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Gluten-Free Mini Eggnog Cupcakes

April 2, 2025

Gluten-Free Mini Eggnog Cupcakes

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:

  1. Preheat oven to 375 degrees F. Prepare a mini muffin tin by spraying with nonstick cooking spray.

  2. 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.

  3. Scoop batter into mini-muffin tins, filling each ¾ full. Bake for 10–12 minutes, until cooked through. Remove and let cool completely.

  4. 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.

  5. When cupcakes are cooled, pipe about a tablespoon of topping and sprinkle a little nutmeg or cinnamon onto each. Serve immediately.

Low Carb
Holidays & Entertaining
Gluten-Free
Dessert
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Nutrition facts

32 Servings



  • Serving Size

    1 cupcake


  • Amount per serving



    Calories





    80

  • % Daily value*

  • Total Fat
    6g

    8%

    • Saturated Fat
      1.2g

      6%
    • Trans Fats
      0g

  • Cholesterol
    20mg

    7%

  • Sodium
    45mg

    2%

  • Total Carbohydrate
    3g

    1%

    • Dietary Fiber
      1g

      4%
    • Total Sugars
      1g
    • Added Sugars
      0g

      0%

  • Protein
    3g

  • Potassium
    85mg
    2%

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