Eggnog Bourbon Caramel Mini Cupcakes + Recipe

Kristin over at Little Devil Cupcakery in Ohio shared her favorite holiday cupcakes with us!  Eggnog + Bourbon + Caramel goodness all wrapped up in a mini cupcake!

If you can't make it to Ohio and Kristin's shop... she's shared the recipe with us so you can make them at home! ENJOY!

To learn more about the Little Devil Cupcakery, visit them on Facebook or their Website!

Eggnog Bourbon Caramel Cupcakes 
Makes 24 standard cupcakes 

1 ½ C granulated sugar
½ C butter, room temp
3 eggs, room temp
1 tsp vanilla
¾ C eggnog
¼ C bourbon
2 ¼ C flour
1 tsp baking powder
 1 tsp baking soda
1 tsp cinnamon
¼ tsp nutmeg

Preheat your oven to 350 F. Cream together sugar and butter until light and fluffy. Beat in eggs, blending well after each. Mix together the eggnog, bourbon, and vanilla and set aside. In a bowl, mix together flour, baking powder, baking soda, cinnamon, and nutmeg. Alternate adding dry and wet ingredients into egg mixture mixing until combined. Scoop into lined cupcake tins about 2/3 full and bake 20-22 minutes. After cooling in pans for about 5 minutes, I brush the tops of the cupcakes with a bit of bourbon. This is optional!

Bourbon Caramel Cream Cheese Frosting 
2 T brown sugar
2 T whipping cream
1 T butter
pinch salt
2 T bourbon
1 ½ packages cream cheese, room temp
½ C butter, room temp
4 C confectioner’s sugar

Heat brown sugar, cream, butter, and salt over medium high heat whisking until sugar is dissolved. Cook for another minute. Pour in bourbon and stir to combine. Take off heat and let cool. In the bowl of an electric mixer, beat cream cheese and butter until soft. Add the confectioner’s sugar ¼ cups at a time, beating to combine after each addition. Add three tablespoons of the cooled bourbon caramel (you might have some left over) and beat to combine. Frost your cupcakes and used any leftover caramel to drizzle tops!