Cranberry Eggnog Cupcakes


It’s Christmas time!! My favorite time of year for many reasons, one of them is baking. Cookies, cupcakes, breads, cakes, you name it and I will probably be baking it! This post is a new baking item I tried out, and it turned out wonderfully! I found this recipe on pinterest and it did not disappoint! Super easy to make and can be festive too!! I bought these cute little santa cupcake liners at Target and I decided to add some sprinkled cranberry bits on top to give the icing some color and tartness. I highly recommend you do the same!

1. Preheat your oven to 350°.

2. Sift your cake mix and nutmeg into a medium sized bowl set aside.

3. Combine all of your wet ingredients (eggs, oil, eggnog, vanilla extract, sour cream) and mix until eggs are beaten and ingredients are combined.

4. Take your dry ingredients and slowly add to the mixer in batches. Mix until just combined.

5. Fold in the cranberries, do not mix them until just combined, then fill the cupcake liners with 3/4 of cupcake mix and bake for 17-22 minutes or until a toothpick or knife in the center comes out clean.

6. Frosting: beat butter for 2 minutes. Add cider mix, nutmeg, and eggnog. Slowly add powdered sugar in batches until you reach desired consistency of your frosting. You may add more cider or nutmeg if needed.

7. Once the cupcakes are cooled, pipe your frosting onto the cupcakes. Sprinkle with the cranberry bits and some pearl sprinkles, or anything you may want to use to decorate with!



1 box white cake mix
1 tsp. nutmeg
3 eggs
1/3 C. oil
1 C. eggnog
1/2 C. plain yogurt or sour cream
1 tsp, vanilla extract
2 C. fresh cranberries, chopped
1 C. butter, softened
1/2 tsp. spiced apple cider mix, optional
1 tsp. nutmeg
3 Tbsp. eggnog
3-4 C. powdered sugar


Chocolate Crinkle Cookies

I acquired this recipe from my future mother in-law, it’s a family recipe that has been around for a long time and believe me when I say, these cookies are ahh-mazing! They are super simple to make and take only 10 minutes to bake! My sister and I also baked these for Christmas. The other great thing about this dough is that if you have extra, you can freeze or refrigerate and use for another time.

Hint: you want to keep the dough cold throughout the process to prevent sticking of the dough on your hands when you roll it. When you are not using the dough, stick it in the fridge until needed again.

To start, preheat your oven to 350º. Mix all of your dry ingredients and set aside.  Mix oil, melted chocolate and white sugar, then slowly blend in the eggs 1 at a time.  Add vanilla.  Stir in dry ingredients little bits at a time, you will usually want to add the dry ingredients up to 3 times before it’s gone.  Chill the dough for several hours covered.  Roll about a teaspoon amount into a ball, you want to try and keep them around the same size. Next take a bowl and fill with confectioner’s sugar then roll the dough ball in the powdered sugar to coat fully. Place on a baking sheet and bake in the oven for about 10 minutes.

A good tip is to start rolling and preparing the next batch while the current one is baking.

What you’ll need:

½ C vegetable oil

4- 1 oz squares unsweetened chocolate, melted (I recommend Baker’s brand)

2 C white sugar

4 eggs

2 tsp vanilla  (tsp is a teaspoon, not sure if you knew that)

2 C flour

2 tsp baking powder

½ tsp salt


Peppermint Kiss Mini Brownies

Every year my sister and I get together and bake all day for Christmas. We haven’t been able to these past few years so needless to say this year was a little crazy. We didn’t really plan our time very well, so what we intended to make was pretty much cut in half. Regardless, our baked goodies turned out nicely and made it to the family Christmas that night successfully.

These mini brownies are super easy to make and taste great! If you love peppermint and chocolate, you will eat these until the sun comes up 🙂 I found this recipe on a favorite blog picky-palate. You could mix this up by making your own brownie mix, but the store bought mix saved on time and still tasted great!

Preheat your oven to 350º. Prepare your brownie mix as directed on the box. Drop the mix onto a mini cheesecake or muffin pan that has been sprayed with PAM generously. You want to fill it about 3/4 full. Place the peppermint Hershey kisses in the middle without hitting the bottom of the pan. Bake for 20-25 minutes, or until cooked through. Let cool completely.

Melt chocolate chips in double boiler (Take a saucepan and fill with some water, boil the water and then place a glass bowl that fits nicely on top of the saucepan, then place chocolate chips in bowl) Once melted, add half & half. Mix thoroughly until completely melted. Spread or dip the melted chocolate on top of the brownies. Sprinkle the crushed candy canes on top. Enjoy & Happy Holidays!

What you’ll need:

1 brownie mix 9×13 inch size

18 Candy Cane Hershey Kisses

1/2 Cup chocolate chips

2 Tablespoons heavy cream

3 original candy canes, crushed