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 creamy frosting make this a popular holiday dessert!
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!
For the best cupcake recipes, check out my Gluten Free Cupcakes resource guide!!
Why Make These Cupcakes:
- 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 a 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?
- 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.
- Almond Flour - Be sure to use almond flour and not almond meal. See the FAQ 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.
- Butter - Use unsalted. See the FAQ for dairy-free tips.
- 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 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 ¾ full with the 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 be baked longer.
Step 5: 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.
Tips and Recipe FAQ:
To make this recipe nut-free, omit the almond flour and add ¼ cup of the gluten-free flour blend.
You can easily make these cupcakes dairy-free. Use plant-based butter and dairy-free eggnog.
Store the cupcakes in an airtight container in the refrigerator. They will keep fresh for up to 3 days.
You can freeze these cupcakes. I recommend freezing them unfrosted in a freezer bag.
This recipe was updated from an older December 2017 post with better instructions and details.
More Gluten Free Holiday Recipes:
- Gluten Free Eggnog Bread Pudding
- Gluten Free Gingerbread Cookies
- Gluten Free Eggnog Skinny Cheesecake
- Easy Gluten Free Eggnog Bundt Cake
Gluten Free Eggnog Cupcakes
- 1 ¼ cup powdered sugar
- 2 tablespoons eggnog
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 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 ¾ 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.
- 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 ¼ 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.
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.
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