Eggnog Cupcakes

I found this recipe this past holiday season, and I'm glad I did. They sure are delicious, and you can decorate them as you like.

Ingredients for cupcakes:

1 yellow cake mix
1/3 cup oil
1 & 1/3 cup eggnog
3 eggs
1/2 tsp grated nutmeg

Directions for cupcakes:

1. Combine all ingredients in a large mixing bowl. Mix on high with mixer for 2 minutes.
2. Pour into cupcake tins lined with papers. Bake at 350 degrees for 14-18 minutes, until done.
Let cool completely, then frost, and decorate or dust with nutmeg for garnish.

Ingredients for frosting:

3 cups confectioners sugar
1/4 cup butter, softened
1/3 cp eggnog

Directions for frosting:

1. Beat powdered sugar and butter in mixing bowl until well blended. Gradually beat in eggnog
until smooth.

Pumpkin Cream Cupcakes

Great dessert for this time of year....anytime really, because who doesn't like cupcakes.

Ingredients:

1 pkg (2 layer size) spice cake mix
1 pkg (3-4 oz) vanilla instant pudding
1 cp canned pumpkin
1 pkg (8 oz) cream cheese-softened
1/4 cp sugar
1 egg

Directions:

1. Preheat oven to 350 degrees and line 24 muffin cups with paper liners.
2. Prepare cake batter as directed on package. Add dry pudding mix and pumpkin, mixing well.
3. Spoon into muffin cups.
4. Beat cream cheese with mixer until creamy. Blend in sugar and egg, spoon over batter. Swirl gently with small spoon.
5. Bake for 18 to 21 minutes (toothpick test). Cool 5 minutes, then remove to wire racks to cool completely.

***can stir 1/4 tsp ground nutmeg into 1 & 1/2 cup thawed cool whip - then dolop on top of cupcakes.

***makes 24

Lemonade Cupcakes

I found this recipe in some magazine and was really intrigued to try it. Boy am I glad I did, because they are so tasty and tangy. They would be great for a Sunday brunch or after dinner with a coup of coffee. Try them!

Ingredients:

1 can (6 ounce) frozen lemonade concentrate...thawed
1 pkg (18.25 ounce) white cake mix
1 container (8 ounce) sour cream
1 pkg (3 ounce) package cream cheese...softened
3 large eggs
1 can (12 ounce) cream cheese frosting

Directions:

1. Preheat oven to 350 degrees..prepare muffin tins with paper liners...enough for 30.
2. Remove 2 tablespoons lemonade from the can (same the rest to use for another use)
3. Combine the 2 tbl lemonade, cake mix, sour cream, cream cheese, and the eggs in a mixing bowl, and beat at high speed for 3 minutes...make sure to scape down sides.
4. Spoon batter into prepares muffin tins, filling each 3/4 full.
5. Bake for 22 minutes or until a wooden pick inserted comes out clean.
6. Cool in pans on a wire rack for 5 minutes...then remove from pans to cool completely on wire rack.
7. Spread evenly with frosting. Decorate or garnish as desired.

Caramel Apple Cupcakes

These are great anytime and a fun substitute for caramel candy apples.

Ingredients:

1 box (18.5 ounce) golden butter cake mix
2/3 cup unsweeted applesauce
2 tsp ground cinnamon
24 individually wrapped caramels (unwrapped)

Directions:

1. Preheat oven to 350 degrees and line 24 muffin cups with paper or foil liners.
2. Prepare cake mix according to box directions, substituting the applesauce for the water and beating in the cinnamon.
3. Spoon into the lined cups and gently press a caramal on top of each cup (the caramel will sink to the bottom while baking).
4. Bake 20 minutes or until wooden toothpick inserted in center of cupcakes comes out clean.
5. Cool in pan on a wire rack for 5 minutes before removing to cool completely.

***makes 24