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Eggnog Cupcakes

Eggnog Cupcakes made with no dairy or gluten.
Prep Time20 mins
Cook Time25 mins
Servings: 8 servings
Calories: 325kcal

Equipment

  • Electric beater or mixer

Ingredients

For the Cupcakes

  • 1/2 Cup Flour Coconut Flour
  • 1/4 Cup Flour Tapioca Flour
  • 1 tsp baking soda
  • 1 tsp Nutmeg ground
  • 1/2 tsp Cinnamon ground
  • 1/4 tsp Allspice ground
  • 1/2 Cup Cream Coconut Cream
  • 1/4 Cup Coconut Oil softened
  • 1/2 Cup Maple Syrup
  • 4 large eggs organic
  • 1 Tbsp Apple Cider Vinegar
  • 2 tsp Vanilla Extract

For the Frosting

  • 1/2 Cup Coconut Cream Chilled
  • 3 Tbsp Maple Syrup
  • 1 tsp Tapioca Starch
  • 1 tsp Nutmeg ground
  • 1/2 tsp Cinnamon ground

Instructions

For the Cupcakes

  • Preheat the oven to 350 F and line a cupcake pan with silicone or paper liner. (Also place a glass or metal bowl in the freezer to be used for the Frosting)
    Shift together the coconut flour, tapioca flour, baking soda, ground nutmeg, cinnamon and allspice. Keep aside.
    Cream together the coconut cream, coconut oil and the maple syrup with an electric beater, until slightly fluffy.Add the eggs, vanilla and apple cider vinegar and beat until creamy.
    Gradually add the coconut flour mix and gently fold it in.
    Divide the batter evenly into the cupcake pans, filling each cup about ¾ its size.
    Bake for 20 to 25 minutes.Let it cool completely before frosting.


For the Frosting

  • Take out of the freezer the mixing bowl.
    Add the chilled coconut cream, maple syrup, tapioca flour, nutmeg and the cinnamon in the above chilled glass or metal bowl.
    Beat it on high for 45 seconds to a minute, or until the frosting is fluffy.
    Pipe or spread the frosting, with a butter knife, on the cooled eggnog cupcakes
    Dust with a sprinkle of fresh nutmeg and serve immediately. 
    Notes
    Use coconut cream and NOT coconut milk in the frosting. 
    The tapioca flour acts as a stabilizer for the coconut cream.
    In a cool room, this frosting can last up to 4 hours without melting. But do not add more coconut cream than recommended. It will make the frosting taste gritty.
    Store the leftover in the refrigerator.


Nutrition

Calories: 325kcal | Carbohydrates: 29g | Protein: 6g | Fat: 21g | Saturated Fat: 17g | Cholesterol: 105mg | Sodium: 217mg | Potassium: 199mg | Fiber: 4g | Sugar: 17g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg