Preheat oven to 350 degrees.

Lightly spray your mini bundt cakes pan with non-stick cooking spray.

In a bowl add butter and sugar and mix together until creamy. Add the eggs, one at a time and mix in between each one. Add vanilla and mix well.

In a separate bowl, combine flour, salt, baking powder, nutmeg and cinnamon. 

Add ½ of the flour mix and ½ of the eggnog to the butter and sugar mix from the first bowl and combine together with hand mixer. Add the remaining flour mix and eggnog  and mix with hand mixer again to fully combined.

Pour into bundt cake pan and bake for 20 minutes or or until a toothpick comes clean when inserted in the center.

While the mini bundt cakes are cooking prepare your eggnog icing by mixing all the icing ingredients together in a bowl until thoroughly combined.

Allow cakes to cool for about 5-10 minutes in pan. Lay a piece of parchment paper down on the counter and place a cooling rack over top of the parchment paper. Flip the bundt cake pan over and carefully release the cakes. 

Arrange them facing up on the cooling rack and drizzle the eggnog sugar glaze over top  of them. Enjoy!