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Eggnog Cupcakes

Print Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups gluten-free all-purpose flour blend
  • 1/2 cup almond flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 3/4 cup eggnog
  • 1 tsp vanilla extract
  • 1/2 tsp rum extract
  • 4 oz cream cheese softened
  • 1/4 cup unsalted butter softened
  • 2 cups powdered sugar
  • 3 tbsp eggnog
  • Freshly grated nutmeg for garnish

Method
 

  1. Preheat oven to 350°F and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, salt, nutmeg, and cinnamon until well combined.
  3. In a large bowl, cream together the sugar and 1/2 cup softened butter until light and fluffy, about 3 minutes.
  4. Add eggs one at a time to the butter mixture, beating well after each addition, then mix in vanilla extract and rum extract.
  5. Alternate adding the dry ingredients and 3/4 cup eggnog to the wet ingredients, beginning and ending with dry ingredients, mixing gently until just combined.
  6. Divide batter evenly among the cupcake liners, filling each about 2/3 full.
  7. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean, then cool completely on a wire rack.
  8. For the frosting, beat together cream cheese and 1/4 cup butter until smooth and creamy.
  9. Gradually add powdered sugar, beating until fluffy, then mix in 3 tablespoons eggnog until you reach desired consistency.
  10. Pipe or spread frosting onto cooled cupcakes and garnish with freshly grated nutmeg before serving.