If you love eggnog, you will just die over these eggnog cupcakes with a spiced eggnog frosting. Tender, soft cupcakes with the rich frosting are what holiday dreams are made of. These Eggnog Cupcakes with Eggnog Frosting are free of: gluten, wheat, dairy, egg, soy, peanuts and tree nuts! They are top-8-free and vegan too!
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It’s happened you guys! It’s finally happened! My son has tasted his first drink of eggnog and I could not be happier. I think until you’ve had your child down to only ten foods and have had to fight and claw your way to more safe foods that you realize how truly splendid sharing holiday food with your child is.
And you may think I’m crazy to try and make an eggnog treat that is not only egg free, but dairy free–but it CAN be done!
I’d seen last year that there were several non-dairy eggnogs out there online, but was having a hard time finding one in a store close to me. And then, Winco of all places (not a national chain, sorry!) that’s not even like a health food store had some. I was soooo excited! So, you never know–go ask your grocer to carry it. If you want to see all of the kinds (some made with soy, coconut, various nuts…etc.) there is a great list on GoDairyFree.com.
As you can imagine, trying something for the first time–especially being a kid, I knew there was a chance my son might not like it. But I hoped he would. Which is kind of silly–it’s OK for us to like different things, but for me, it’s extra fun when we can like and share in food moments together. So, I was thrilled when he liked it.
It was after I saw how much he liked it that I KNEW I wanted to bake with it. I’d seen some eggnog cupcakes floating around on Pinterest and just PRAYED that I could turn them into a gluten-free vegan version. And, honestly–this is one of the tasted cupcakes I’ve ever made in my entire life.
I’m literally wondering if it would be OK to stockpile dairy-free eggnog and just make the cupcakes year round, because I’m not going to want to stop making and devouring them after the holidays are over!
And, if you’ve never heard of aquafaba–then I am about to change your life. It’s one of the best egg replacers I’ve ever found and I used it in the cupcakes and they are so tender and moist! It’s literally as easy as opening a can of garbanzo (or chick peas) and then draining and measuring out the liquid. That stuff is gold! Do not drain and rinse the beans like I used to. Use up that good stuff!
The frosting alone may be my greatest gifts to the culinary world. There was some leftover and I used it to frost snickerdoodles. Yeah–the fun just keeps on going at the Allergy Awesomeness household!
I had to borrow some vanilla from a sweet neighbor to make these (why am I ALWAYS running out of vanilla??!) and so to say thank you I gave her and her boyfriend the cupcakes and they loved them. It’s always a huge win when someone who eats normally says that your cupcakes are good. And seriously–you’ll agree!
I hope these gluten-free, vegan and allergy-friendly eggnog cupcakes help you have an extra Merry Christmas!
- EGGNOG CUPCAKES:
- 1 and ⅔ cups gluten-free flour
- 1 cup brown sugar
- 1 and ¼ tsp baking powder
- 1 teaspoon xanthan gum
- ¾ cup vegan butter, room temperature
- 6 Tablespoons aquafaba (the brine from a can of chick peas)
- ½ tsp vanilla extract
- ¾ tsp nutmeg
- 1 cup vegan egg nog
- EGGNOG FROSTING:
- ½ cup vegan butter
- ½ cup shortening (if you need soy-free shortening, try palm)
- 4 cups powdered sugar
- 4 Tablespoon vegan eggnog
- 1 teaspoon vanilla
- 1 tsp nutmeg
- ½ teaspoon cinnamon
- ¼ tsp imitation rum extract
- Grease a muffin tin and preheat your oven to 350 degrees F.
- In a stand mixer beat your vegan butter and brown sugar until creamy.
- Add in the vanilla and eggnog.
- Next mix in everything else while the mixer is on slow, finishing with the flour last. Be sure to scrape the sides of the bowl so everything is fully incorporated.
- Fill each muffin tin ¾ full of batter. Bake for 17-20 minutes, or until the tops spring back when you lightly touch them and the edges are golden.
- Allow them to cool in the pan for ten minutes, and then turn them to a wire rack to finish cooling.
- While they cool, make the frosting by creaming the vegan butter ans shortening together. Next, add the vanilla, nutmeg, cinnamon and rum extract and cream.
- Finally, alternate 1 cup of powdered sugar and 1 Tablespoon of the vegan eggnog and beat in between until you've used up all of the powdered sugar and eggnog and your frosting is whipped and fluffy.
- Frost the cupcakes and enjoy!
Do you want some other allergy-friendly & vegan Christmas goodies? Check out some of my favorites: