Easy Gluten Free Eggnog Cupcakes with Eggnog Frosting

For the best cupcake recipes, check out my Gluten Free Cupcakes resource guide!!

Allergen Information:

These fluffy eggnog cupcakes are gluten-free, soy-free, and oat-free. You can easily make them dairy-free and nut-free. See the Substitutions section below for these instructions.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

• Gluten Free Flour Blend – I have used both King Arthur Measure for Measure and Bob’s Red Mill 1 to 1 GF Blend in this recipe. That doesn’t mean others will not work; I have not tested other flours.
• Almond Flour—Use almond flour instead of almond meal. If you are nut-free, see the Substitutions section below for instructions on adapting the recipe.
• Xanthan Gum or Guar Gum – if your gluten free blend doesn’t contain one of these, you must add it. See the Substitutions below for a gum-free option.
• Butter – Use unsalted butter. See the Substitutions for a dairy-free alternative.
• Eggs – Use large-size eggs.
• Vanilla Extract – Use pure vanilla extract if you can. Imitation vanilla should be okay in this recipe.
• Eggnog – You can use regular or dairy-free eggnog to make this gluten-free eggnog cupcake recipe.

Substitutions:

• To make this recipe gum-free, use my DIY Gluten Free Flour Blend. It uses psyllium husk instead of xanthan or guar gum.
• To make this recipe nut-free, omit the almond flour and add 1/4 cup of the gluten-free flour blend.
• To make this recipe dairy-free, use plant-based butter (for the frosting, too!) and dairy-free eggnog.

Types Of Eggnog:

Did you know you can buy eggnog with regular milk or dairy-free with almond, oat, or soy milk? Having a variety of eggnogs helps give people with food allergies a chance to enjoy their favorite holiday flavors.

Eggnog adds sweet spice to these desserts. Remember the eggnog in my homemade gluten free eggnog chocolate chip scones recipe from last week? Eggnog is so good to bake with!

Step 1: Add your dry ingredients to a large mixing bowl and use a whisk to blend.

Step 2: In a smaller bowl, add your wet ingredients. Whisk to blend.

🔑 Sandi says: Mix until the batter is barely mixed so that your cupcakes are light and fluffy.

Step 3: Pour the wet ingredients into the dry ingredients and mix gently. Here is a shot of the batter consistency. See how light and creamy it looks?

📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.

Step 4: Pour the cupcake batter into parchment paper cupcake liners. Fill each cup 3/4 full with the batter. I usually recommend parchment paper liners because the cupcakes will not stick to the wrapper.

Step 5: Bake at 350º F for 20-25 minutes.

To test for doneness, insert a toothpick into the center of a cupcake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cupcakes must be baked longer.

Why are the cupcakes too moist?

If your cupcakes are too moist, you either didn’t bake them long enough, used too much butter or oil, or used too much liquid. Every gluten-free flour blend has a different starch-to-grain ratio, and this affects the liquid levels as well as how the fat is absorbed in the flour blend. (Imagine starch and oil combined…it can make a pasty gunk. Many gluten free flour blends have a very high starch content.) If you use a flour blend different from the one I tested, be sure to look at my step-by-step photos and compare the batter consistency of your batter to mine.

Why did my cupcakes sink in the middle?

The two main reasons cupcakes sink in the middle are that you opened the oven door during the baking process or that you used too much liquid in the batter. I know you are tempted to open the oven door to get a better look at the cupcakes, but opening the oven door adds a blast of cool air, which can cause your cupcakes to fall.