Enjoy the holiday flavor of eggnog in these yummy Eggnog Cupcakes! Gluten-free, Dairy-free, Sugar-free,
Low-carb, THM-S, Keto
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Do you love the taste of eggnog like I do? These cupcakes have all the yummy flavors of eggnog and are a healthy choice in the middle of all the holiday treats that surround us!
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.
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Enjoy the holiday flavor of eggnog in these delicious Eggnog Cupcakes! Gluten-free, Dairy-free, Sugar-free, Low-carb, THM-S
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Ingredients
Cupcake Ingredients
- 3/4 cup coconut oil, melted
- 2/3 cup erythritol
- 2/3 teaspoon Now Better Stevia
- 1/2 cup coconut milk or other dairy-free milk
- 4 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
- 1 1/2 cups blanched almond flour
- 1/2 cup coconut flour
- 1 teaspoon nutmeg
- 2 teaspoon aluminum-free baking powder
- 1/2 teaspoon Himalayan salt
Frosting
- 1 cup palm shortening
- 1/3 cup coconut milk
- 1/3 cup + 1 tablespoon erythritol, powdered
- 1/3 teaspoon Now Better Stevia
- 4 teaspoons coconut flour
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
- pinch of Himalayan salt
- 2 tablespoons coconut oil, melted
Instructions
Cupcake Instructions:
- Preheat oven to 350°. Prepare muffin pan with paper liners. Lightly spray paper liners with coconut oil spray.
- In a large bowl, whisk together the melted coconut oil, sweetener, coconut milk, eggs, vanilla, and rum extract.
- In a medium sized bowl mix the almond flour, coconut flour, nutmeg, baking powder, and sea salt.
- Add dry mix to the egg mixture and mix well.
- Fill the cupcake liners three-fourths full.
- Bake 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 5-10 minutes and then remove from pan and cool on a wire rack.
Frosting Instructions:
- To powder the sweetener blend it for a few seconds in a blender or coffee grinder. It’s best to use powdered sweetener in the frosting.
- Put all ingredients, except coconut oil, in medium size bowl and beat until smooth. Add in the coconut oil and mix until well blended.
- Spread frosting on completely cooled cupcakes. Optional – sprinkle lightly with ground nutmeg.
- If needed you can store the cupcakes in the refrigerator to stiffen up the frosting a little.
You might also enjoy my Dairy-Free Eggnog!
Lisa says
December 30, 2015 at 8:40 pmThank you for this recipe! They are amazing!
My son was sad that he couldn’t make his eggnog this year being gf,df and sf. When he bit into this cupcake he was so happy. ☺️ ❤️ He asked how I got a glass of eggnog into a cupcake form. ?
MamaShire says
January 1, 2016 at 9:14 pmAww, that’s so sweet. I’m so glad he liked them!