Easy Eggnog Cupcakes

Seeing eggnog at the grocery store means the holiday season is here! An easy favorite dessert I like to make for my friends and family are these Easy Eggnog Cupcakes using a cake mix.  These almost homemade cupcakes begin with a boxed cake mix and sour cream or Skinny Swap with nonfat Greek yogurt. Next, I add milk, eggs, and nutmeg. The batter is as easy as that! Bake until a toothpick comes out clean and cool before frosting with an excellent cool whip topping! These Easy Eggnog Cupcakes will make your holiday party sparkle!

Recipes Similar to Easy Eggnog Cupcakes:

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Can I make these Easy Eggnog Cupcakes Lighter in Calories and Fat?

I enjoy using store-bought cake mix because I can add my ingredients to lighten up the batter. Instead of oil or fat, you can substitute with nonfat Greek yogurt in these cupcakes. I also separate my eggs and only use the egg whites if I want to cut down on fat and calories. I use water to thin out the batter in place of the milk. Keep in mind that any changes to the recipe will change the nutritional counts at the end of the recipe.

Healthy desserts are attainable, even during the holidays! Want more light and easy homemade desserts? Try my Candy Cane Christmas Cake Pops!

Ingredients in Lightened-Up Eggnog Cupcakes

• yellow cake mix
• sour cream or Skinny Swap with fat-free Greek yogurt
• milk or skinny swap with water
• eggs or skinny swap with egg whites
• ground nutmeg
• baking spray
• Cool Whip topping
• rum extract
• nutmeg, for sprinkling on top

How to Make Lightened-Up Eggnog Cupcakes

Preheat oven to 350°. Lightly spray two cupcake baking pans with non-stick spray or use paper liners.

Combine all the cake ingredients in a large mixing bowl and beat until combined.

Pour into cupcake tins and bake for about 15-20 minutes, or until a toothpick inserted comes out clean. Allow cooling
before frosting.
For the frosting: Combine the rum extract with Cool Whip Light. Frost (about a tablespoon each) and sprinkle with nutmeg.
Store in the refrigerator until served.

Recipe

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Easy Eggnog Cupcakes

Created by: Brooke Farmer

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Print Recipe

Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

24 cupcakes

If you love eggnog cupcakes but want something fast and easy, try this recipe using a boxed cake mix. I have also provided Skinny Swaps to make this recipe lighter in calories and fat.

Ingredients

 

• Cupcakes:
• 1 16.5-ounce package yellow cake mix
• ¾ cup sour cream or Skinny Swap with nonfat Greek yogurt
• 1 cup milk or Skinny Swap with water
• 3 eggs or Skinny Swap with egg whites
• 2 teaspoons ground nutmeg
• Topping:
• 1 8-ounce container whipped topping, thawed
• 1 tablespoon rum extract
• 1 teaspoon ground nutmeg

Instructions

• Preheat the oven to 350°F, and line two 12-count muffin tins with paper liners
• In a stand mixer (or in a large mixing bowl with an electric mixer) beat all of the cupcake ingredients until smooth
• Pour the batter into the prepared muffin tins and bake for 15-20 minutes, or until done
• While the cupcakes are baking, prepare the topping: In a large mixing bowl stir together the whipped topping and rum extract
• When the cupcakes have completely cooled, spread the topping on each and sprinkle the ground nutmeg on each to garnish

Notes

Nutrition Info was calculated using Skinny Swaps and lighter ingredient suggestions

SmartPoints: 6

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