Gluten-Free Mini Eggnog Cupcakes

Step 1

Preheat oven to 375° Prepare a mini muffin tin by spraying with nonstick cooking spray.

Step 2

In a bowl, whisk eggs for one minute until well-beaten. Whisk in Splenda Stevia Sweetener, eggnog, Greek yogurt, and vanilla until smooth and creamy.  Sprinkle in almond flour, baking powder and spices. Stir until fully combined. Mixture will be thick.

Step 3

Scoop batter into mini-muffin tins, filling each ¾ full with batter. Bake for 10-12 minutes, until cooked through. Remove and let cool completely.

Step 4

Meanwhile, prepare topping by beating cream cheese with Splenda Stevia Liquid Sweetener and eggnog until cream cheese is completely smooth, with no lumps. Fold in whipped topping gently. Refrigerate until cupcakes are ready to be topped.

Step 5

When cupcakes are cooled, pipe about a tablespoon of topping onto each, and sprinkle a little nutmeg or cinnamon onto each. Serve immediately.