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Gluten-Free Mini Eggnog Cupcakes diabetes friendly recipe

Gluten-Free Mini Eggnog Cupcakes

Meets nutrition guidance set by the American Diabetes Association®

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


  1. Preheat oven to 375° 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 with batter. 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 onto each, and sprinkle a little nutmeg or cinnamon onto each. Serve immediately.


  • 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!

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