Eggnog Cupcakes (Vegan & Gluten-Free) (Edit recipe)

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Eggnog lovers rejoice! The easiest and most amazing vegan and gluten-free eggnog cupcakes loaded with warm nutmeg and topped with fluffy eggnog frosting. Perfect for Christmas parties and holiday celebrations. Feel free to swap in regular dairy and gluten products if you're not vegan or gluten-free.

45 minutes

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	370
Fat:	17 g
Carbohydrates:	49 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	518 mg
Fiber:	0 g
Sugars:	47 g
Sugar Alcohol:	0 g
Calculated per serving.

Serves: 12

Ingredients

1 cup Vegan Eggnog, room temperature
.333 cup Plant Based Butter, melted
1 Tbsp Vanilla Extract
1 Tbsp distilled White Vinegar
1.75 cups Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
1 cup Granulated White Sugar
1 tsp Baking Soda
1 tsp Sea Salt, fine
1 tsp Nutmeg, ground
1 cup Plant Based Butter, room temperature
3 cups Powdered Sugar
1 Tbsp Vegan Eggnog, room temperature
1.5 tsp Nutmeg, ground
.5 tsp Sea Salt, fine
12 whole Mini Snickerdoodle Cookies, optional

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350ºF and line a cupcake pan with 12 liners.
In a large mixing bowl combine the melted butter, eggnog, vanilla extract, and vinegar. Mix until smooth.
Add in all of the dry ingredients and mix just until the eggnog batter is smooth. Be careful to not over mix.
Divide the batter into the cupcake liners approximately 2/3-3/4 of the way full and bake for 15 minutes or until a toothpick inserted in the middle comes out with a few moist crumbs.
Allow the cupcakes to cool in the pan for 10 minutes and then remove to a cooling rack to fully cool before frosting.
In the bowl of a stand mixer, cream the butter on high for 5-10 minutes until light and fluffy.
Add in the icing sugar, eggnog, nutmeg, and salt and mix on low until combined. Scrape down the sides of the bowl when necessary.
Turn the mixer up to high and allow it to beat for 5 minutes.
Decorate as you please. I used a Wilton 1M piping and piped a star in the center of the cupcake and then piped a circle around the star and swirled it up two circles high. I placed a mini Snickerdoodle on the buttercream tail. Enjoy!
Store leftover cupcakes in an airtight container at room temperature for 3 days or in the fridge for up to 7 days.