Preheat the oven to 350 degrees. Line a cupcake pan with 12 liners and set aside.
In a medium sized bowl sift together cake flour, baking powder, baking soda, salt, nutmeg and cinnamon.
Add softened butter and granulated sugar to a large bowl. Cream together with an electiric mixer until light and fluffy, 1-2 minutes.
Then add in egg whites and vanilla and mix until pale in color and smooth, 1-2 minutes.
Add the dry ingredients and the eggnog a little at a time to the butter/sugar/egg mixture. Mix until all is combined together.
Divide the batter between the 12 liners. Each should be about ⅔ way full.
Bake the cupcakes for 15-17 minutes, or until a toothpick comes out clean from the centers. Let the cupcakes cool in the pan for five minute, then transfer them to a cooling rack to completely cool.