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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.
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.
32 Servings
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