If you love eggnog, these gluten free eggnog cupcakes will make your day. Feel free to use regular or dairy-free eggnog in this recipe! Sweet spicy flavors and a creamy frosting make this a popular holiday dessert!
For the best cupcake recipes, check out my Gluten Free Cupcakes resource guide!!
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I am still on my eggnog binge. This time I am sharing my homemade fluffy light gluten free eggnog cupcakes. If you love eggnog as much as we do over the holidays, check out all of these crazy good Gluten Free Eggnog Recipes!
Why these cupcakes are great:
These gluten free eggnog cupcakes are so light and fluffy, one bite and you will be hooked. They are loaded with Christmas holiday eggnog flavors and they look beautiful on a dessert table. You can use the eggnog cake batter to make cupcakes, a sheet cake, or a decorative layer cake.
Types of eggnog:
Did you know you can buy eggnog with regular milk, or dairy-free with almond milk or soy milk? Having a variety of eggnogs helps give people with food allergies the chance to have their favorite holiday flavors.
You can even learn how to make your own eggnog. 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!
Are you ready to start baking?
Ingredient notes:
- 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 just have not tested other flours.
- Xanthan gum or guar gum - if your gluten free blend doesn't contain one of these, you will need to add it.
- Eggnog - you can use regular or a dairy-free eggnog to make this gluten free eggnog cupcakes recipe.
Recipe step by step directions:
Step 1: Add your dry ingredients to a bowl and whisk to blend.
Step 2: In a smaller bowl, add your wet ingredients. Whisk to blend.
Step 3: Pour the wet ingredients into the dry ingredients and mix gently. Mix until the batter is just barely mixed so that your cupcakes are light and fluffy.
Here is a shot of the batter consistency. See how light and creamy it looks?
Step 4: Put the cupcake batter into parchment paper cupcake liners. Fill each cup 3/4 full with cupcake batter.
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 need to bake longer.
Allow the gluten free eggnog cupcakes to cool on a cooling rack and frost
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.
More Gluten Free Holiday Recipes:
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📋 Recipe
Gluten Free Eggnog Cupcakes
Equipment
Ingredients
- 1 cup Gluten Free Flour Blend * see note
- 1/2 cup almond flour * see note
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/2 cup eggnog * see note
- 1/2 cup butter melted
- 2 large eggs
- dash salt
For Frosting
- 1 1/4 cup powdered sugar
- 2 tablespoons eggnog
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
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
- 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.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter and dairy-free eggnog.
- I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your cupcakes grainy.
- To make this recipe nut-free, omit the almond flour and substitute additional 1/4 cup gluten free flour blend.
- 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.
- These cupcakes will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
Nutrition
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Colleen
Have you ever baked this in a bunt pan? How would you suggest it?
Sandi Gaertner
Hi Colleen, I haven't but I think you can definitely do bake it in one. Just test occasionally as it will take more time to bake.