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Gluten-Free Mini Eggnog Cupcakes

Name: Gluten-Free Mini Eggnog Cupcakes
Prep time: 15 min
Total time: 35 min
Cuisine: Cakes, Diabetes-Friendly Recipes, Featured Recipes on Diabetes Food Hub®, Holiday Recipes
Ingredients: For the cupcakes:; 3 large eggs; 5 tablespoons Splenda® Stevia Jar Sweetener; ½ cup eggnog; ⅓ cup plain nonfat Greek yogurt; 1 teaspoon pure vanilla extract; 2 ½ cups superfine almond flour; 2 teaspoons baking powder; ½ teaspoon ground cinnamon; ½ teaspoon ground nutmeg; For the topping:; 2 ounces light cream cheese, softened; 2 squeezes Splenda® Stevia Liquid Sweetener; 1 tablespoon eggnog; 1 cup sugar-free whipped topping

Meets nutrition guidance set by the American Diabetes Association^®

Makes 32 cupcakes Calories 80 Prep Time 15 minutes Total Time 35 minutes Made with Splenda® Liquid Sweetener

Ingredients

For the cupcakes:

3 large eggs

5 tablespoons Splenda® Stevia Jar Sweetener

½ cup eggnog

⅓ cup plain nonfat Greek yogurt

1 teaspoon pure vanilla extract

2 ½ cups superfine almond flour

2 teaspoons baking powder

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

For the topping:

2 ounces light cream cheese, softened

2 squeezes Splenda® Stevia Liquid Sweetener

1 tablespoon eggnog

1 cup sugar-free whipped topping

Nutrition Info Per Serving

Serving Size: 1 cupcake

Calories	80
Total Fat	6g
Saturated Fat	1g
Cholesterol	20mg
Sodium	50mg
Total Carbs	6g
Dietary Fiber	1g
Sugars	2g
Added Sugars	1g
Protein	3g

Instructions

Preheat oven to 375° Prepare a mini muffin tin by spraying with nonstick cooking spray.
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.
Scoop batter into mini-muffin tins, filling each ¾ full with batter. Bake for 10-12 minutes, until cooked through. Remove and let cool completely.
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.
When cupcakes are cooled, pipe about a tablespoon of topping onto each, and sprinkle a little nutmeg or cinnamon onto each. Serve immediately.

Note

If no eggnog is available, any kind of milk may be used. Cupcakes will still have an eggnog flavor due to the eggs and nutmeg in the recipe.
Cupcakes may be frozen after baking for easy dessert prep. Before using, just thaw, then frost, and serve!