Gluten-Free Eggnog Cupcakes
These plush and cozy Gluten-Free Eggnog Cupcakes are packed with creamy eggnog flavor and topped with a rich eggnog frosting, perfect for the holiday season.
Ingredients
For the Cupcakes
- 1 cup Gluten-free all-purpose flour blend with xanthan gum Add 1/2 teaspoon of xanthan gum per cup if your blend doesn't have it.
- 1 teaspoon Baking powder For lift.
- 1 teaspoon Baking soda
- 1/2 teaspoon Fine sea salt
- 1 teaspoon Freshly grated nutmeg Freshly grated for best flavor.
- 1/4 teaspoon Ground cinnamon A pinch for added warmth.
- 2 large Room-temperature eggs Pop them in lukewarm water for 10 minutes to speed up.
- 3/4 cup Granulated sugar For sweetness.
- 1/4 cup Brown sugar Adds moisture.
- 1/2 cup Unsalted butter Melted and cooled slightly, or substitute with neutral oil.
- 1 teaspoon Vanilla extract For flavor.
- 1/2 teaspoon Rum extract Optional for that classic eggnog vibe.
- 1 cup Eggnog Room temperature for smooth mixing.
For the Frosting
- 1/2 cup Butter or plant-based butter Room temperature.
- 2 cups Powdered sugar Add more to thicken if necessary.
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Rum extract For extra flavor.
- 1-2 tablespoons Eggnog To thin frosting to desired consistency.
Instructions
Making the Cupcakes
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a mixing bowl, combine the gluten-free flour, baking powder, baking soda, salt, grated nutmeg, and cinnamon.
- In another bowl, whisk together the eggs, granulated sugar, brown sugar, melted butter, vanilla, rum extract, and eggnog until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill the cupcake liners about two-thirds full with batter.
- Let the filled cupcake pan rest on the counter for 5 minutes.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack.
Making the Frosting
- In a large bowl, beat the room temperature butter until smooth.
- Gradually add the powdered sugar and beat until fluffy.
- Mix in the eggnog, vanilla, and rum extract until well combined. Adjust consistency with additional powdered sugar or eggnog as needed.
Assembly
- Frost the cooled cupcakes generously with the eggnog frosting.
- Optionally, sprinkle with a pinch of freshly grated nutmeg or cinnamon sugar.
Notes
For best results, ensure all wet ingredients are at room temperature. Store cupcakes in an airtight container for up to 2 days at room temperature or refrigerate for up to 4 days. These cupcakes can also be frozen unfrosted for up to 2 months.