Eggnog Spiced Cupcakes with Eggnog Buttercream

By Texaschef11

Ingredients

• 1 box Duncan Hines Spice Cake Mix (use a white or yellow cake and increase the spices by half if you want a cake with more eggnog flavor and less spice cake flavor.)
• 3 large eggs
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1 teaspoon rum extract
• 1 1/3 cups refrigerated eggnog
• 1/3 cup vegetable or canola oil
• Buttercream frosting-
• 4 cups powdered sugar
• 2 sticks (1 cup) unsalted butter, room temp
• 6 tablespoons eggnog (may take more or less; add slowly)
• 1/4 teaspoon nutmeg

Preparation

Step 1

Preheat oven to 350. Line 21 cupcake tins with liners or grease well.
Beat all the cupcake ingredients in a large bowl for five minutes until well blended and creamy. Stick a finger in there and taste it, then worry about Salmonella.
Bake at 350 until cupcakes are cooked through, about20 minutes. Tops should be browned and spring back when lightly touched.
Cool in pan for a minute or two then turn out onto a rack to finish cooling.
While they cool, make frosting.
Beat all frosting ingredients in a large bowl until well mixed, creamy and the grittiness of the powdered sugar is gone. This will take about 8 minutes or so. Add the powdered sugar slowly. If too thin, add a bit more sugar. If too thick, add more egggnog.