1 box of Duncan Hines White Cake Mix
3 Large Eggs
1 cup Land o Lakes Traditional Eggnog
1/3 cup Milk
2 Teaspoon Nutmeg
1 1/2 Teaspoon Cinnamon
2 Tablespoons Veg oil
24 cupcake liners
-Preheat oven to 350 degrees. Place 24 liners in your cupcakes pans.
-Mix the eggs until they foam on high, add the milk and eggnog then the oil on medium. Once those are combined, on low mix in the cake mix.
-Next the nutmeg and cinnamon. You need to taste this one because it depends on the amount of seasonings in your eggnong. I need the amount above inorder to taste the flavors. Also, this becomes a dense batter similar to a pound cake batter.
-Portion out with a large ice cream scoop. Bake for 20 mins or until the toothpick comes out clean.
Eggnog Rum Buttercream
1 stick of butter
1 stick of Crisco shortening
1 Tablespoon Eggnog
1 Teaspoon Rum Extract
1 lb of Powdered Sugar
-Mix until smooth. You may need to adjust the powdered sugar and eggnog until you get your desired consistency.