BEST EVER Eggnog Cupcakes (Regular Or Spiked)

A super moist and light Eggnog
Cupcake with Eggnog Frosting.

Cake Ingredients:
1 2/3 cups all purpose flour
1 cup sugar
1 1/4 teaspoons baking powder
3/4 cup salted butter, softened at room temperature
3 eggs
1/2 teaspoon vanilla
1/2 teaspoon nutmeg
1 cup eggnog (plain or spiked)

Frosting Ingredients:
1/2 cup butter, at room temperature
1/2 cup butter or plain shortening
4 cups powdered sugar
4 tablespoons eggnog (plain or spiked)
1/4 teaspoon rum extract (if plain eggnog is used)
1 teaspoon nutmeg
gold sugar sprinkles (optional)

Method:
Preheat oven to 350*.  Line a muffin pan with cupcake liners.
In a large bowl, stir together the flour, sugar and baking powder. 
Add the butter, eggs, vanilla, nutmeg and eggnog. Mix on low speed, just until blended, being careful not to overmix. Fill 12 to 14 cupcake liners a little more than half full. Bake for 15 to 20 minutes, or until a toothpick inserted in the center of a cake comes out clean.
Cool in pan for 10 minutes. Remove and finish cooling on a rack.

While the cakes finish cooling, prepare the frosting. Beat the butter and shortening together until blended. Beat in 2 cups of the powdered sugar, mixing until smooth. Add the eggnog, extract and nutmeg. Mix to blend. Beat in the remaining powdered sugar. If the frosting is too thick, mix in 1 to 3 more teaspoons of eggnog. Pipe the frosting on top of the cakes. If desired, dust the tops of the frosted cakes with gold sugar sprinkles. Makes 12 to 14 cupcakes. Store in an airtight container, in the refrigerator. Serve at room temperature.

Note: I made these for a friend's birthday and everyone loved them!