Vegan Eggnog Cupcakes landscape image

Vegan Eggnog Cupcakes with Easy Vegan Eggnog and Eggnog Sugar Cookies (Gluten-Free)

These three recipes are perfect for the festive season: thick and creamy Easy Vegan Eggnog pairs beautifully with light and fluffy Vegan Eggnog Cupcakes with a hidden caramel centre. Top them off with luscious vanilla buttercream and crisp Eggnog Sugar Cookies.

These are the ultimate festive bake and if you love all things cinnamon, nutmeg and eggnog in general, you are in for a treat! Before working on these recipes, I don’t think I had fully appreciated how much I love eggnog as it’s not a huge “thing” in the UK but after making my own I am 100% in. It is so thick and creamy, rich and decadent without being too heavy as it’s not packed with nuts. As it is so light, it makes for the best and tastiest cupcakes with delicious sugar cookies inspired by the drink, too.

What do these Vegan Eggnog Cupcakes taste like?

When served with a glass of cold (or warm) Easy Vegan Eggnog and topped with the best Eggnog Sugar Cookies, these cupcakes are pretty special. They are:

  • Packed with warming spices
  • Light, fluffy and cakey
  • Melt in your mouth
  • Rich and luscious buttercream
  • With a hidden caramel centre
  • Easy to make in one bowl
  • Naturally vegan, nut free and gluten-free
  • Delicious to make at Christmastime

If you are already in love with these cupcakes, skip ahead to the recipe cards below (there are three cards, one for each part of this recipe) or let’s see what goes into these beauties.

Vegan Eggnog Cupcakes with fairy lights
Vegan Eggnog Cupcakes

What ingredients go into the Easy Vegan Eggnog?

The eggnog recipe is really easy and comes together in 5 minutes. I played around with the right balance of spices, creaminess and sweetness and think I have it just right:

  • Plant-based milk: any milk in a carton will work for this eggnog. My favourites are oat or almond but coconut, soya or hemp milk will also work well.
  • Sweetened condensed milk: this adds a lot of the creaminess and sweetness. You can find a few condensed milks in the shops, I like the oat condensed milk from Natures Charm who also have a delicious coconut one, too. I would really recommend the condensed milk for this recipe although you could try replacing it with half milk, half syrup, though.
  • Maple syrup: for the sweetness. I only use a little bit as a lot of the sweetness comes from the condensed milk. Other sweeteners like agave, date or coconut syrup or vegan honey will also be great.
  • Vanilla essence: for the lovely subtle flavour.
  • Cornstarch: when heated this helps to thicken the Easy Vegan Eggnog into the best drink. You could similarly use arrowroot powder.
  • Nutmeg and cinnamon: classic eggnog flavours!
Vegan Eggnog Cupcakes and Eggnog Sugar Cookies
Vegan Eggnog Cupcakes

What do I need for the Vegan Eggnog Sugar Cookies?

The recipe for these cookies is based on my Christmas Tree Sugar Cookies (and also my Vegan Gingerbread Cookies) as it just works every time! They are crisp and delicious and so easy to make:

  • Almond or cashew butter: these are best when runny and smooth or you can use another nut or seed butter.
  • Maple syrup: you can use other syrups like agave, coconut or date or vegan honey, too.
  • Sweetened condensed milk: as above, this adds a lot of lovely sweetness and sickness to the recipe. You could swap this for extra syrup, if you don’t have any.
  • Vanilla essence: for the flavour.
  • Plain or GF plain flour: this keeps the dough light and smooth. Use a GF flour blend with xantham gum to keep these cookies light and to prevent them from being crumbly.
  • Nutmeg and cinnamon: for the eggnog flavour in the cookies.
  • Salt: to enhance the flavours.
  • Icing sugar: mixed with water to make the glaze to decorate.

What ingredients do I need for the Vegan Eggnog Cupcakes?

I just love these cupcakes as they are so light and fluffy and so easy to make in one bowl. They are a new favourite and I think I will use these to make some classic vegan vanilla cupcakes for the new year. Here’s what goes into them:

  • Easy Vegan Eggnog: the recipe as above is perfect for these cupcakes. Shop-bought will also work or use more plant-based milk and some extra spices to get all the flavours.
  • Plant-based milk: using half eggnog half normal dairy-free milk results in the better texture and taste. As usual any milk will do but my favourites are oat, almond or coconut.
  • Lemon juice: or apple cider vinegar helps to curdle the milk to bind the batter.
  • Caster or coconut sugar: both are great but for the lighter coloured cupcakes, use a white caster sugar.
  • Sunflower oil: my favourite oil to bake with as it produces fluffy, springy cupcakes. You can use melted can cooled coconut oil, too.
  • Vanilla essence: for the flavour.
  • Plain or GF plain flour: to keep the cupcakes really fluffy and delicious. If using GF flour, as above, use your favourite one to bake with as all blends will differ.
  • Baking powder: for the rise.
  • Nutmeg and cinnamon: for even more eggnog-like flavour. If you are not using eggnog, but using all plant milk, double the nutmeg and cinnamon.
  • Salt: to enhance all the flavours.
  • Caramel: this is for the hidden centre, and it works SO well with the eggnog flavours. I used the one from Natures Charm but my favourite cheats’ caramel also works so well here or my Chai Pumpkin Spice Caramel is the dream.
Vegan Eggnog Cupcakes with a caramel middle
Vegan Eggnog Cupcakes

All that is left for the Vegan Eggnog Cupcakes is the buttercream. It’s light, luscious and perfect for frosting.

What frosting is best for these cupcakes?

My go-to frosting is now a quick swiss meringue-style buttercream which uses aquafaba (the water from a tin of chickpeas) instead of plant-based milk. When whipped into the buttercream it makes for the most luscious and light texture. That said, you can use plant-based milk. This buttercream goes a step further with some sweetened condensed milk too, but you can swap this for extra aquafaba or milk. It does add a lovely sweetness and stickiness, though, so I really recommend you trying it!

Are these recipes gluten-free and nut-free?

The eggnog is naturally gluten-free and nut-free, as long as your plant-based milk is right for your needs (the same goes for the milk in the cupcakes). For the cookies, use a seed butter like tahini or sunflower seed butter to make them nut-free and to make them gluten-free, use a GF flour. For the cupcakes, just check your milk is nut-free/gluten-free and that you use a GF-certified flour.

How long will these last for?

The Easy Vegan Eggnog can be enjoyed warm or cold, and once cool, can be stored in the fridge in a sealed container for 2-3 days. For the Eggnog Sugar Cookies, they will last 1-2 weeks but will soften over time. As for the Vegan Eggnog Cupcakes, one frosted and filled, keep them in a sealed container in the fridge for 3-5 days or at room temperature for 2-3 days – although best eaten at room temperature. Unfrosted cakes will keep in the freezer for up to 1 month.

Easy Vegan Eggnog in a glass
Easy Vegan Eggnog

I love these eggnog recipes, what other Christmas recipes can I make?

I really hope you will love this Easy Vegan Eggnog, the Vegan Eggnog Sugar Cookies and Vegan Eggnog Cupcakes (there’s a lot of vegan eggnog in there) and for more festive ideas, how about my:

Easy Vegan Eggnog (Gluten-Free)

  • Servings: 2 glasses
  • Difficulty: easy
  • Print

A simple and delicious homemade Easy Vegan Eggnog filled with warming spices. This eggnog is nut-free and easy to make in a saucepan in 5 minutes – plus it’s so thick and creamy.

Ingredients

  • 480ml plant-based milk
  • 4 tbsp sweetened condensed oat milk
  • 2 tbsp maple syrup
  • 2 tsp vanilla essence
  • 1 tbsp cornstarch
  • ½ tsp nutmeg
  • ½ tsp cinnamon

Directions

  1. Add all the ingredients to a medium saucepan and whisk thoroughly.
  2. Now place the saucepan on the hob/stove and warm the eggnog mix over a high heat just until it starts to bubble. While whisking, allow the eggnog to simmer for 3-5 minutes until thickening.
  3. Either drink warm as it is or allow the eggnog to cool down and store in the fridge in a sealed container for 2-3 days.

Vegan Eggnog Sugar Cookies (Gluten-Free)

  • Servings: 20+
  • Difficulty: easy
  • Print

These Vegan Eggnog Sugar Cookies are quick and easy to make, naturally vegan and gluten-free and deliciously crisp and golden. Cut out any shapes and decorate with thick icing sugar for warmly spiced festive cookies.

Ingredients

  • 60g almond or cashew butter
  • 2 tbsp maple syrup
  • 1 tbsp sweetened condensed oat milk
  • ½ tsp vanilla essence
  • 55g plain or GF plain flour
  • ¼ tsp nutmeg
  • ¼ tsp cinnamon
  • A pinch of salt
  • 50g icing sugar
  • 1-2 tsp water

Directions

  1. Add the almond or cashew butter, maple syrup, sweetened condensed oat milk and vanilla to a bowl and whisk until smooth.
  2. Add in the flour, nutmeg, cinnamon and salt and stir to a sticky dough. Shape into a ball and wrap up and chill for at least 30 minutes in the fridge.
  3. Preheat the oven to 160Fan/180*C and line 2 baking trays with parchment paper.
  4. On a floured surface, roll out the dough (use a piece of parchment paper underneath the rolling pin) to about ½-cm thickness. Cut out shapes and carefully transfer to the baking trays. Re-roll any scraps to use all the dough.
  5. Bake one tray at a time for the most even bake, 5-6 minutes for the smaller cookies, 6-8 minutes for medium-sized cookies and 8-10 minutes for larger cookies.
  6. Allow to rest for 5 minutes then transfer to a wire rack to cool fully.
  7. Mix the icing sugar and water to a thick but pipeable glaze and insert into a piping bag. Pipe the icing onto the cookies. Once set, store the cookies in a sealed container for 5-7 days at room temperature.

Vegan Eggnog Cupcakes (Gluten-Free)

  • Servings: 9
  • Difficulty: easy
  • Print

These three recipes are perfect for the festive season: thick and creamy Easy Vegan Eggnog pairs beautifully with light and fluffy Vegan Eggnog Cupcakes with a hidden caramel centre. Top them off with luscious vanilla buttercream and crisp Eggnog Sugar Cookies.

Ingredients

    For the cupcakes:
  • 120ml Easy Vegan Eggnog (as above)
  • 120ml plant-based milk
  • 1 tbsp lemon juice or apple cider vinegar
  • 80g caster or coconut sugar
  • 120ml sunflower oil
  • 1 tsp vanilla essence
  • 175g plain or GF plain flour
  • 2 tsp baking powder
  • ½ tsp nutmeg
  • ½ tsp cinnamon
  • A pinch of salt
  • 9 tsp caramel sauce
  • For the buttercream:
  • 75g vegan butter, softened at room temperature
  • 225g icing sugar
  • 1 ½ tbsp sweetened condensed oat milk
  • ½ tsp vanilla essence
  • 1 tbsp aquafaba or plant-based milk
  • To decorate:
  • Vegan Eggnog Sugar Cookies
  • Extra nutmeg or cinnamon

Directions

  1. Preheat the oven to 160Fan/180*C and line a muffin tray with 9 cases.
  2. Add the Vegan Eggnog and plant-based milk to a bowl with the lemon juice/apple cider vinegar and whisk. Leave for 5 minutes to curdle.
  3. Now whisk in the sugar, sunflower oil and vanilla.
  4. Sift in the flour, baking powder, nutmeg and cinnamon and add the salt. Whisk to a smooth batter – being careful not to overmix.
  5. Use an ice cream scoop or spoon to divide the mix into 9 cases, about 2/3 full.
  6. Bake in the middle of the oven for 17-20 minutes or until golden and fluffy and an inserted skewer comes out clean.
  7. Carefully transfer to a wire rack to cool fully.
  8. When the cupcakes are ready, add the butter to a bowl and beat with an electric handheld whisk or standing mixer. Once smooth, gradually beat in the icing sugar, sweetened condensed oat milk, vanilla and aquafaba or plant-based milk. Beat until smooth, fully incorporated, light and fluffy.
  9. Transfer the buttercream to a piping bag with a star-shaped nozzle.
  10. Core the centre of the cupcakes and fill with 1 tsp of caramel. Place the cored piece of cake back on top.
  11. Pipe the buttercream on top of the cupcakes, decorate with Vegan Eggnog Sugar Cookies and some extra nutmeg or cinnamon. Store cupcakes at room temperature in a sealed container for 2-3 days or in the fridge for 3-5 days. Un-frosted cupcakes will keep for up to 1 month in the freezer.
Vegan Eggnog Cupcakes landscape image
Vegan Eggnog Cupcakes

I look forward to hearing what you think of this Easy Vegan Eggnog, the Vegan Eggnog Sugar Cookies and Vegan Eggnog Cupcakes so please let me know in the comments below. If you make any of these recipes, I would love to see so please tag me in them – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With LOTS of vegan eggnog love x

2 thoughts on “Vegan Eggnog Cupcakes with Easy Vegan Eggnog and Eggnog Sugar Cookies (Gluten-Free)

  1. naturally.sophiexx says:

    Heya Amy. Love the ideas of having a nice warm drink with a Camereal centred cupcakes 🧁 sounds the dream. I’ve never tried Eggnog and what is it? I’m not exactly sure what it is- is lit like a Xmas festive latte type of thing?
    Splendid photography as always and love almond milk, coconut and oat. Saved to my WordPress saved collection. Where did you get your beautiful food board from?
    Best Wishes Sophs 😊

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