Egg Nog Cupcakes

Photo by Maria G.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Cupcakes:

  • 1

    Box yellow cake mix

  • 5

    Egg whites

  • 1/3

    cup Plain fat free yogurt

  • 1

    cup Water

  • 1 1/2

    tbs Rum extract

  • 1/2

    tsp Cinnamon

  • 1/2

    tsp Pumpkin pie spice (or 1/4 tsp nutmeg)

  • Frosting:

  • 1

    cup Cold fat free milk (or milk alternative)

  • 1

    Small package sugar free vanilla pudding mix

  • 1

    (8 oz) Container fat free cool whip (or truwhip, a natural alternative to cool whip)

  • 1/2

    tbs Rum extract

  • 1/2

    tsp Pumpkin pie spice (or a pinch of nutmeg)

  • Optional Cinnamon for dusting

Directions

1. Preheat oven to 350 degrees. Prepare 2 (12 count) muffin tins with cupcake liners, or spray with non-stick cooking spray. 2.In a large bowl, mix together all of the ingredients for the cake, and whisk until batter is smooth. Divide the batter evenly between the 24 muffin tins. Bake in preheated oven for 20-25 minutes, or until toothpick comes out clean. 3. Meanwhile, in a small bowl, whisk together the milk and pudding mix until smooth. Fold in cool whip, rum extract, and pumpkin pie spice. Chill frosting in the fridge until the cupcakes are completely cooled, and ready to be frosted. 4 When cupcakes are ready to frost, place whipped frosting in a large ziplock bag. Cut the tip off a corner of the bag, and squeeze frosting down to the cut corner. Squeeze frosting out while making a swirling/upward motion and lift at the peak! Dust with cinnamon if desired. Store cupcakes in fridge until ready to serve.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: