Makes 32 cupcakesCalories 80 Prep Time 15 minutesTotal Time 35 minutesMade with Splenda® Liquid Sweetener
Ingredients
For the cupcakes:
3 large eggs
5 tablespoons Splenda® Stevia Jar Sweetener
½ cup eggnog
⅓ cup plain nonfat Greek yogurt
1 teaspoon pure vanilla extract
2 ½ cups superfine almond flour
2 teaspoons baking powder
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
For the topping:
2 ounces light cream cheese, softened
2 squeezes Splenda® Stevia Liquid Sweetener
1 tablespoon eggnog
1 cup sugar-free whipped topping
Nutrition Info Per Serving
Serving Size: 1 cupcake
Calories
80
Total Fat
6g
Saturated Fat
1g
Cholesterol
20mg
Sodium
50mg
Total Carbs
6g
Dietary Fiber
1g
Sugars
2g
Added Sugars
1g
Protein
3g
Instructions
Preheat oven to 375° Prepare a mini muffin tin by spraying with nonstick cooking spray.
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.
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.
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.
When cupcakes are cooled, pipe about a tablespoon of topping onto each, and sprinkle a little nutmeg or cinnamon onto each. Serve immediately.
Note
If no eggnog is available, any kind of milk may be used. Cupcakes will still have an eggnog flavor due to the eggs and nutmeg in the recipe.
Cupcakes may be frozen after baking for easy dessert prep. Before using, just thaw, then frost, and serve!
