Gluten-Free Mini Eggnog Cupcakes
Splenda® is a proud sponsor of the American Diabetes Association® Diabetes Food Hub®
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- Servings
- 32 Servings
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- Serving size
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1 cupcake
Ingredients
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eggs (for the cupcake)
- 3 large
- 3 large
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Splenda Stevia Sweetener (for the cupcake)
- 5 tbsp
- 5 tbsp
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eggnog (for the cupcake)
- 1/2 cup
- 1/2 cup
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Plain Nonfat Greek yogurt (for the cupcake)
- 1/3 cup
- 1/3 cup
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pure vanilla extract (for the cupcake)
- 1 tsp
- 1 tsp
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superfine almond flour (for the cupcake)
- 2 1/2 cup
- 2 1/2 cup
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baking powder (for the cupcake)
- 2 tsp
- 2 tsp
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ground cinnamon (for the cupcake)
- 1/2 tsp
- 1/2 tsp
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ground nutmeg (for the cupcake)
- 1/2 tsp
- 1/2 tsp
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light cream cheese (softened, for the topping)
- 2 oz
- 57 g
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Splenda® Stevia Liquid Sweetener (for the topping)
- 2 squeezes
- 2 squeezes
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eggnog (for the topping)
- 1 tbsp
- 1 tbsp
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sugar-free whipped cream (for the topping)
- 1 cup
- 1 cup
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Directions
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Preheat oven to 375 degrees F. Prepare a mini muffin tin by spraying with nonstick cooking spray.
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In a bowl, whisk eggs for one minute until well-beaten. Whisk in Splenda Stevia Sweetener, 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.
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Scoop batter into mini-muffin tins, filling each ¾ full. Bake for 10–12 minutes, until cooked through. Remove and let cool completely.
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Meanwhile, prepare topping by beating cream cheese with Splenda Stevia Liquid Sweetener and eggnog until cream cheese is completely smooth, with no lumps. Fold in whipped topping gently. Refrigerate until cupcakes are ready to be topped.
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When cupcakes are cooled, pipe about a tablespoon of topping and sprinkle a little nutmeg or cinnamon onto each. Serve immediately.