Gluten Free Eggnog Cupcakes

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1/2 cup Almond flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Cinnamon
  • 3/8 tsp Nutmeg
  • 1 1/4 cup Powdered sugar
  • 1 dash Salt
  • 3/4 cup Sugar

• Dairy

  • 1/2 cup Butter

• Beer, Wine & Liquor

  • 5/8 cup Eggnog

• Other

  • 1/4 teaspoon cinamon

Found on fearlessdining.com

Description

Directions

• Preheat the oven to 350 degrees.
• In a mixer, add all wet ingredients.
• Slowly add in dry ingredients while beating on medium high speed.
• Line a muffin tin with paper cupcake liners.
• Use a soup scoop to pour batter into each, so they are about 3/4 full.
• Bake for 20 minutes.
• Remove and put on a cooling rack.
• For icing
• Put powdered sugar into a mixer. Power it on low and add eggnog.
• Turn the speed up until the icing is whipped.
• Spread onto cupcakes when they are cool.

Nutrition