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1. Preheat the oven to 350 F. Get out two 12 count cupcake pans and line 18 of the wells with paper liners. In a bowl, whisk together the flour, baking powder, salt, nutmeg and cinnamon for the dry ingredients. In another bowl, stir together the eggnog, white vinegar and bourbon for the wet ingredients.
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2. Set up a stand mixer with the paddle attachment, and combine the butter and sugar in its bowl. Beat them together thoroughly until it is a light and fluffy mixture. Add the eggs and let them get completely beaten in. Slowly pour in 1/3 of the dry ingredients, followed by half of the wet ingredients. Repeat with the next third of the dry ingredients and the last of the wet ingredients. Finish with the last of the dry ingredients and let it all incorporate into a smooth, glorious batter.
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3. Fill each lined cupcake well about 3/4 of the way full, using a heaping 1/4 cup measure as a guide. Get the cupcakes in the oven to bake for 20-25 minutes, until golden on the outside and a toothpick inserted in the center comes out clean. Remove from oven. Let them cool for a few minutes in the pan, then carefully remove them to a rack to finish cooling.
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4. While the cupcakes are baking and cooling, prepare the easy frosting! Wash the mixing bowl and paddle attachment and dry them since you'll need them. Combine the butter and cream cheese in the bowl and beat them together thoroughly. Then add the eggnog, bourbon and nutmeg. Slowly add the powdered sugar until you have a luscious, smooth frosting.
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5. Frost the cooled cupcakes using either an offset spatula or piping bag if you really want to get fancy. Sprinkle some red crystallized sugar on each one, then top each of them with an ugly sweater decoration. Enjoy the tacky goodness!
