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Guilt Free Year Round Eggnog Cupcakes with Eggnog Cream Cheese Icing

Thindulge's picture
One of my favorite parts of the holidays is eggnog. Seriously, I could drink it by the quart. I came across a recipe in a Paula Deen magazine for an eggnog sheet cake with a marshmallow eggnog icing and I got really excited. No – really. I highlighted, starred and folded the page to make sure I didn’t lose sight of this recipe. After I Thindulged it with a light egg nog, I loved it, but all the sugar in the marshmallow and egg nog, not to mention the fat in the egg nog still bothered me. Knowing there had to be some way to make this could be lighter, I decided to replicate the flavors of eggnog and use a cream cheese icing to cut out the sugar of the marshmallow and hit a home run! I am so excited to share these with you – not just because I love them, but because by replicating the eggnog flavors, you can have this any time of the year you want.
For cupcake
  Cooking spray 1 Can (10 oz)
  Sugar free cake mix 250 Gram (Pillsbury)
  Cinnamon 1⁄2 Teaspoon, ground
  Fresh nutmeg 1⁄4 Teaspoon, grated
  Unsweetened applesauce 1⁄3 Cup (5.33 tbs)
  Egg substitute 3⁄4 Cup (12 tbs)
  Fat free evaporated milk 1 Cup (16 tbs)
  Vanilla extract 1 Teaspoon
For frosting
  Cream cheese 8 Ounce
  Light butter 1 Cup (16 tbs)
  Sugar substitute 2 Cup (32 tbs), powdered
  Ground cinnamon 1⁄4 Teaspoon
  Nutmeg powder 1⁄4 Teaspoon
  Maple extract 1⁄4 Teaspoon

1. Preheat oven to 325 degrees. Spray two 12 cup cupcake tins with cooking spray or use liners, if desired.

1. In a large bowl, combine cake mix, cinnamon and nutmeg. Add applesauce, eggs, milk and vanilla. Beat at medium speed until smooth.
2. Using a standard ice cream scoop, place one scoop into each of the slots of the tin.
3. Bake for 18-22 minutes or until a wooden pick inserted in the centre comes out clean.
4. Cool 10 minutes in the pan and then transfer to a wire rack to cool completely before frosting.
5. To make the frosting, beat all ingredients together until smooth. Keep refrigerated until required.

6. Frost the cupcakes with the chilled icing.

7.Serve it chilled as a desert.

- To cut out sugar, I used a sugar free cake mix and powdered sugar substitute, as well as replicate the flavors of eggnog through spices.

- Also, I cut out fat, calories and cholesterol by using applesauce in place of oil, egg substitute, fat free evaporated milk, butter spread and reduced fat cream cheese.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Cake Channel
Preparation Time: 
60 Minutes
Cook Time: 
40 Minutes
Ready In: 
100 Minutes

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Average: 3.9 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6097 Calories from Fat 4573

% Daily Value*

Total Fat 515 g791.6%

Saturated Fat 197.4 g986.9%

Trans Fat 0 g

Cholesterol 741.1 mg247%

Sodium 3342.7 mg139.3%

Total Carbohydrates 112 g37.4%

Dietary Fiber 3.8 g15%

Sugars 45 g

Protein 247 g494.8%

Vitamin A 196.1% Vitamin C 1.9%

Calcium 817% Iron 27%

*Based on a 2000 Calorie diet

Guilt Free Year Round Eggnog Cupcakes With Eggnog Cream Cheese Icing Recipe Video