Image
main content start
Sponsored
Gluten-Free Mini Eggnog Cupcakes
15 min prep time
35 min cook time
32servings
Recipe by
Splenda®
Photo by
Splenda®
How to Make Gluten-Free Mini Eggnog Cupcakes
Ring in the holiday season with these light and sweet mini eggnog cupcakes! While “mini” is in the name, the flavor of these cupcakes is big. Eggnog, cinnamon, nutmeg, and zero-calorie Splenda® Stevia Sweetener will make your tastebuds merry and they’re only 80 calories! If you can’t get a hold of eggnog, any milk may be used—they will still have plenty of eggnog flavor from the eggs and spices.
15 min prep time
35 min cook time
32servings
1 cupcake
Print Recipe >
Step-By-Step Instructions:
-
Preheat oven to 375 degrees F. Prepare a mini muffin tin by spraying with nonstick cooking spray.
-
In a bowl, whisk eggs for one minute until well-beaten. Whisk in Splenda Stevia Sweetener, 1/2 cup eggnog, Greek yogurt, and vanilla until smooth and creamy. Sprinkle in almond flour, baking powder, and spices. Stir until fully combined. Mixture will be thick.
-
Scoop batter into mini-muffin tins, filling each ¾ full. Bake for 10–12 minutes, until cooked through. Remove and let cool completely.
-
Meanwhile, prepare topping by beating cream cheese with Splenda Stevia Liquid Sweetener and tbsp eggnog until cream cheese is completely smooth, with no lumps. Fold in whipped topping gently. Refrigerate until cupcakes are ready to be topped.
-
When cupcakes are cooled, pipe about a tablespoon of topping and sprinkle a little nutmeg or cinnamon onto each. Serve immediately.
Splenda® is a proud sponsor of the American Diabetes Association® Diabetes Food Hub. Learn more about Splenda.
Nutrition facts
32 Servings
-
Serving Size
1 cupcake
- Amount per serving Calories 80
-
Total Fat
6g
- Saturated Fat 1.2g
- Cholesterol 20mg
- Sodium 45mg
-
Total Carbohydrate
3g
- Dietary Fiber 1g
- Total Sugars 1g
- Protein 3g
- Potassium 85mg
- Phosphorous 90mg
Ingredients
eggs (for the cupcake)
3 large
Splenda® Stevia Sweetener (for the cupcake)
5 tbsp
eggnog (divided use)
1/2 cup & 1 tbsp
Plain Nonfat Greek yogurt (for the cupcake)
1/3 cup
pure vanilla extract (for the cupcake)
1 tsp
superfine almond flour (for the cupcake)
2 1/2 cup
baking powder (for the cupcake)
2 tsp
ground cinnamon (for the cupcake)
1/2 tsp
ground nutmeg (for the cupcake)
1/2 tsp
light cream cheese (softened, for the topping)
2 oz
Splenda® Stevia Liquid Sweetener (for the topping)
2 squeezes
sugar-free whipped cream (for the topping)
1 cup
Reviews & Ratings