Vegan Eggnog Cupcakes
Vegan Eggnog Flavoured Cupcakes
Yield: 12 Cupcakes
Prep Time: 15 Minutes Cook Time: 20 Minutes
Full Time: 35 Minutes
Turn your favourite holiday drink into a delicious dessert!
For the cupcakes:
1 + 2/3 cup all-purpose flour (can sub for GF flour)
1 cup brown sugar
1 + 1/4 tsp baking powder
1 tsp xanthan gum (optional - but recommended if using GF flour)
3/4 cup vegan butter, room temperature
6 tbsp aquafaba (brine from a can of chickpeas - used as egg replacer)
1/2 tsp vanilla extract
3/4 tsp nutmeg
1/4 tsp salt
1 cup vegan eggnog (I use Earth's Own "Oat Nog")
For the eggnog frosting:
1/2 cup vegan butter, room temperature
1/2 cup shortening (or you can use vegan cream cheese)
4 cups powdered sugar
4 tbsp vegan eggnog
1 tsp vanilla extract
1 tsp nutmeg
1/2 tsp cinnamon
Pre-heat oven to 350F, and grease muffin pan (or add cupcake liners)
In a large bowl, add your butter and brown sugar. Use hand mixer to combine. Mix until creamy.
Add in vanilla extract, aquafaba, and vegan eggnog. Mix to combine.
Slowly add in the dry ingredients (flour, baking powder, xanthan gum, nutmeg and salt), about half at a time. Mix using hand mixer. Continue till all dry ingredients are incorporated.
Fill the muffin tin with cupcake batter, till about 3/4 full.
Bake for 17-20 minutes, or until toothpick comes out clean. When it's done, remove from oven and allow it time to cool completely.
In the meantime, start making your icing. In a bowl, add room temperature butter and shortening. Using hand mixer to combine; mix until creamy. Add in vanilla, nutmeg and cinnamon, and mix to combine.
Add in about 1 cup of the powdered sugar, and 1 tbsp of the eggnog at a time. Mix and then repeat until all ingredients are incorporated and the icing is fluffy.
Frost cupcake once they are completely cooled.
For step-by-step process, please watch the video below!
Share your creation on Instagram and tag @marinatedvegan #marinatedvegan