It simply would not be the holidays without the time-honored taste of eggnog. While this old-fashioned drink is good on its own, why not add it to cake mix and savor scrumptious confections overflowing with a taste of the season.

Ingredients :


  • 1 (15.25-ounce) package yellow cake mix
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground nutmeg
  • 3 eggs
  • 1 cup regular or light eggnog
  • 6 tablespoons (3/4 stick) butter, melted
  • 1/2 teaspoon vanilla
  • 1/2 cup regular or light sour cream
  • Creamy Eggnog Frosting
  • Freshly grated nutmeg (optional)


Method :


Preheat oven to 350°. combine cake mix, flour, ground nutmeg, eggs, eggnog, butter, and vanilla. about 30 seconds. Increase speed to medium; beat 1 1/2 minutes. Add sour cream; beat until combined. Divide into muffin cups. Bake until a toothpick inserted in centers comes out clean, 15 to 20 minutes. Cool 5 minutes before removing to wire racks. Cool completely. Frost with Creamy Eggnog Frosting; sprinkle with freshly grated nutmeg, if desired. Makes 24 servings.

Prep time:
30 minutes
Cook time: 15 minutes
Cool time: 5 minutes





  • 1 cup heavy (or whipping) cream
  • 1/2 cup regular or light eggnog
  • 1/4 cup instant vanilla pudding and pie filling mix (from a 4-serving size package)
  • Dash freshly grated nutmeg
  • 1 cup regular or light frozen whipped topping, thawed


Method :


In a large bowl, combine heavy cream, eggnog, pudding mix, and nutmeg. Beat with an electric mixer until thickened. Fold in whipped topping.


Prep time: 5 minutes

Take your cupcakes from looking homemade to pro-made by using a zip-top bag to frost cupcakes. Simply place a few large spoonfuls of frosting in a large zip-top bag, press frosting into a corner, and snip about 1/4-inch from the corner. Swirl frosting over cupcakes. Repeat with the remaining frosting.

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