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 with Eggnog Frosting (GF & Allergy-friendly!)
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!
Ingredients
- EGGNOG CUPCAKES:
- 1 and 2/3 cups gluten-free flour
- 1 cup brown sugar
- 1 and 1/4 tsp baking powder
- 1 teaspoon xanthan gum
- 3/4 cup vegan butter, room temperature
- 6 Tablespoons aquafaba (the brine from a can of chick peas
- 1/2 tsp vanilla extract
- 3/4 tsp nutmeg
- 1 cup vegan egg nog
- EGGNOG FROSTING:
- 1/2 cup vegan butter
- 1/2 cup shortening (if you need soy-free shortening, try palm
- 4 cups powdered sugar
- 4 Tablespoon vegan eggnog
- 1 teaspoon vanilla
- 1 tsp nutmeg
- 1/2 teaspoon cinnamon
- 1/4 tsp imitation rum extract
Instructions
- 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 3/4 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:
Nikki
So we are allergic to chickpeas (they are a legume like peanuts). Suggestion for a replacement?
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I’ve only ever made it with chickpeas. You’re welcome to try another egg replacer that works for your diet, though I can’t personally say I’ve tested for it. Let me know what you end up trying!
Alisa Fleming
Oh my heavens, you went there. Those look AMAZING! Time to pick up some more nog …
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I know–I want to stock pile it so I don’t have to stop drinking it after the holidays.
Sandi
I am a huge eggnog fanatic. That frosting is amazing!
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Thank you! Yes, we are both eggnog lovers.
Kristina
these are gorgeous and sound SO good! I pinned this recipe earlier today, hoping to make this weekend! 🙂
Nicole Dawson
Always been a fan of eggnog and I just love subbing it in place of milk for holiday recipes. Makes everything more festive :).
Kristen Wood
These look so amazing! I can’t wait to try it out!
Sarah
These look so yummy!! I’m thinking we need to make some Christmas Cupcakes this year since we’ll be home for dinner as all of our family get togethers are before or other days this year.
Leslie
I don’t often see a recipe using aquafaba. The texture of these cupcakes looks so moist. Do you think that is because of the aquafaba? Gorgeous pictures as always!
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I think it’s a couple of factors–the eggnog, as well as this gluten-free flour blend tends to really absorb moisture (I think it’s the rice) and of course the aquafaba. It’s a combo–I don’t think you can give full credit to aquafaba.
Amanda
Your photos are so beautiful! I’ve been on the lookout for eggnog that I can drink. Until then, I’ll just have to make these cupcakes to satisfy my eggnog craving.
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I’ve been pleasantly surprised at how many dairy-free kinds there are. Hope you can find one that works for you.
Margaret Clegg
I can’t tell you how badly I want to eat these right now. Egg nog is my bae.
So excited for you that your little man has found another food he can safely consume!
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“eggnog is my bae”. I’m dying over that!
Brianna Wolin
I am ALL ABOUT AQUAFABA! Just learning how to use it in my GF/EF goodies and learned you can freeze the remainder. That stuff is amazing!
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Seriously–bless whoever figured it out!
Kortney
Yay! So exciting to add more foods into a restricted diet. This is such a good way to use eggnog. I am not a huge fan of the drink, but can see how it works perfectly as a frosting.
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Yes, you’ll have to give me a try and let me know if it’s too “eggnog-y”
Chrystal @ Gluten-Free Palate
Oh! I’ve always wanted to try using aquafaba in a recipe. I am soooo making these.
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Yes, jump on the aquafaba band wagon!