Eggnog Cupcakes

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Eggnog cupcakes with a cream cheese buttercream frosting. Mmmm…




  • 1 pkg. yellow cake mix
  • 1 box instant vanilla pudding (4 serving size)
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • ½ cup vanilla yogurt
  • 1 cup egg nog
  • 1/3 cup water
  • 3 eggs
  • 1/3 cup oil
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • ¼ tsp. allspice
  • ¼ tsp. ground cloves
  • ¼ tsp. ginger



Heat oven to 330 degrees F. Lightly coat cupcake cups with nonstick cooking spray or use paper cupcake liners. Mix wet ingredients together in a bowl. Add dry ingredients into a separate bowl and mix together. Add dry to wet ingredients, mixing just enough to combine. Bake for 25-30 minutes, until toothpick inserted comes out clean Do not over bake! Top with cream cheese buttercream and a dusting of nutmeg.


Cream Cheese Buttercream Frosting:


  • 1 (8-ounce) package cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 1 (1-pound) box confectioners’ sugar
  • 1 tsp. vanilla


Place cream cheese and butter in the bowl of an electric mixer and beat until creamy, (about 30 seconds). With the mixer on low, slowly add sugar, scraping down the sides of the bowls often. Add vanilla and increase mixer speed to medium. Blend until frosting is fluffy, (about 1 minute).

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