What To Do With Leftover Eggnog!

Make these cupcakes of course. I was browsing cupcake recipes the other day, and found one for cinnamon cupcakes. I modified it a little, added some stuff, omitted some stuff, but most importantly added the last 1/2 cup of eggnog. They turned out yummy. So if you are looking to
1.Make some super fattening treats
2.Carry on with your holiday baking
3.Empty out that last 1/2 cup of Eggnog.
Then these are the treats for you!

Cinnamon Eggnog Cupcakes
Ingredients:
For the cake:
1 cup all-purpose flour
¾ tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. salt
½ cup eggnog
4 tbsp. unsalted butter, at room temperature
2 large eggs
¾ cup plus 2 tbsp. sugar
For the frosting:
½ cup unsalted butter, at room temperature
8 oz. cream cheese, at room temperature
2-3 cups powdered sugar, sifted
1 tsp. vanilla extract
2 tsp. ground cinnamon
Directions:
Preheat the oven to 350° F. Line a 12-cup cupcake pan with paper liners. Sift the flour, baking powder, cinnamon and salt in a small bowl. Stir eggnog and butter in a small saucepan over low heat just until butter melts; set aside.
In the bowl of a stand mixer, beat eggs and sugar until thick enough for the batter to fall in a heavy ribbon when the beater is lifted, about 5 minutes. Add the flour mixture; beat just until blended. Beat in the eggnog-butter mixture just until blended. Bake until a tester inserted in the center comes out clean, about 16-18 minutes. Allow to cool in pan for 5-10 minutes, then transfer to a wire rack and allow to cool completely.
To make the frosting, cream the butter and the cream cheese in the bowl of a stand mixer until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing. Add the vanilla extract and cinnamon and mix until incorporated. Slowly add the powdered sugar, and keep adding until you reach the desired consistency and sweetness. Frost cooled cupcakes.