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Ingredients

1 (16 ounce) package pound cake mix 1 ¼ cups eggnog 2 large eggs ½ teaspoon freshly grated nutmeg ½ teaspoon vanilla extract ½ cup softened butter 1 (3 ounce) package cream cheese, softened 1 (16 ounce) package confectioners' sugar ¼ cup eggnog ½ teaspoon vanilla extract ½ teaspoon freshly grated nutmeg

Nutrition Info

239.5 calories carbohydrate: 33.5 g cholesterol: 49.6 mg fat: 11 g fiber: : - protein: 2.6 g saturatedFat: 5.3 g servingSize: - sodium: 123.9 mg sugar: 28.1 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
Beat cake mix, 1 1/4 cups eggnog, eggs, 1/2 teaspoon nutmeg, and 1/2 teaspoon vanilla extract in a bowl using an electric mixer on low until batter is blended. Increase speed to medium and beat for 2 more minutes. Spoon batter into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 18 to 20 minutes. Transfer cupcakes to a wire rack to cool completely.
Beat butter and cream cheese together in a bowl using an electric mixer until smooth and creamy. Gradually beat confectioners' sugar, alternating with small amounts of 1/4 cup eggnog and ending with confectioners' sugar, into butter mixture using an electric mixer on low speed until icing is smooth and fluffy. Beat 1/2 teaspoon vanilla extract and 1/2 teaspoon nutmeg into icing until incorporated, spread over cooled cupcakes.

24 servings

These are a great way to use up leftover eggnog and a simple holiday treat.