The warm flavors of pumpkin and eggnog mingle gorgeously in these simple but elegant little cupcakes. Serve them as a dessert in fall or winter, or instead of (or alongside!) the Christmas or Thanksgiving pies at your gatherings. Their size also makes them super-portable, so they’re easy to share with neighbors, at the office, or for a potluck.
Courses Desserts
1 box (about 17 ounces) yellow cake mix1 tablespoon pumpkin pie spice or cinnamon1 can (15 ounces) pure pumpkin puree3 eggs1/2 cup vegetable oil1/3 cup Shamrock Farms eggnog2 teaspoons vanilla extract
For the frosting
1/2 cup butter, softened8 ounces cream cheese1/2 teaspoon cinnamon1/2 teaspoon nutmeg3-4 cups powdered sugar2-4 tablespoons eggnogSprinkles, brown sugar or graham cracker crumbs
For the frosting: Beat butter and cream cheese until smooth. Add cinnamon and nutmeg and beat again. Add powdered sugar 1/2 cup at a time until frosting is stiff. Add eggnog, 1 tablespoon at a time, until you reach your desired consistency. Pipe frosting onto cooled cupcakes and top with sprinkles. From Shamrock Farms and the blog “Your Cup of Cake”
