Festive Eggnog Cupcakes — A Gluten Free Cupcake Recipe
Regardless if you like to drink eggnog, I think you'll like these gluten free eggnog cupcakes. They are festive and fun, and a very easy adaptation on a classic vanilla cake.
Equipment
Ingredients
- 1 package gluten free Vanilla Cake Mix
- 3 eggs lightly beaten
- 1/2 cup whole fat eggnog
- 1 cup melted butter 2 sticks
- 1 ounce dark rum
- 1 teaspoon ground nutmeg
For the eggnog buttercream frosting
- 1 cup butter at room temperature (2 sticks)
- 3-4 cups powdered sugar sifted
- 4 tablespoons eggnog
- 1 teaspoon vanilla extract
Instructions
- Beat butter with 3 cups of the powdered sugar in a large bowl using a stand mixer fitted with a paddle attachment (or a hand mixer). Add eggnog and vanilla extract and beat until smooth. If frosting is still too wet, add more powdered sugar until you get your desired consistency. Frost cupcakes as desired.
- Preheat the oven to 325°F and line a muffin tin with paper liners (or spray with gluten free cooking spray). Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat all ingredients together over medium speed for 2 minutes. Fill each muffin cup about 2/3 full with batter.
- Bake for 20-25 minutes or until a toothpick inserted in the middle of the cupcake comes out clean. Cool in the pan for 5 minutes, then remove to a cooling rack to finish cooling completely. Frost with Eggnog Buttercream frosting
Nutrition
Serving: 1cupcakeCalories: 425kcalCarbohydrates: 31gProtein: 2gFat: 32gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 131mgSodium: 269mgPotassium: 52mgFiber: 0.03gSugar: 31gVitamin A: 1037IUVitamin C: 0.2mgCalcium: 36mgIron: 0.3mg
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