Why are the wet ingredients warmed before mixing?

Warming the wet ingredients on low heat helps them blend well and incorporate smoothly with the dry ingredients, ensuring a consistent batter texture.

Can I use store-bought eggless nog, or do I need to make it from scratch?

The recipe links to a homemade eggless nog recipe, but you can certainly use your favorite store-bought vegan eggless nog for convenience in both the batter and the icing.

How can I tell if my Eggless Nog Cupcakes are fully cooked?

Insert a toothpick into the center of a cupcake; if it comes out clean, the cupcakes are cooked through and ready to be removed from the oven.

What's the best way to store leftover Eggless Nog Cupcakes?

Store these cupcakes in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for a few extra days to maintain freshness.

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Eggless Nog Cupcakes
[Vegan]

AB By: Andrea Biethman

Author Bio

I’m Andrea. I’m a wife and mother of two. I create amazing vegan dishes that... Read More

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A trio of fluffy vegan Eggless Nog Cupcakes, topped with a delicate white icing glaze and a sprinkle of cinnamon, arranged on a festive plate.

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Eggless Nog Cupcakes [Vegan]

Dairy Free

Vegan

These spiced cupcakes feature eggless nog in the batter and in the glazed icing, so you will get all the flavors of your favorite seasonal drink! Bring these to your next holiday party and watch them disappear, or keep them all to yourself! We won't blame you.

Ingredients You Need for Eggless Nog Cupcakes [Vegan]

For the Dry Ingredients:

1 cup all-purpose flour
1/2 cup sugar
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon

For the Wet Ingredients:

3/4 cup eggless nog
1/2 teaspoon apple cider vinegar (you can substitute this for regular white vinegar)
1/2 teaspoon pure vanilla extract
1 flax egg (1 tablespoon ground flax seeds, plus 3 tablespoons water)

For the Icing Glaze:

1/2 cup powdered sugar
1 tablespoon eggless nog
A sprinkle of cinnamon

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How to Prepare Eggless Nog Cupcakes [Vegan]

Preheat oven to 350°F.
Take all the wet ingredients and put in a small pot on the stovetop on low. Whisk ingredients together to blend well. Do not let the mixture get too hot, it should just be warm to the touch.
Mix the dry ingredients together in a large bowl. Add the wet to the dry and mix until just incorporated. Do not over mix.
Spoon mixture into cupcake pan and cook for 10-12 minutes. Use a toothpick to make sure the batter is cooked through. Top with icing and serve.