Notes: For the gluten-free flour, use the following blend: 1 cup (120g)
millet flour, ¾ cup (90g)
tapioca flour, ¾ cup (90g)
brown rice flour, and 1 ½ teaspoons
xanthan gum. Most store-bought gluten-free flour blends (like
this one!) should work as well, if measured
like this.
Whole wheat pastry flour, regular whole wheat flour or all-purpose flour may be substituted for the white whole wheat flour.
I highly recommend using the liquid stevia! It’s one of my favorite ingredients (you’ll use it in all of
these recipes of mine!), and I buy it online
here because that’s the cheapest price I’ve found. I do not recommend substituting for it in the cupcake batter. If you do, you’ll need to reduce the amount of eggnog to compensate, and your cupcakes won’t taste like eggnog as a result. If you prefer not to use the liquid stevia in the frosting, then substitute 1 ½ teaspoons of
this powdered stevia OR ¼ cup of granulated sugar.
I buy my erythritol online
here. If you prefer not to use erythritol in the cupcakes, substitute 6 tablespoons (72g) of granulated, brown, or
coconut sugar.
I actually prefer using vegan almond milk nog in these cookies!
This is the one I found at Target, and it tastes just like regular eggnog. Both vegan eggnog and light eggnog work equally well, so use whatever you prefer!
This is the instant pudding mix I use. You just need the dry instant pudding mix—don’t prepare it according to the package directions! You may omit it, but you’ll need to increase the liquid stevia. Without the instant pudding mix, the frosting will no longer be stiff enough to pipe, so you’ll need to spread it on the cupcakes instead.
{gluten-free, low fat, lower sugar}