The Best Gluten-Free Vegan Eggnog Cupcakes: An Allergy-Friendly Holiday Dessert Dream

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The magic of the holiday season often revolves around cherished traditions, and for many, that includes indulging in delightful festive treats. Eggnog, with its creamy texture and warm spices, is a quintessential part of these celebrations. However, for families navigating food allergies, enjoying classic holiday fare can often come with significant challenges and a fear of missing out. This is precisely why creating inclusive, allergy-friendly recipes holds such a special place in my heart.

I remember the moment vividly: my son tasted eggnog for the very first time. As a parent of a child with severe food allergies, moments like these are truly priceless. When your child’s diet has been restricted to a handful of safe foods, every new acceptance feels like a monumental victory. Watching him savor that rich, spiced drink filled me with an indescribable joy, a stark contrast to the continuous battle of finding safe, nourishing, and exciting foods.

Some might wonder if it’s even possible to create an eggnog treat that is both egg-free and dairy-free, while also being gluten-free and top-8-allergen-free. The answer, I’m thrilled to confirm, is a resounding YES! These Gluten-Free Vegan Eggnog Cupcakes are a testament to that possibility. They capture all the beloved flavors of traditional eggnog in a tender, moist cupcake base, generously topped with a rich, spiced eggnog frosting. These aren’t just allergy-friendly; they are genuinely delicious, rivaling any conventional cupcake you’ve ever tried.

Sourcing Your Star Ingredient: Dairy-Free Eggnog

The journey to creating these incredible cupcakes began with finding the right dairy-free eggnog. Last year, I noticed several non-dairy eggnog options popping up online, but they were elusive in my local grocery stores. Imagine my excitement when, unexpectedly, my local Winco (not even a dedicated health food store!) stocked a fantastic dairy-free version. This experience taught me that it’s always worth asking your local grocer to carry specialty items. You never know what culinary discoveries await right in your neighborhood.

The market for dairy-free eggnog has expanded significantly. You can find varieties made with various bases like soy, coconut, almond, or oat milk, offering options for diverse dietary needs and preferences. When selecting your vegan eggnog, remember to always double-check labels to ensure it aligns with your specific allergy requirements. This diligence is key to safe and enjoyable allergy-friendly baking.

From Simple Sips to Scrumptious Cupcakes

As any parent knows, introducing a new food to a child, especially one with a sensitive palate or allergies, is always a gamble. While I hoped my son would enjoy the eggnog, I also prepared myself for the possibility that he might not. It’s perfectly natural for individuals to have different tastes, but there’s an undeniable joy in sharing food experiences with loved ones. His enthusiastic approval of the eggnog was a heartwarming moment that immediately sparked a new idea: baking with it!

I had often admired beautiful eggnog cupcake recipes on Pinterest, wishing I could adapt them for our allergy-friendly kitchen. That’s when inspiration struck: I KNEW I had to create a gluten-free and vegan version. With a passion for baking and a commitment to making holiday treats accessible for everyone, I embarked on this culinary adventure. The result exceeded all expectations; these are, without exaggeration, among the most delicious cupcakes I have ever baked in my entire life.

The tender crumb of the cupcake combined with the rich, spiced frosting creates a flavor profile that is utterly irresistible. I’m already contemplating whether it’s acceptable to stockpile dairy-free eggnog just to enjoy these cupcakes year-round. They are far too good to be confined solely to the holiday season!

Aquafaba: The Game-Changing Egg Replacer for Vegan Baking

For those unfamiliar with aquafaba, prepare to have your baking world transformed. This remarkable ingredient is, quite simply, a game-changer for vegan and egg-free baking. Aquafaba is the liquid (brine) found in a can of chickpeas (garbanzo beans). It’s an incredibly versatile and effective egg replacer that contributes to the tender and moist texture of these gluten-free vegan eggnog cupcakes.

Using aquafaba is incredibly simple: just open a can of chickpeas, drain the liquid, and measure it out. That liquid is pure gold for bakers! No more discarding it with the beans; instead, harness its unique properties. It can mimic egg whites, binding ingredients and providing lift, without any eggy flavor. This discovery has truly elevated my allergy-friendly baking, allowing for creations that are every bit as delightful as their traditional counterparts.

Beyond the cupcakes, the spiced eggnog frosting deserves its own accolades. It’s so rich and flavorful, I believe it might be one of my greatest contributions to the culinary world. I even had some leftover frosting and used it to generously coat snickerdoodles – and yes, the holiday cheer (and deliciousness!) just keeps on going at our Allergy Awesomeness household.

Universal Appeal: Loved by All, Allergy or Not

A true measure of an allergy-friendly recipe’s success is when it’s enjoyed and praised by those who don’t have dietary restrictions. I often find myself borrowing ingredients from my wonderful neighbors – on one occasion, it was vanilla extract (a baking staple I always seem to run out of!). As a thank you, I shared these eggnog cupcakes with her and her boyfriend, and their enthusiastic feedback was incredibly rewarding. Hearing someone who eats “normally” rave about your allergy-friendly creation is always a huge win.

These cupcakes transcend dietary labels. Their tender texture, warming spices, and creamy frosting create an experience that appeals to everyone. You’ll find that friends and family, whether they have allergies or not, will genuinely adore these festive treats. They are perfect for holiday parties, family gatherings, or simply enjoying with a warm cup of cocoa by the fire. My greatest hope is that these gluten-free, vegan, and allergy-friendly eggnog cupcakes bring an extra measure of joy, warmth, and deliciousness to your Christmas and holiday celebrations, making them truly merry and bright for all.

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