Eggnog Cupcakes- Vegan, Grain-Free & Oil-Free

Eggnog cupcakes? HECK YES!

Eggnog Cupcakes

Eggnog Cupcakes

These sweet little bundles of moist flavour don’t need an introduction, they just need to be baked and gobbled up!

Serves 10-12


  • 1/4 cup unsweetened applesauce
  • 1/2 cup coconut sugar (any granulated sugar will work)
  • 1 cup So Nice Noel Nog
  • 1/2 tsp vanilla extract
  • 1/2 tsp rum extract
  • 3/4 cup chickpea flour
  • 6 tbsp potato starch
  • 6 tbsp tapioca starch/flour
  • 1 tsp xanthan gum
  • 1 1/4 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg


  1. Pre-heat oven to 350 degrees. Line muffin tin.
  2. Combine flour and starches in a medium bowl along with xanthan gum, baking powder, sea salt and spices. 
  3. In a second bowl, mix together applesauce, coconut sugar, So Nice Noel Nog, and extracts until a smooth texture is achieved.
  4. Slowly sift the flour mixture into the second bowl and mix until combined.
  5. Evenly divide batter among lined muffin tin.
  6. Bake for 15-18 minutes, or until an inserted toothpick is clean upon removal.
  7. While the cupcakes cool, whip together the following frosting:

Eggnog Frosting

  • 3 tbsp Earth Balance Buttery Spread
  • 1 tbsp So Nice Noel Nog
  • 1/2 cup powdered sugar
  • 1 tsp soy milk powder
  1. Cream together the Earth Balance and Noel Nog with an electric mixer. 
  2. Slowly add powdered sugar, 2 tbsp at a time, while beating mixture on low.
  3. Beat in soy milk powder and cool in fridge for 30 minutes.
  4. Frost cupcakes and garnish with a light dusting of cinnamon/ nutmeg.

Eggnog Cupcake

2 eggnog recipes down, many more to come! 

xoxo Erin


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