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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
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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
  • ⅛ 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.