minTotal Time

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Ingredients

  • Cupcakes:
  • 1 (16 ounce) box white cake mix
  • 1 1/4 cups egg nog
  • 2 eggs
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon vanilla extract
  • Frosting:
  • 1/2 cup butter, softened to room temperature
  • 1/4 cup egg nog
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground nutmeg
  • 4 to 5 cups powdered sugar (until you reach desired consistency)

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine cake mix, egg nog, eggs, nutmeg and vanilla. Whisk together until just combined.
  3. Spoon batter into a mini cupcake pan filled with paper liners or sprayed with nonstick cooking spray. Fill each cupcake 2/3 of the way full.
  4. Bake for 8-10 minutes, or until barely golden brown.
  5. Remove from oven and let cool completely.
  6. For the frosting:
  7. In a large bowl, cream together butter, egg nog, vanilla, and nutmeg.
  8. Mix in powdered sugar one cup at a time.
  9. Spread or pipe frosting onto cooled cupcakes.
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Comment on this Recipe

15 Responses to “Mini Egg Nog Cupcakes Recipe”

  7. Vel
    so sad that they did not turn out as I though it would. I did not have a mini cupcake mold, so instead I used mid size paper cups...I left them in the oven for 7 more minutes, when I took them out they all sunk to the button :( Any advise of what went wrong. I would love to try again, on the positive side my house smells delicious!
    November 26, 2014 at 9:29 pm
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    • Cyd
      I'm sure they didn't turn out very well because you were not able to follow the recipe because you didn't have the mini cupcake pan that was needed, and by filling them in a larger cupcake liner and cooking it for a longer amount of time. It all adds up to a different end result! So sorry!! Hopefully you could try them again with the right sized muffin tin. I would let you borrow mine if we were neighbors!! ;) On the bright side....so glad they made your house smell good!
      December 1, 2014 at 4:30 pm
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    • Tiffany
      Vel- from all of my trials and tribulations from baking I've learned a few things over the years. I've had many cupcakes that would fall/sink and after paying attention and changing things each time I've come to the conclusion it's usually because one of the following reasons- -over beated the batter (try to do low for 30 seconds, then medium for 2 minutes) -did not cook long enough (I tend to cook the allotted time and do the push test till I feel they're done. The push test is with the cupcakes in the oven you lightly push your finger on the top of the cupcake. If it takes a while for your indent to go away, cook a little longer. When the dent you create quickly goes away that's when I know they are perfect.) It shouldn't make a difference if you bake these in a mini pan or a large pan. I make cupcakes in all sorts of sizes depending on the event I'm making them for. Good luck! Tiffany
      December 3, 2014 at 12:49 pm
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