Tag Archives: Holidays

Eggnog Cupcakes – Gluten Free, Dairy Free, Sugar Free

Eggnog Cupcakes - Gluten free, Dairy free, Sugar free - MamaShire.com


Eggnog Cupcakes - Gluten free, Dairy free, Sugar free

This time of year is so wonderful. It’s so fun with all the decorations, lights, and music. I even like all the corny Christmas movies. Reading the Bible, singing Christmas carols, sharing gifts-it’s a time to be joyful and to share His love with others.

Another fun part about Christmas is all the yummy food and drinks. One of my favorite drinks during the Christmas season is eggnog. I posted my Dairy-Free Eggnog last week and now we can have that wonderful flavor in a cupcake!

Tips & Tricks for making Eggnog Cupcakes:

  • If you don’t normally eat dairy free, use your favorite frosting recipe and add in a teaspoon of rum extract.
  • After I added the frosting, I gave my cupcakes a very light sprinkling of nutmeg. Totally optional, but it did make them extra cute and festive.
  • Use a blender or coffee grinder to powder the sweetener.
  • The palm shortening that I use is Spectrum or Tropical Traditions. You might be able to find the Spectrum brand of palm shortening at your local grocery store or through Azure Standard for a cheaper price.
  • Trim Healthy Mamas this is an S.
Eggnog Cupcakes - Gluten Free, Dairy Free, Sugar Free
Recipe type: Dessert
Cupcake Ingredients
  • ¾ cup coconut oil, melted
  • ⅔ cup homemade sweetener*, or xylitol
  • ½ cup coconut milk or other dairy-free milk
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum extract
  • 1½ cups blanched almond flour
  • ½ cup coconut flour
  • 1 teaspoon nutmeg
  • 2 teaspoon aluminum-free baking powder
  • ½ teaspoon Himalayan salt
  • 1 cup palm shortening
  • ⅓ cup coconut milk
  • ⅓ cup + 1 tablespoon powdered homemade sweetener* or xylitol
  • 4 teaspoons coconut flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum extract
  • pinch of Himalayan salt
  • 2 tablespoons coconut oil, melted
Cupcake Instructions:
  1. Preheat oven to 350°. Prepare muffin pan with paper liners. Lightly spray paper liners with coconut oil spray.
  2. In a large bowl, whisk together the melted coconut oil, sweetener, coconut milk, eggs, vanilla, and rum extract.
  3. In a medium sized bowl mix the almond flour, coconut flour, nutmeg, baking powder, and sea salt.
  4. Add dry mix to the egg mixture and mix well.
  5. Fill the cupcake liners three-fourths full.
  6. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool in pan for 5-10 minutes and then remove from pan and cool on a wire rack.
Frosting Instructions:
  1. Put all ingredients, except coconut oil, in medium size bowl and beat until smooth. Add in the coconut oil and mix until well blended.
  2. Spread frosting on completely cooled cupcakes. Optional - sprinkle lightly with ground nutmeg.
  3. If needed you can store the cupcakes in the refrigerator to stiffen up the frosting a little.
Homemade sweetener - 1 cup erythritol+ 1 teaspoon stevia mixed together.
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