Ingredients
Scale
For the Cupcakes:
- 1 cup Gluten-Free Flour Blend
- ½ cup Almond Flour (or use additional gluten-free flour)
- ¾ cup Cane Sugar
- 1 tsp Baking Powder (aluminum-free)
- ½ tsp Baking Soda
- ¼ tsp Ground Nutmeg
- 1 tsp Ground Cinnamon
- ½ cup Eggnog (dairy-free option available)
- ½ cup Melted Unsalted Butter (or plant-based butter)
- 2 large Eggs
- Dash of Salt
For the Frosting:
- 1 ¾ cups Powdered Sugar
- 2–4 tbsp Eggnog
- ¼ tsp Ground Cinnamon
- ⅛ tsp Ground Nutmeg
- ½ cup Softened Unsalted Butter (or plant-based butter)
Instructions
Instructions
Making the Cupcakes:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C).
- Mix Wet Ingredients: In a mixer, combine the eggnog, melted butter, and eggs.
- Incorporate Dry Ingredients: Gradually add the gluten-free flour blend, almond flour, cane sugar, baking powder, baking soda, ground nutmeg, ground cinnamon, and a dash of salt while mixing on medium-high speed until smooth.
- Prepare the Muffin Tin: Line a muffin tin with cupcake liners.
- Fill the Liners: Using a scoop, fill each liner about three-quarters full.
- Bake: Bake for 20-22 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
- Cool: Let the cupcakes cool on a wire rack.
Preparing the Frosting:
- Combine Ingredients: In a mixer, combine powdered sugar and eggnog on low speed.
- Whip Until Creamy: Increase speed until the mixture becomes creamy and whipped.
- Frost the Cupcakes: Once the cupcakes are completely cool, generously frost them with the prepared frosting.
Nutrition
- Serving Size: one normal portion
- Calories: 248
- Sugar: 26g
- Sodium: 131mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg