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:
116.5-ounce package yellow cake mix
¾cupsour cream or Skinny Swap with nonfat Greek yogurt
1cupmilkor Skinny Swap with water
3eggs or Skinny Swap with egg whites
2teaspoonsground nutmeg
Topping:
18-ounce container whipped topping, thawed
1tablespoonrum extract
1teaspoonground 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 suggestionsSmartPoints: 6