These dairy-free cupcakes are made with a soft, fluffy base infused with rich eggnog flavor and topped with a delicious eggnog-flavored buttercream frosting. An easy baking treat for the entire family!
Preheat the oven to 400 degrees Fahrenheit and prep the 12-serving cupcake pan with liners and cooking spray.
In a measuring cup, add the Holiday Nog and apple cider vinegar, mixing until well combined and let it sit for 5-10 minutes.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, and sea salt. Set aside.
To the dry ingredients, add in the eggnog mixture, vegan butter, and vanilla. Using a rubber spatula, mix until everything is well combined (and smooth) and no lumps are visible. Be cautious to not overmix.
Scoop the batter into each cupcake liner (about 3/4 full) and bake at 400 degrees Fahrenheit for the first 5 minutes. Then reduce temperature to 350 degrees Fahrenheit and continue baking for another 14-17 minutes or until an inserted toothpick comes out clean in the center.
Once done, turn off oven and keep cupcakes inside with the oven door slightly open for about 2 minutes before taking them out.
Let them cool completely before frosting.
For the buttercream:
In a large bowl, add the powdered sugar and vegan butter together, beating until it looks like small crumbles. Beat in the cinnamon, vanilla, and Holiday Nog until buttercream is creamy and fluffy.
If buttercream is too thin, add additional powdered sugar 1 tablespoon at a time. If it feels too thick, add additional Holiday Nog 1 tablespoon at a time.
Add buttercream to a piping bag and pipe onto cooled cupcakes. Enjoy!