Mini Toasted Pecan Cupcakes with Eggnog Frosting

Sweeten the evening with our bite-sized cakes and smooth ’n creamy Red Velvet Martinis!

CUPCAKES 1 pkg. (15.25 oz.) yellow cake mix 1 pkg. (3.4 oz.) instant vanilla pudding mix 3/4 cup eggnog 3/4 cup butter, at room temperature 4 eggs 1/2 cup pecans, toasted, finely chopped 1/2 cup light rum FROSTING* 1 1/2 cups confectioners’ sugar 3/4 cup butter, at room temperature 1 tsp. vanilla extract 1/2 tsp. ground nutmeg 1-2 Tbs. eggnog Kelly green concentrated food coloring Pearlized sugar pearls sprinkles, such as Wilton Green Sixlets candies

Cupcakes: Preheat oven to 350°F. Line 60 mini muffin cups with mini cupcake liners. On low speed, beat cake mix, pudding mix, eggnog and butter until blended, 30 seconds. Add eggs; on medium, beat 4 minutes. Fold in pecans. Evenly divide among liners. Bake 15 minutes or until toothpick inserted into centers comes out clean. While still warm, with toothpick, pierce cupcakes several times; brush with rum. Cool completely on rack. Makes 60 mini cupcakes. Frosting: On low speed, beat together confectioners’ sugar, butter, vanilla and nutmeg; on medium, beat, while adding eggnog, until light and fluffy, 2-3 minutes. Transfer half of frosting to separate bowl; tint green with food coloring. Transfer each frosting to separate small disposable pastry bags. Snip 1/2" opening in tip of each bag. Place bags side by side in larger pastry bag fitted with large star tip. Pipe frosting over 12 cupcakes. Garnish with sprinkles and candies. Unfrosted cupcakes can be frozen in a covered container for up to 3 months. *Frosting recipe makes enough for 12 mini cupcakes. To frost more cupcakes, increase recipe.