Celebrate the holidays with these Gluten Free Eggnog Cupcakes. With eggnog both in the cupcakes and the buttercream, they are the perfect indulgence this holiday season.
It feels like it was just Halloween, but we blinked, and we are now in the final weeks before Christmas.
That means it’s time for kid’s Christmas concerts, office parties, and gatherings with friends and family. These gf Eggnog Cupcakes would be a great addition to any holiday dessert table, or as a treat for after the Christmas concerts.
These cupcakes have eggnog in the batter, as well as in the buttercream frosting. The eggnog flavor is made bolder by adding rum extract and ground nutmeg to both the cupcakes and the buttercream.
Dairy Free Eggnog Cupcakes:
To make these gluten free Eggnog Cupcakes dairy free, replace the sour cream with dairy free sour cream or plain dairy free yogurt. And if you haven’t seen it yet, grocery stores are stocking dairy free eggnog now. I have seen So Delicious’s seasonal coconut milk Holidaynog at my local grocery store, so you should be able to find it near you as well.
More gluten free desserts perfect for celebrating the holidays:
- Gluten Free Gingerbread Cake
- Gluten Free Cream Puffs
- Delightful Gluten Free Peppermint Mocha Trifle
- Gluten Free Pumpkin Cheesecake
- Gluten free Brownie Pudding Toffee Trifle
- Decadent Gluten Free Pecan Pie
Gluten Free Eggnog Cupcakes recipe:
- 2/3 cup granulated sugar
- 1/2 cup brown rice flour
- 1/2 cup millet flour
- 1/2 cup tapioca starch/flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup eggnog
- 1/2 cup oil
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon rum extract
- 1/2 cup unsalted butter, softened
- 1/2 cup shortening
- 4 cups confectioners' (icing) sugar
- 1/4 cup eggnog
- 1/2 teaspoon nutmeg
- 1/4 teaspoon rum extract (optional)
- pinch of salt
- Preheat the oven to 350 degrees F (170 degrees C). Line a muffin tray with paper liners.
- In a large bowl, whisk together the sugar, brown rice flour, millet flour, tapioca starch, baking powder, xanthan gum, baking soda, nutmeg, and salt.
- In a separate bowl, whisk together the eggnog, oil, sour cream, eggs, vanilla, and rum extract. Pour the wet ingredients into the dry ingredients, and stir to combine.
- Spoon the batter into the prepared muffin tin - I like using a large cookie scoop for this. Fill the cups about half way.
- Bake in the preheated oven for 22-24 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, and the tops spring back when gently pressed.
- Let cupcakes cool for a few minutes before removing them to a wire cooling rack.
- Allow the cupcakes to cool completely before frosting.
- In a large bowl, beat together the butter and shortening until smooth. Add in the confectioners' sugar, eggnog, rum extract, nutmeg, and salt.
- Beat until light and fluffy. Use a piping bag with a 1M Wilton tip to pipe a swirl on the top of each cupcake.
- Store cupcakes in an air-tight container.
To make the Eggnog Cupcakes dairy free, substitute the sour cream with dairy free sour cream or plain yogurt, and the eggnog with dairy free eggnog. For the buttercream, replace the butter with more shortening.
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