Vegan Eggnog Cupcakes Recipe | Plantiful Bakery (2024)

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These Vegan Eggnog Cupcakes are fluffy, moist, rich, and easy to make. They are topped with delicious vegan eggnog buttercream frosting. A perfect holiday treat! Small batch. Dairy-free, eggless.

THESE EGGNOG CUPCAKES ARE

vegan
dairy-free
egg-free
soft
fluffy
moist
rich
so delicious
easy to make
topped with vegan eggnog frosting
perfect holiday treat

WHAT YOU NEED TO MAKE VEGAN EGGNOG CUPCAKES

You need the following ingredients to make these vegan eggnog cupcakes (the exact measurements are in the recipe card below):

All-purpose flour – keeps the cupcakes light and fluffy because of its fine texture. Sift the flour to avoid lumps in the batter.
Cornstarch – improves the texture.
Baking powder and baking soda
Sea salt – balances the sweetness.
Cinnamon and nutmeg – add warm depth of flavor.
Unsalted vegan butter – Use vegan butter with 75-80% fat. Let the butter soften at room temperate before making the batter and frosting.
Sugar – I recommend using organic white cane sugar.
Vegan yogurt – add moisture to the cupcakes. You can substitute it for applesauce.
Unsweetened oat milk – Use any plant-based milk of your choice, such as almond, soy, or cashew milk. Make sure it is at room temperature.
Vegan eggnog – Click here for my homemade vegan eggnog. Otherwise, I recommend using eggnog with a thicker consistency.
Apple cider vinegar – helps to activate the baking soda. You can also use lemon juice.
Powdered sugar – Sift the sugar to avoid lumps in the buttercream frosting.
Vanilla – I used vanilla powder, but you can also use vanilla extract or paste.

Equipment you need:

Cupcake (muffin) pan
6 cupcake liners
Medium size bowl
Whisk
Two large bowls
Hand mixer (or stand mixer)
Sifter
Silicon spatula
Cooling rack
Piping bag and piping star tip

HOW TO MAKE THE BEST VEGAN EGGNOG CUPCAKES

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the pan

Preheat the oven to 350°F (180°C) and line the muffin pan with 6 cupcake liners. Set aside.

2. Step: Combine dry ingredients

In a medium-size bowl, using a whisk, combine all-purpose flour, cornstarch, baking powder, baking soda, ground cinnamon, nutmeg, and a pinch of salt. Set aside.

3. Step: Make cupcake batter

In a large bowl using a hand mixer or a stand mixer, beat vegan butter with granulated sugar on high speed until fluffy and lighter in color for about 3-4 minutes. Add in vegan yogurt and mix until incorporated. Slowly and gradually mix in oat milk, vegan eggnog, and apple cider vinegar. Mix until fully combined. Then sift in dry ingredients and gently combine using a spatula.

4. Step: Bake the cupcakes

Divide the batter evenly into 6 cupcake liners. Bake in preheated oven for 20-25 minutes or until a toothpick inserted into the middle comes out clean. If it looks wet, bake for about 5 minutes longer.

Transfer to a cooling rack and allow to cool completely before frosting. If the cupcakes are still warm, the frosting will melt.

5. Step: Make vegan eggnog frosting

Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Sift in powdered sugar and mix until combined. Slowly and gradually mix in vegan eggnog until incorporated and fluffy. Lastly, mix in vanilla and ground nutmeg.

6. Step: Assemble the cupcakes

Using a piping bag with a star tip, pipe a swirl of frosting onto each cupcake. Top with a sprinkle of nutmeg or cinnamon.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE EGGNOG CUPCAKES?

Store the cupcakes in an airtight container in the fridge.

HOW LONG DO VEGAN EGGNOG CUPCAKES LAST?

Vegan eggnog cupcakes will last for about 4-5 days in the airtight container in the fridge.

CAN YOU FREEZE HOMEMADE EGGNOG CUPCAKES?

To freeze unfrosted cupcakes, place than in an airtight container or plastic zip-lock bag and store them in the freezer for up to 3 months. To defrost, let them thaw at room temperature. Then frost the cupcakes.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

Pumpkin Cupcakes
Blackberry Chocolate Cupcakes
Strawberry Cupcakes
Pastel Rainbow Cupcakes
Lotus Biscoff Cupcakes
Chocolate Cupcakes Filled with Ganache

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.

Happy baking!

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VEGAN EGGNOG CUPCAKES

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These Vegan Eggnog Cupcakes are fluffy, moist, rich, and easy to make. They are topped with delicious vegan eggnog buttercream frosting. A perfect holiday treat! Small batch. Dairy-free, eggless.

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Prep Time:15 mins

Ingredients

Cupcakes:

110 g all-purpose flour
1/2 tbsp cornstarch
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
pinch sea salt
60 g vegan butter, softened *
70 g granulated sugar
2 tbsp vegan yogurt
2 tbsp unsweetened oat milk, room temperature, or any plant-based milk
1/4 cup vegan eggnog, room temperature
1/2 tbsp apple cider vinegar, or lemon juice

Frosting:

180 g unsalted vegan butter, softened *
80 g powdered sugar
4 tbsp vegan eggnog, room temperature
¼ tsp ground vanilla, or 1 tsp vanilla extract
pinch ground nutmeg

Instructions

Cupcakes

Preheat the oven to 350°F (180°C) and line the muffin pan with 6 cupcake liners. Set aside.
In a medium-size bowl, using a whisk, combine all-purpose flour, cornstarch, baking powder, baking soda, ground cinnamon, nutmeg, and a pinch of salt. Set aside.
In a large bowl using a hand mixer or a stand mixer, beat vegan butter with granulated sugar on high speed until fluffy and lighter in color for about 3-4 minutes. Add in vegan yogurt and mix until incorporated. Slowly and gradually mix in oat milk, vegan eggnog, and apple cider vinegar. Mix until fully combined. Then sift in dry ingredients and gently combine using a spatula.
Divide the batter evenly into 6 cupcake liners. Bake in preheated oven for 20-25 minutes or until a toothpick inserted into the middle comes out clean. If it looks wet, bake for about 5 minutes longer.
Transfer to a cooling rack and allow to cool completely before frosting.

Frosting

Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Sift in powdered sugar and mix until combined. Slowly and gradually mix in vegan eggnog until incorporated and fluffy. Lastly, mix in vanilla and ground nutmeg.
Using a piping bag with a star tip, pipe a swirl of frosting onto each cupcake. Top with a sprinkle of nutmeg or cinnamon.

Notes

* Vegan butter: Use vegan butter with about 75-80% fat. Let the butter soften at room temperate before making the batter and frosting.

Storing:

Store the cupcakes in an airtight container in the fridge for up to 4-5 days. You can also freeze the unfrosted cupcakes for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1cupcake | Calories: 480kcal

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Nutrition Facts

Serving: 1 cupcake / Calories: 480kcal / Total Fat: 32,7g / Saturated Fat: 15,9g / Cholesterol: 0mg / Total Carbohydrate: 42,1g / Fiber: 1,0g / Sugar: 25,1g / Protein: 3,1g / Sodium: 214mg / Potassium: 60mg / Iron: 1,3mg