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Eggnog Cupcakes (Vegan & Gluten-Free)

Eggnog. Count me in. A sip, a glass, or perhaps an entire carton. I cannot and will not say no to a frosty cup of festive eggnog. It’s only natural for me to take my deep love and appreciation of the beloved Christmas beverage and turn it into cupcakes. May I introduce to you the most scrumptious vegan and gluten-free eggnog cupcake you will ever eat!


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An eggnog cupcake sitting beside a glass of eggnog. The cupcake is frosted with a white swirl and topped with a mini snickerdoodle cookie.

Eggnog Cupcakes

Warm notes of cinnamon and nutmeg waft through the kitchen as the eggnog cupcakes bake to fluffy perfection. Creamy eggnog buttercream frosting is whipped to silky goodness before it is swirled high upon each vegan and gluten-free cupcake. And topped with a festive mini snickerdoodle, these eggnog cupcakes are the chef’s kiss to Christmas!

Vegan Eggnog

Ever since a kid, I’ve adored eggnog. Smooth, rich, creamy, and full of nutmeg goodness. Much to my misery, I had to give up eggnog when I went dairy-free and it wasn’t until a handful of years ago that I found a vegan version of eggnog. Believe me when I say I happy danced in the grocery store aisle!

There are several different types of vegan eggnog out there and I’ve tried them all. Coconut nog, almond nog, soy nog, and oat nog. The last, oat nog, is my favorite vegan eggnog alternative to date. It’s rich, creamy, full of bold nutmeg flavor, and worked spectacularly in this eggnog cupcake recipe. That said, I bet the other versions will work just as well.

A close up shot of a vegan and gluten-free eggnog cupcake with a large swirl of white frosting on top and a mini snickerdoodle cookie as decor. There is a large bite taken out of the cupcake.

Easy One-Bowl Gluten-Free Cupcakes

One-bowl recipes are some of my favorites. You cannot beat the ease and simplicity of measuring and mixing everything together in one bowl. And that’s exactly what these gluten-free cupcakes are, easy!

First, In a large mixing bowl combine the eggnog, melted butter, vanilla, and white vinegar until fully combined and smooth. Second, add in all of the dry ingredients and mix until the eggnog batter is smooth. Make sure the gluten-free flour contains xanthan gum and always double-check your ingredients to ensure they are gluten-free.

This batter will make approximately 12 cupcakes when filing your cupcake liners ¾ full. They are ready to bake at 350ºC for 15 minutes or until a toothpick inserted in the middle comes out with only a few moist crumbs.

Eggnog cucpakes sitting on a wooden cake stand. They are topped with a white frosting swirl and a mini snickerdoodle cookie for decor.

Vegan & Gluten-Free Eggnog Cupcakes

Let’s ring in some extra holiday cheer this season with these amazingly easy gluten-free and vegan eggnog cupcakes. A simple one-bowl recipe for the cupcakes baked to warm nutmeg perfection and topped with a dreamy fluffy whipped eggnog buttercream frosting. The perfect cupcake for Christmas celebrations or the eggnog-lover in your life!

An eggnog cupcake with the liner pulled off of it. It is topped with a white frosting swirl and a mini brown snickerdoodle cookie for decoration.

Christmas Baking Ideas

I don’t know about you but I love to spend the holidays in my kitchen baking up all sorts of sweet treats for family and friends. I bet you’d love these merry recipes:

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Eggnog cucpakes sitting on a wooden cake stand. They are topped with a white frosting swirl and a mini snickerdoodle cookie for decor.

Eggnog Cupcakes (Vegan & Gluten-Free)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Katie Stymiest
  • Total Time: 60 Minutes
  • Yield: 12 Cupcakes 1x
  • Diet: Vegan

Description

Eggnog lovers rejoice! The easiest and most amazing vegan and gluten-free eggnog cupcakes loaded with warm nutmeg and topped with fluffy eggnog frosting. Perfect for Christmas parties and holiday celebrations. Feel free to swap in regular dairy and gluten products if you’re not vegan or gluten-free.


Ingredients

Scale

Eggnog Cupcakes

  • 1 cup (250ml) vegan eggnog, room temperature *
  • ⅓ cup (80g) vegan butter, melted
  • 1 tablespoon vanilla extract
  • 1 tablespoon white vinegar
  • 1 ¾ cups (280g) gluten-free flour 1:1 baking blend **
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground nutmeg

Eggnog Buttercream

  • 1 cup (240g) vegan butter, room temperature
  • 3 cups (360g) icing sugar
  • 1 tablespoon vegan eggnog, room temperature
  • 1 ½ teaspoon ground nutmeg
  • ½ teaspoon fine sea salt
  • optional: mini snickerdoodle cookies

Instructions

Eggnog Cupcakes

  1. Preheat the oven to 350ºC and line a cupcake pan with 12 liners.
  2. In a large mixing bowl combine the melted butter, eggnog, vanilla extract, and vinegar. Mix until smooth.
  3. Add in all of the dry ingredients and mix just until the eggnog batter is smooth. Be careful to not over mix.
  4. Divide the batter into the cupcake liners approximately ¾ of the way full and bake for 15 minutes or until a toothpick inserted in the middle comes out with a few moist crumbs.
  5. Allow the cupcakes to cool in the pan for 10 minutes and then remove to a cooling rack to fully cool before frosting.
  6. In the bowl of a stand mixer, cream the butter on high for 5-10 minutes until light and fluffy.
  7. Add in the icing sugar, eggnog, nutmeg, and salt and mix on low until combined. Scrape down the sides of the bowl when necessary.
  8. Turn the mixer up to high and allow to beat for 5 minutes.
  9. Decorate as you please. I used a Wilton 1M piping and piped a star in the center of the cupcake and then piped a circle around the star and swirled it up two circles high. I placed a mini snickerdoodle on the buttercream tail. Enjoy!
  10. Store leftover cupcakes in an airtight container at room temperature for 3 days or in the fridge for up to 7 days.

Notes

* Earth Balance has an amazing oat nog, So Delicious has coconut nog, and Califia Farms has a great almond nog.

** I used Kinnikinnick gluten-free all-purpose flour blend 

  • Prep Time: 45 Minutes
  • Cook Time: 15 Minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 Cupcake
  • Calories: 298
  • Sugar: 43 Grams
  • Sodium: 56 Miligrams
  • Fat: 7 Grams
  • Saturated Fat: 3 Grams
  • Unsaturated Fat: 2 Grams
  • Trans Fat: 0 Grams
  • Carbohydrates: 54 Grams
  • Fiber: 2 Grams
  • Protein: 2 Grams
  • Cholesterol: 36 Miligrams

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6 Comments

  1. Oh man!! I can’t say enough good things about these. The cupcake is so moist and flavourful but not too sweet. And the frosting is heavenly and adds the perfect amount of sweet to the cupcake. Definitely make these!! You won’t regret it.






    1. This thrills me to hear. I didn’t want these to be overwhelmingly sweet so phew. Thanks for baking them up Emily and sharing.

    1. Hi Rebecca, I would check them at the 10 minute mark. If they aren’t done put them back in for another minute and check again. Mini cupcakes will bake quite fast.

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