Ingredients
The following ingredients have 4 Servings
- 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)
- 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
Instruction
- 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.