Holiday Spiced Cupcakes with Eggnog Icing
Simple ingredients CAN make a decadent holiday desert. Especially with the help of a clean cake mix!
Ingredients
- 1 box vanilla cake mix
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/4 cup melted and cooled butter
- 2 eggs
- 1 tablespoon vanilla extract
- 2/3 cup milk or milk alternative
Eggnog Buttercream
- 1/2 cup unsalted butter, cold
- 1 cup icing sugar
- 1 teaspoon vanilla extract
- 1 teaspoon eggnog
- 1/2 teaspoon grated nutmeg
How to Make It
Preheat over to 325F and line a muffin tin with 12 large muffin cups.
Mix together melted, cooled butter and eggs. Add the Classic Vanilla Cake mix, spices, along with the vanilla and the milk, whisking until smooth. Scoop batter into prepared muffin/cake tin and bake according to recipe instructions. Cool completely and then decorate with eggnog buttercream.
Eggnog Buttercream
Using a stand mixer, add butter into the bowl with the paddle attachment and turn onto speed setting 1 for approximately 2 minutes. You will need to scrape down the sides of the bowl with a spatula to ensure the butter will be evenly incorporated.
Sift the icing sugar in a separate bowl, then add to the butter and turn mixer onto speed 1. Pour in vanilla, eggnog and nutmeg while mixer is running.
Once all ingredients have been added scrape down bowl with a spatula and turn the mixer onto speed 2 and beat until the icing is light and fluffy. (approx. 3 mins).
Using a piping bag with a star tip or an offset spatula decorate baked goods.
