If you love eggnog, these fluffy gluten free eggnog cupcakes will make your day. Feel free to use regular or dairy-free eggnog in this recipe! Sweet, spicy flavors and creamy frosting make this a popular holiday dessert!

Two rows of frosted gluten free eggnog cupcakes.

I am excited to share my homemade fluffy, light gluten free eggnog cupcakes. Nobody will know these cupcakes are gluten free! If you love eggnog as much as we do over the holidays, check out these Gluten Free Eggnog Recipes!

Why Make These Cupcakes:

  1. These gluten free eggnog cupcakes are so light and fluffy. One bite and you will be hooked.
  2. They are loaded with Christmas holiday eggnog flavors and look beautiful on a dessert table.
  3. You can use the eggnog cake batter to make cupcakes, a sheet cake, or a decorative layer cake.

For the best cupcake recipes, check out my Gluten Free Cupcakes resource guide!!

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Ingredient Notes:

Photos of the eggnog cupcakes ingredients.
  • Gluten Free Flour Blend – I have used both King Arthur Measure for Measure and Bob’s Red Mill 1 to 1 GF Blend in this recipe. That doesn’t mean others will not work; I have not tested other flours.
  • Cane Sugar and Powdered Sugar (for the frosting.)
  • Almond Flour – Be sure to use almond flour and not almond meal. See the Substitutions section below if you are nut-free to see how to adapt the recipe.
  • Xanthan Gum or Guar Gum – if your gluten free blend doesn’t contain one of these, you will need to add it. See the Substitutions below for a gum-free option.
  • Ground spices (cinnamon and nutmeg.)
  • Butter – Use unsalted butter. See the Substitutions for a dairy-free alternative.
  • Eggs – Use large-size eggs.
  • Vanilla Extract – Use pure vanilla extract if you can. Imitation vanilla should be okay in this recipe.
  • Eggnog – You can use regular or dairy-free eggnog to make this gluten-free eggnog cupcake recipe.

Substitutions:

  • To make this recipe gum-free, use my DIY Gluten Free Flour Blend. It uses psyllium husk instead of xanthan or guar gum.
  • To make this recipe nut-free, omit the almond flour and add 1/4 cup of the gluten-free flour blend.
  • To make this recipe dairy-free, use plant-based butter (for the frosting, too!) and dairy-free eggnog.

Types Of Eggnog:

Did you know you can buy eggnog with regular milk or dairy-free with almond, oat, or soy milk? Having a variety of eggnogs helps give people with food allergies a chance to enjoy their favorite holiday flavors.

Eggnog adds sweet spice to these desserts. Remember the eggnog in my homemade gluten free eggnog chocolate chip scones recipe from last week? Eggnog is so good to bake with!

Lots of frosted gluten free eggnog cupcakes. They are topped with gold sprinkles.

Recipe Step-By-Step Directions:

Photos of recipe steps 1 and 2.

Step 1: Add your dry ingredients to a large mixing bowl and use a whisk to blend.

Step 2: In a smaller bowl, add your wet ingredients. Whisk to blend.

Photo steps 3 and 4.

Step 3: Pour the wet ingredients into the dry ingredients and mix gently. Here is a shot of the batter consistency. See how light and creamy it looks?

🔑 Sandi says: Mix until the batter is barely mixed so that your cupcakes are light and fluffy.

Step 4: Put the cupcake batter into parchment paper cupcake liners. Fill each cup 3/4 full with the cupcake batter. I usually recommend parchment paper liners because the cupcake will not stick to the wrapper.

Step 5: Bake at 350º F for 20-25 minutes.

To test for doneness, insert a toothpick into the center of a cupcake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cupcakes must be baked longer.

Step 5: Allow the gluten free eggnog cupcakes to cool on a cooling rack. Don’t frost the cupcakes until they are completely cooled.

Step 6: Add the frosting ingredients to a stand mixer and whip until they are fluffy. I have used both regular butter and plant-based butter with a great turnout.

A Word About Gluten Free Sprinkles:

It is important to know what sprinkles are gluten free. Most do not have sugar added, but many are made on shared equipment. You can also check out my list of Gluten Free Sprinkles brands to choose the one best for you.

A single frosted cupcake on a small white plate.

Tips and Recipe FAQ:

How do you store these eggnog cupcakes?

Store the cupcakes in an airtight container in the refrigerator. They will keep fresh for up to 3 days.

Can you freeze these cupcakes?

You can freeze these cupcakes. I recommend freezing them unfrosted in a freezer bag. Make the frosting when you plan to serve the cupcakes.

Decorated eggnog cupcakes on a rack.
This is an older photo of the cupcakes.

More Gluten Free Holiday Recipes:

Two rows of frosted gluten free eggnog cupcakes.

Fluffy Gluten Free Eggnog Cupcakes

Sandi Gaertner
Delicious light and fluffy gluten free eggnog cupcakes that are perfect for the holidays.
5 from 21 votes
gluten free allergy icon
soy free allergy icon
vegetarian icon
Prep Time 10 minutes
Cook Time 22 minutes
Cooling 30 minutes
Total Time 1 hour 2 minutes
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 12 cupcakes
Calories 248 kcal

Ingredients
  

  • 1 cup Gluten Free Flour Blend * see note
  • ½ cup almond flour * see note
  • ¾ cup cane sugar
  • 1 teaspoon baking powder aluminum-free
  • ½ teaspoon baking soda
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • ½ cup eggnog * see note
  • ½ cup unsalted butter melted
  • 2 large eggs
  • dash salt

For Frosting

  • 1 ¾ cup powdered sugar
  • 2-4 tablespoons eggnog
  • ¼ teaspoon ground cinnamon
  • teaspoon groundnutmeg
  • ½ cup unsalted butter regular dairy or plant-based, softened

Instructions
 

  • Preheat the oven to 350º F.
  • In a mixer, add all wet ingredients.
  • Slowly add in dry ingredients while beating on medium high speed.
  • Line a muffin tin with paper cupcake liners.
  • Use a soup scoop to pour batter into each, so they are about 3/4 full.
  • Bake for 20-22 minutes.
  • Remove and put on a cooling rack.

For the frosting:

  • Put powdered sugar into a mixer. Power it on low and add eggnog.
  • Turn the speed up until the icing is whipped.
  • Spread onto cupcakes when they are cool.

Notes

  1. I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter and dairy-free eggnog.
  4. I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your cupcakes grainy.
  5. To make this recipe nut-free, omit the almond flour and substitute additional 1/4 cup gluten free flour blend.
  6. To test for doneness, insert a toothpick into the center of the cupcakes. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cupcakes need to bake longer.
  7. These cupcakes will keep up to 4 days in an airtight container or up to 4 months in the freezer.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 248kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 6gCholesterol: 55mgSodium: 131mgPotassium: 65mgFiber: 2gSugar: 26gVitamin A: 303IUVitamin C: 1mgCalcium: 56mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

This recipe was updated from an older December 2017 post with better instructions and details.

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24 Comments

    1. Hi Beth, you can substitute 1/4 cup additional gluten free flour blend instead of the almond flour. I hope this helps.
      Sandi

  1. Eggnog > pumpkin spice. Seriously. These look amazing. I make some pretty mean eggnog cookies at Christmas, but cupcakes?? I need to up my game 🙂

  2. 5 stars
    I would love the try these. I never had Eggnog before. But this recipe makes me want to get the Eggnog bottle soon from the store. Thanks for sharing. Those little stars look so cute.

    1. Hi Brandy, I have one photo of the batter. I added it to the post even though it isn’t very good so you and other readers can get an idea of the consistency. Take care. Sandi