These treats are just what the doctor ordered for the holidays. Please note that they do contain artificial sweeteners. Schools of thought, as with many things in the diabetes lifestyle, differ on the use of sweeteners. If you'd like to read more about their possible connection to diabetes, check out the research I included in this Weekend Ramble a while back. If you are someone who uses artificial sweeteners, then these cupcakes will induce Yummy Noises! Enjoy!
Update on this recipe December 2024: Consider trying these beauties using Allulose which is my go-to sweetener these days. To learn more about this sweetener that is not metabolized and therefore does not raise glucose, check out this Weekend Ramble.
Credit: American Diabetes Association’s Diabetic Food Hub
Ring in the holiday season with these light and sweet mini
eggnog cupcakes! While “mini” is in the name, the flavor of these cupcakes is
big. Eggnog, cinnamon, nutmeg, and zero-calorie Splenda® Stevia Sweetener will
make your tastebuds merry and they’re only 80 calories! If you can’t get a hold
of eggnog, any milk may be used—they will still have plenty of eggnog flavor
from the eggs and spices.
Ingredients:
The Cupcakes
- 3 lge eggs
- 5 tbsp Splenda Stevia Sweetener
- 1/2 cup eggnog
- 1/3 Plain Nonfat Greek yogurt
- 1 tsp pure vanilla extract
- 2.5 cups superfine almond flour
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
The Topping
- 2 oz light cream cheese - softened
- 2 squeezes Splenda® Stevia Liquid Sweetener
- 1 tbsp eggnog
- 1 cup sugar-free whipped cream
Preparation:
Preheat oven to 375 degrees F. 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 3/4 full.
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 and sprinkle a little nutmeg or cinnamon onto each. Serve immediately.
Blessed be… and happy cooking!