Eggnog Latte Cupcakes

1 vanilla cake mix  (I used french vanilla)

3 eggs (used egg beaters)
1 c. eggnog  (used light eggnog)
1/3 c. oil  (used no added sugar applesauce)
1/4 c. sour cream  (used fat free)
1 tsp. rum extract
1/2 tsp. nutmeg

Preheat oven to 350*. Line pan with cupcake liners. Beat all ingredients on low for 1 minute and then on medium for 2 minutes. Fill liners 2/3 of the way full. Bake 22 minutes. Cool on a wire rack completely before frosting with coffee buttercream. Dust with nutmeg. Keep refrigerated.

 

Coffee Cream Butter Cream

(I have a ton of store bought frostings so I took a cream cheese one, dissolved a teaspoon of espresso powder in a tablespoon of hot water and added to frosting with the rum extract. It turned out just fine)

1/2 c. butter, softened 

1/4 c. shortening
2 oz. cream cheese, softened
1 Tbsp. hot water
2 Tbsp. instant coffee
1/2 tsp. rum extract
pinch of salt
4 c. powdered sugar
1 Tbsp. heavy whipping cream

Dissolve coffee in hot water and set aside. Beat butter, shortening and cream cheese until fluffy. Add coffee water, extract, and salt. Beat in sugar slowly. After all the sugar has been mixed in, beat in whipping cream to thin it slightly. Keep refrigerated.