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Gluten Free Eggnog Cupcakes

Sandi Gaertner
Easy gluten free eggnog cupcake recipe
5 from 14 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 12 cupcakes
Calories 229 kcal

Ingredients
  

  • 1 cup Bob's Red Mill 1 to 1 Gluten Free Flour Blend
  • 1/2 cup almond flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/2 cup eggnog
  • 1/2 cup butter melted
  • 2 large eggs
  • dash salt
  • For Icing:
  • 1 1/4 cup powdered sugar
  • 2 tablespoons eggnog
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg

Instructions
 

  • Preheat the oven to 350 degrees.
  • 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 minutes.
  • Remove and put on a cooling rack.
  • For icing
  • 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

(*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)

Nutrition

Calories: 229kcalCarbohydrates: 30gProtein: 3gSaturated Fat: 3gCholesterol: 57mgSodium: 79mgFiber: 1gSugar: 29g
Keyword eggnog cupcake recipe, gluten free eggnog cupcakes
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