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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)


  • 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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