Eggnog Cupcakes

When it comes to eggnog, usually the first image that pops into my head is a scene from the movie “Christmas Vacation.”  Uncle Eddie takes the little moose head glass and gets himself a refill of the eggnog in the living room and slurps loudly, while he’s babbling away to a very uninterested Clark Griswold.  That’s definitely one of my favorite Christmas movies.  Tis the season to laugh yourself silly.

Although it’s literally been YEARS since I’ve had eggnog, the taste is so familiar that it’s hard to forget.  When I went to the store to get the ingredients for this, I picked up the Southern Comfort brand of non-alcoholic eggnog.  I’m no fun…I know.  BUT, the good thing is that you can always add liquor later.  Yes.  Anyway, while I was combining all of the ingredients, I poured myself a small glass, just for old time’s sake.  I kept smelling it, and realized that it really doesn’t have a scent…but oh, the taste was still there.  Yummy.

Eggnog Cupcakes Recipe:

1 box Duncan Hines white cake mix

1 small box instant vanilla pudding mix

8 oz. sour cream

4 eggs

1/2 cup oil

1 cup eggnog

1 teaspoon cinnamon

1/2 teaspoon nutmeg

2 tablespoons rum

Combine all ingredients in bowl and beat at medium speed with electric mixer for 2-4 minutes.  Using ice cream scoop, evenly distribute batter into lined cupcake pan, bake at 350 degrees for 22-24 minutes, or until tops are lightly browned.  Cool completely on cooling rack, top with icing.

Eggnog Icing Recipe:

1 stick butter, softened

1 cup shortening

2 lbs. powdered sugar

1/4 cup eggnog

1/4 cup water

1/2 teaspoon cinnamon

Combine butter and shortening, beat with electric mixer at medium speed for 3-4 minutes.  Add remaining ingredients, continue beating for 5 minutes.  Spoon icing into cake decorating bag, and using tip number 21 or 22, pipe on top of cupcakes.  Sprinkle with cinnamon for garnish.