Holiday Eggnog Cupcakes
1 cup purchased prepared eggnog
1 to 2 containers
HEAT oven to 350°F. Line 24 muffin cup with paper baking cups. Beat cake mix, eggnog, oil and eggs in large bowl with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Divide evenly into prepare muffin cups.
BAKE 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan to wire rack to cool completely.
FROST cupcakes as desired. Sprinkle immediately with candy bits from frosting.
Serving Size (1 of 24 cupcakes), Calories 230 (Calories from Fat 100), Total Fat 11g (Saturated Fat 3g, Trans Fat 1g), Cholesterol 35mg, Sodium 200mg, Total Carbohydrate 31g (Dietary Fiber g, Sugars 23g), Protein 2g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.