Gluten Free Eggnog Cupcakes with Eggnog Frosting

No ratings yet
A red circle with the letters GF

This post may contain affiliate links. Read my disclosure policy.

Gluten Free Eggnog Cupcakes with homemade eggnog frosting are a sweet holiday dessert perfect for parties with creamy flavors and a bit of spice. A Christmas treat with a favorite festive ingredient!

Looking for more ways to make gluten free cupcakes? Try my Vanilla Cupcakes recipe or dress up Gluten Free Red Velvet Cupcakes for the holidays!

Easy Gluten-Free Christmas Cupcakes

When you think Christmas baking, maybe you picture frosted gingerbread men and sparkly sugar cookies. Or, maybe you imagine Gluten Free Pecan Pie or Gluten-Free Dutch Apple Pie. But the holidays aren’t all about cookies and pie! These moist and fluffy eggnog cupcakes are the perfect sweet treat to celebrate the season. They taste like creamy, tangy eggnog with a touch of spice and richness. And the whipped eggnog frosting on top is, well the icing on the cake!

Whether you’re hosting a Christmas dinner for your family or bringing a treat to a kid’s holiday party, this is the perfect recipe to return to all season long.

eggnog cupcake in a red liner

Ingredients

The ingredient list for these gluten-free eggnog cupcakes is short and sweet. You only need one kind of flour and a few pantry staple baking ingredients.

  • Eggnog
  • Greek yogurt. Use plain yogurt, full fat adds more flavor.
  • Vegetable oil
  • Egg. Make sure the egg is at room temperature before adding it to the cupcake batter.
  • Vanilla extract
  • Gluten free flour. I use Bob’s Red Mill 1:1 Baking Flour
  • Sugar
  • Baking powder
  • Nutmeg. If possible, use freshly grated nutmeg for the best flavor.
  • Salt
ingredients for eggnog cupcakes

For the eggnog frosting, you’ll need the following ingredients:

  • Butter. Choose unsalted butter and make sure it’s softened to room temperature for a light and fluffy texture.
  • Powdered sugar. Granulated sugar will give your frosting a gritty texture.
  • Nutmeg
  • Salt
  • Eggnog
  • Rum extract. This is optional but delicious!
ingredients for eggnog frosting

How to Make Eggnog Cupcakes

You’ll need a 12-cup cupcake tin, a mixing bowl, and a whisk to make the eggnog cupcake batter. Follow these steps to put the cupcakes together:

Prepare for baking: Preheat the oven to 350°F. Place liners in a 12-cup cupcake tin.

Make the batter: In a mixing bowl, whisk together the eggnog, yogurt, oil, egg, and vanilla extract. Add the flour, sugar, baking powder, and salt and whisk until just combined.

Rest the batter: Cover the batter with plastic wrap and let it sit for 20 minutes.

Bake the cupcakes: After resting, divide the batter between the lined cupcake tin. Bake for 18 to 22 minutes, or until a toothpick in the center comes out clean. Remove the pan from the oven and let it cool for 5 minutes before transferring the cupcakes to a wire rack to cool completely. Frost and enjoy!

How to Make Eggnog Frosting

While your cupcakes cool off, make the light and fluffy eggnog frosting. Here’s how to do it:

Beat the butter: In a mixing bowl, beat the butter on medium speed for 3 minutes, until fluffy.

mixing bowl with eggnog frosting

Add the remaining ingredients: Add the powdered sugar, nutmeg, salt, eggnog, and rum extract if you’re using it. Continue to mix until the frosting is smooth.

adding powdered sugar to a mixing bowl with eggnog frosting

Tips for Success

Whether you’re a regular gluten-free baker or this is your first time trying gluten free cupcakes, use these tips to make sure yours come out perfectly:

  • Make sure you rest the dough for a full 20 minutes. This allows the gluten-free flour to absorb the liquid in the batter.
  • The cupcakes are done baking when the tops are set and you can insert a toothpick in the center of one of the middle cupcakes and it comes out mostly clean.
  • Wait to frost the cupcakes until they are fully cool. Otherwise, your frosting may melt.
  • If the frosting isn’t as thick as you’d like, add more powdered sugar, a tablespoon at a time, until you reach your desired texture. It should be smooth but stiff enough to pipe onto your cupcakes.
gluten free eggnog cupcakes on a cake plate

Decorating Ideas

This buttery and light eggnog frosting is the perfect pairing with the eggnog flavor in the cupcakes. It has a stiff texture that’s easy to pipe with a piping bag. If you don’t have a piping bag, an offset spatula or a butter knife will also work well.

On top, I like to add a dusting of spice like cinnamon, nutmeg, or pumpkin pie spice for a hint of natural color and to enhance the flavors. You could also add holiday sprinkles, chocolate shavings, or coconut for a bit of crunch and texture. Don’t forget some festive cupcake liners. I used the red and green ones from the package below.

gluten free eggnog cupcake with a shooter of eggnong

How to Store Leftover Cupcakes and Frosting

Store leftover frosted cupcakes in an airtight container in the fridge for up to five days. Or they will last on the counter in an airtight container for 2-3 days.

You can store any leftover frosting in an airtight container in the fridge for up to a week. Let the frosting come to room temperature on the counter before using it to frost your cupcakes or a cake.

Can I Freeze Cupcakes?

Yes! Freeze fully cooled, unfrosted gluten free eggnog cupcakes in an airtight container for up to three months. When you want to serve the cupcakes, let them defrost on the counter for a few hours. Then frost and serve at room temperature.

You can also freeze the frosting. Simply place it in an airtight container and keep it in the freezer for up to one month. Defrost the frosting in the fridge overnight, then let it come to room temperature on the counter for a few hours before you decorate the cupcakes. This is a great way to get ahead on holiday baking.

eggnog cupcakes topped with buttercream on a cake stand

What Else Can I Make with Eggnog?

Since you only need a little over half a cup of eggnog for this cupcake recipe, you may want ideas for what to do with the rest of the container. Sure, you can just drink it. But you can also use it to make more eggnog dessert recipes!

plate of eggnog cupcakes with frosting

Gluten Free Eggnog Cupcakes with Eggnog Frosting

These adorable Gluten Free Eggnog cupcakes are full of sweet, creamy holiday flavor and topped with a whipped homemade frosting perfect for a celebration.
Prep: 20 mins
Cook: 22 mins
Total: 42 mins
Servings: 12 servings

Ingredients

For the cupcakes:

  • 1/2 cup eggnog
  • 1/4 cup plain Greek yogurt
  • 1/4 cup vegetable oil
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/3 cup gluten-free 1:1 baking flour (I used Bob’s Red Mill)
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • ¾ teaspoon nutmeg
  • 1/2 teaspoon salt

For the frosting:

  • 1 cup unsalted butter (2 sticks), softened
  • 4-5 cups powdered sugar
  • 1 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 2-3 tablespoons eggnog
  • ¼ teaspoon rum extract , optional

Instructions

For the cupcakes:

  • Preheat oven to 350°F and line a 12-well cupcake pan with cupcake liners.
  • In a mixing bowl, whisk together the eggnog, yogurt, oil, egg, and vanilla extract.
  • Add the flour, sugar, baking powder, and salt.
  • Whisk together until just combined.
  • Cover the mixing bowl with cling film and allow to sit for 20 minutes. This allows the gluten-free flour time to absorb more liquid.
  • Once the batter is ready, fill each cupcake liner 2/3 of the way full.
  • Bake for 18-22 minutes, or until cooked through. A toothpick should come out clean when inserted into the center of the cupcake.
  • Allow the cupcakes to cool for 5 minutes in the pan, and then transfer to a cooling rack to cool completely.
  • Use a piping bag or offset spatula to frost the cupcakes with the Eggnog frosting. Decorate with a dusting of nutmeg or some holiday sprinkles.

For the frosting:

  • In a large mixing bowl, beat the butter with an electric mixer on medium speed for 3 minutes.
  • Add 4 cups of the powdered sugar, nutmeg, salt, 2 Tablespoons eggnog, and rum extract, if using. Beat until smooth and creamy. Add additional eggnog or powdered sugar to achieve desired consistency.
  • Immediately frost cooled cupcakes, or store in an airtight container for later use. If stored in an airtight container in the refrigerator, frosting will keep for up to a week. Bring to room temperature before using. Frosting can also be stored at room temperature for 2 or 3 days.
Nutrition Facts
Gluten Free Eggnog Cupcakes with Eggnog Frosting
Amount Per Serving
Calories 251 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g50%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 61mg20%
Sodium 161mg7%
Potassium 80mg2%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 14g16%
Protein 3g6%
Vitamin A 518IU10%
Vitamin C 1mg1%
Calcium 57mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

More Gluten Free Cupcake Recipes

Leave a Comment

Recipe Rating




I accept the Privacy Policy