1 (15.25 oz.) pkg. French vanilla cake mix

3 eggs

½ cup oil

1 ½ tsp. Rum extract

½ tsp. Ground nutmeg

1 (3.4 oz.) pkg. Instant vanilla pudding mix

1 cup milk

1 cup butter, at room temp; cut into pieces

Red M&M’s and leaf-shaped spearmint gumdrops

Heat oven to 350 degrees.  Line 18 muffin cups with cupcake liners.  On low speed, beat cake mix with 1 cup water, eggs, oil, extract and nutmeg until blended, 30 sec.; on medium speed, beat 2 minutes.  Divide among cupcake liners.  Bake until a toothpick inserted into centers comes out clean, 20-25 minutes.  Cool for 10 minutes.  Transfer from pans to racks.  On low speed, beat pudding mix with milk until blended and smooth; let stand until thickened, about 5 minutes.  On medium speed, gradually beat in butter until smooth.  Dividing evenly, spread over cupcakes.  Garnish with M&M’s and gumdrops.