pound cake

• 1 1/2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1 cup sugar
• 3 eggs
• 3 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 3 1/2 cups  flour
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 1 cup eggnog

Eggnog Icing Ingredients

• 1 cup salted butter {softened}
• 1 8oz softened cream cheese
• 1/3 cup eggnog
• 1 tbs vanilla
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 pkg {7 cups} powdered sugar

1. Line 24 muffin cups with liners and preheat oven to 350 degrees.
2. In the bowl of a mixer, cream butter and sugars together, beating until fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition.
3. Add vanilla, cinnamon, allspice, cloves, and nutmeg.
4. Sift together flour, baking soda, and salt; add flour mixture to egg mixture alternating the eggnog, and beginning and ending with the flour.
5. Pour into prepared muffin tins and bake for 15 minutes or until golden and inserted toothpick comes out clean. Allow to cool on wire rack.
6. Meanwhile prepare the icing! Place all icing ingredients in large mixing bowl, beat(starting on slow speed and working your way up to med-high speed) until fluffy(about 4-5 minutes!)
7. Spread about 1tbs caramel on top of cooled cupcakes. Then pipe on icing, sprinkled with a bit of nutmeg & caramel, and finish with a delightful caramel drizzle!
8. Enjoy!!