Gluten-Free Mini Eggnog Cupcakes

Gluten-Free Mini Eggnog Cupcakes
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Splenda®.
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. 

Splenda® is a proud sponsor of the American Diabetes Association® Diabetes Food Hub®

  • Servings
    32 Servings
  • Serving size
    1 cupcake
Nutrition Facts

Nutrition Facts

32 Servings

  • Serving Size
    1 cupcake
  • Amount per serving Calories 80

  • Total Fat 6g
    • Saturated Fat 1.2g
    • Trans Fat 0g
  • Cholesterol 20mg
  • Sodium 45mg
  • Total Carbohydrate 3g
    • Dietary Fiber 1g
    • Total Sugars 1g
    • Added Sugars 0g
  • Protein 3g
  • Potassium 85mg
  • Phosphorus 90mg


  • eggs (for the cupcake)
    3 large
  • Splenda Stevia Sweetener (for the cupcake)
    5 tbsp
  • eggnog (for the cupcake)
    1/2 cup
  • 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
  • eggnog (for the topping)
    1 tbsp
  • sugar-free whipped cream (for the topping)
    1 cup


  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, 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 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.