Yuletide Eggnog Cupcakes

• 4 large eggs,
• 2/3 cup butter, softened
• 1-1/2 cups sugar, divided
• 2-1/3 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup eggnog
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup butter, softened
• 3-3/4 cups confectioners' sugar
• 2 tablespoons eggnog
• Freshly grated or additional ground nutmeg

1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350u0b0. Line 24 muffin cups with paper liners.
2. In a large bowl, cream butter and 1-1/4 cups sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. In another bowl, whisk flour, baking powder, nutmeg and salt; add to creamed mixture alternately with eggnog, beating well after each addition.
3. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into batter.
4. Fill prepared muffin cups three-fourths full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
5. For frosting, in a large bowl, beat cream cheese and butter until blended. Gradually beat in confectioners' sugar and eggnog until smooth. Frost cupcakes. Sprinkle with nutmeg. Refrigerate leftovers.

eggs, butter, sugar, flour, baking powder, ground nutmeg, salt, eggnog, cream cheese, butter, sugar, eggnog, freshly grated

Taken from www.tasteofhome.com/recipes/yuletide-eggnog-cupcakes/ (may not work)