Eggnog Carrot Cupcakes
Don’t they look amazing?
Eggnog Carrot Cupcakes
Ingredients
Carrot Cupcakes:
1 box yellow cake mix
3 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
3 eggs
1/3 C. oil
3/4 C. eggnog (or milk)
1/2 C. sour cream
1 tsp. vanilla extract
1/2 C. crushed pineapple, drained
2 3/4 C. grated carrots (I used about 5 small carrots)
Eggnog Frosting:
1/2 C. butter, softened
8 oz. cream cheese, or additional 1/2 C. soft butter
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla extract
3-4 C. powdered sugar
2-5 Tbsp. eggnog
Directions
1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. In a large bowl, combine cake mix (I sifted it first to remove any lumps), cinnamon, ginger, nutmeg, eggs, oil, eggnog, sour cream, vanilla extract and crushed pineapple.
3. Stir in grated carrots.
4. Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.
5. Let cool.
6. Eggnog Frosting: Beat butter and cream cheese together. Add cinnamon, nutmeg and vanilla extract. Add powdered sugar 1/2 cup at a time until frosting becomes stiff. Then add eggnog a little at a time until you reach your desired consistency.
7. Pipe onto cooled cupcakes and sprinkle with nutmeg or cinnamon for decoration.
Random Christmas Gif
The Cookin Mama 