Eggnog Cupcakes


For the Cupcakes

1/2 cup Vegan Eggnog

1/2 cup plant-based milk

1 tbsp lemon juice or apple cider vinegar

80g caster or coconut sugar

1/2 cup sunflower oil

1 tsp vanilla

1 cup almond or oat flour

2 tsp baking powder

½ tsp nutmeg

½ tsp cinnamon

pinch of salt

9 tsp caramel sauce

For the Frosting

1/3 cup vegan butter, softened at room temperature

1 cup icing sugar

1 ½ tbsp sweetened condensed oat milk

½ tsp vanilla

1 tbsp oat milk

To decorate

Oat Flour Sugar Cookies

Nutmeg or cinnamon


Preheat your oven to 350 and line amini muffin pan with mini cupcake liners.

Add Eggnog and milk, lemon juice/apple cider vinegar and whisk.

Setaside for 5 minutes to curdle.

Whisk in sugar, sunflower oil and vanilla.

Sift in flour, baking powder, nutmeg and cinnamon, then add salt.

Whisk to a smooth batter – be careful not to overmix.

Use an ice cream scoop or spoon to divide the mix into mini cupcake liners, about 2/3 full.

Bake in the middle of the oven for 17-20 minutes or until golden and fluffy and an inserted toothpick comes out clean.

Carefully transfer to a wire rack to cool compleatly.

For the Frosting

Put butter into a bowl and beat with an electric handheld whisk or standing mixer.

Once smooth, gradually beat in icing sugar, condensed milk, vanilla and oat milk.

Beat until smooth, fully incorporated, light and fluffy.

Transfer the buttercream to a piping bag with a star-shaped nozzle.

Core the centre of the cupcakes and fill with 1 tsp of caramel.

Place the center piece of cupcake back on top.

Pipe the buttercream on top of the cupcakes, decorate with Cookies and sprinkle with nutmeg or cinnamon. Enjoy!
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