Irresistible Gluten-Free Vegan Eggnog Cupcakes with Spiced Eggnog Frosting (Top-8-Free!)

Prepare to fall in love with these incredible gluten-free vegan eggnog cupcakes, crowned with a rich and creamy spiced eggnog frosting. These tender, soft cupcakes are truly what holiday dreams are made of, offering a festive flavor without common allergens. These delectable treats are proudly free of gluten, wheat, dairy, egg, soy, peanuts, and tree nuts, making them a fantastic top-8-free and allergy-friendly option for everyone to enjoy!

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The holiday season always brings with it a sense of warmth, joy, and, of course, delicious food. For families managing food allergies, these moments can sometimes be challenging, as traditional holiday fare often contains common allergens like dairy and eggs. That’s why I’m absolutely delighted to share a recipe that allows everyone to partake in the festive spirit: our incredible gluten-free vegan eggnog cupcakes!

A truly special moment happened recently – my son tasted his first sip of eggnog, and I couldn’t have been happier. For a parent who has navigated the challenging landscape of a child with multiple food allergies, limiting them to just a handful of safe foods, finding new, safe culinary experiences to share is nothing short of splendid. It’s a journey filled with careful planning, ingredient detective work, and an abundance of hope, all to reclaim those shared food moments that many take for granted during the holidays.

The Magic of Allergy-Friendly Holiday Baking

You might be thinking, “Eggnog without eggs or dairy? Is that even possible?” And my answer is a resounding YES! Creating an eggnog treat that is not only egg-free but also dairy-free might sound ambitious, but with the right ingredients and a little culinary magic, it absolutely can be done. The joy of being able to bake a festive treat that everyone in our family, especially my allergy-prone son, can safely enjoy, is truly unmatched. It transforms what could be a restrictive experience into an inclusive and delightful celebration.

Last year, I discovered that several non-dairy eggnog options existed online, but I struggled to find them in local stores. Then, serendipitously, I found some at Winco – a general grocery store, not even a specialized health food market! My excitement was palpable. This experience taught me that it’s always worth asking your local grocer to stock allergy-friendly products. Many stores are more responsive to customer requests than you might think. If you’re searching for different varieties (some are made with soy, coconut, or various nuts), GoDairyFree.com offers an excellent comprehensive list to help you find the perfect one for your needs.

Introducing a new food, especially to a child with allergies, always comes with a bit of trepidation. There’s always the chance they might not like it. While it’s perfectly fine for us to have different tastes, for me, it’s an extra layer of joy when we can share and enjoy food moments together. So, when my son genuinely loved the dairy-free eggnog, my heart soared! That moment solidified my desire to bake with it.

Inspired by some delightful eggnog cupcake ideas I’d seen on Pinterest, I embarked on a mission to transform them into a truly exceptional gluten-free vegan eggnog cupcake. The result, I can honestly say, is one of the most delicious cupcakes I have ever made, period. The flavor, the texture, the festive aroma – it all came together perfectly.

Aquafaba: Your Game-Changing Egg Replacer for Tender Cupcakes

These cupcakes are so good, I’m seriously contemplating stocking up on dairy-free eggnog just so I can continue making and devouring them long after the holidays are over! The secret to their incredibly tender and moist texture lies in a magical ingredient you might not have heard of: aquafaba. If you haven’t, prepare for your baking world to be transformed!

Aquafaba is simply the brine (liquid) from a can of garbanzo beans (chickpeas). It’s one of the best egg replacers I’ve ever discovered, lending an amazing lightness and moisture to baked goods. Using it is incredibly easy: just open a can of chickpeas, drain the liquid into a bowl, and measure it out. Don’t make the mistake I used to make of rinsing those precious beans – that liquid is pure gold for vegan baking! It whips up just like egg whites, providing structure and airiness, making it ideal for everything from meringues to these wonderfully fluffy cupcakes.

Beyond the cupcakes themselves, the spiced eggnog frosting deserves its own praise. I truly believe this frosting alone might be one of my greatest contributions to the culinary world! There was some leftover after frosting the cupcakes, and I decided to use it on some snickerdoodles. Let me tell you, the deliciousness just keeps on going at the Allergy Awesomeness household!

Sharing the Holiday Spirit, One Cupcake at a Time

I recently ran out of vanilla (a constant struggle for any enthusiastic baker!) and had to borrow some from a kind neighbor. As a thank you, I shared these gluten-free vegan eggnog cupcakes with her and her boyfriend. Their enthusiastic feedback was the ultimate validation – they absolutely loved them! It’s always a huge win when someone who doesn’t follow an allergy-friendly diet praises your creations. Seriously, once you try them, you’ll wholeheartedly agree these are exceptional!

These allergy-friendly eggnog cupcakes are more than just a dessert; they’re a symbol of inclusion and joy during the holidays. They prove that you don’t have to compromise on flavor or texture to accommodate dietary needs. My heartfelt wish is that these delightful treats help you and your loved ones have an extra Merry Christmas and a wonderfully delicious holiday season!

Gluten Free Vegan Eggnog Cupcakes with Eggnog Frosting

Yield:
12

Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

If you love eggnog, you will just die over these eggnog cupcakes with a spiced eggnog frosting. Tender, soft cupcakes with the rich frosting are what holiday dreams are made of. These Eggnog Cupcakes with Eggnog Frosting are free of: gluten, wheat, dairy, egg, soy, peanuts and tree nuts! They are top-8-free and vegan too!

Ingredients

• EGGNOG CUPCAKES:
• 1 and 2/3 cups gluten-free flour
• 1 cup brown sugar
• 1 and 1/4 tsp baking powder
• 1 teaspoon xanthan gum
• 3/4 cup vegan butter, room temperature
• 6 Tablespoons aquafaba (the brine from a can of chick peas
• 1/2 tsp vanilla extract
• 3/4 tsp nutmeg
• 1 cup vegan egg nog*
• EGGNOG FROSTING:
• 1/2 cup vegan butter
• 1/2 cup shortening (if you need soy-free shortening, try palm
• 4 cups powdered sugar
• 4 Tablespoon vegan eggnog
• 1 teaspoon vanilla
• 1 tsp nutmeg
• 1/2 teaspoon cinnamon
• 1/4 tsp imitation rum extract

Instructions

1. Grease a muffin tin and preheat your oven to 350 degrees F.
2. In a stand mixer beat your vegan butter and brown sugar until creamy.
3. Add in the vanilla and eggnog.
4. Next mix in everything else while the mixer is on slow, finishing with the flour last. Be sure to scrape the sides of the bowl so everything is fully incorporated.
5. Fill each muffin tin 3/4 full of batter. Bake for 17-20 minutes, or until the tops spring back when you lightly touch them and the edges are golden.
6. Allow them to cool in the pan for ten minutes, and then turn them to a wire rack to finish cooling.
7. While they cool, make the frosting by creaming the vegan butter ans shortening together. Next, add the vanilla, nutmeg, cinnamon and rum extract and cream.
8. Finally, alternate 1 cup of powdered sugar and 1 Tablespoon of the vegan eggnog and beat in between until you’ve used up all of the powdered sugar and eggnog and your frosting is whipped and fluffy.
9. Frost the cupcakes and enjoy!

Notes

*If you need some options on various allergy-friendly eggnog, check out Spokin’s list.

For vegan butter, I use earth balance. If you need it to be soy free, make sure you use their soy free sticks.

Check out my other Christmas treats.

*Our allergies, while severe and that get re-tested yearly, are such that we can go strictly by what’s on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient’s safety, only you can do that. I simply share what works for our family

**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they’re OK with each part of the recipe. And, to make sure you’ve talked to them about how to avoid cross contamination in your kitchen.

Nutrition Information:

Yield: 12
Serving Size: 1

Amount Per Serving:
Calories: 548Total Fat: 32gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 97mgSodium: 205mgCarbohydrates: 63gFiber: 0gSugar: 56gProtein: 4g