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

Eggnog cupcakes? HECK YES!

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

Ingredients: 

• 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

Instructions:

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.

2 eggnog recipes down, many more to come! 

xoxo Erin

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