Eggnog Cupcakes
Makes: 20 cupcakes
Eggnog Frosting:
  • 2 cups coconut milk (canned, full fat)
  • 2 cups agave nectar
  • ½ teaspoon sea salt
  • 1 cup + 3 tablespoons + 1 teaspoon arrowroot, divided
  • 2 tablespoons water
  • 2 cups melted coconut oil
  • 3 tablespoons rompopo extract
  • 1 tablespoon vanilla extract
  • ½ teaspoon nutmeg
  • 1 pinch ground cloves
  • 1½ cups sweet rice flour (superfine)
  • ½ cup coconut milk (carton)
  • 2 teaspoons apple cider vinegar
  • 1¼ cups coconut sugar
  • 1 cup sorghum flour
  • 1 cup potato starch
  • 1 cup white rice flour
  • ½ cup arrowroot
  • 1 tablespoon cream of tartar
  • 2 tablespoons + 2 teaspoons cinnamon, divided
  • 1 tablespoon + 1½ teaspoons nutmeg, divided
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • ½ teaspoon xanthan gum
  • ¼ teaspoon cloves
  • 1 cup hot water
  • ½ cup melted coconut oil
  • ½ cup maple syrup
  • 2 tablespoons rompopo extract (this is a milk punch/eggnog-like extract)
  • 1 tablespoon vanilla extract
  1. For the Frosting: In a medium saucepan, heat the coconut milk, agave nectar, and sea salt and simmer on me¬dium heat for exactly 10 minutes.
  2. In a separate small bowl, combine 3 tablespoons + 1 teaspoon of the arrowroot and water to form a smooth paste. Begin to beat the saucepan contents with a hand mix¬er while slowly drizzling in the arrowroot mixture to avoid lumps forming. Continue to beat the contents of the saucepan with a hand mixer until they come briefly to a boil.
  3. Remove the saucepan from the heat and very gradually mix in the melted coconut oil, using the hand mixer on low to medium speed, over the course of 10 seconds. (The end result should be an even, gel-like consistency.) Transfer the frosting base to a 2-quart con¬tainer and place it into the freezer until the frosting solidifies, about 4 hours or overnight. (The mixture will turn white.)
  4. Remove the container from the freezer and place it in the refrigerator until the frosting base softens. (This will take about 2 hours in the refrigerator, or you can leave it at room temperature for about an hour to achieve the same results.
  5. To finish the frosting, mix the base until fluffy (preferably with a standing mixer or hand mixer on medium speed). Slowly add in the rompopo extract, vanilla extract, nutmeg, cloves, sweet rice flour (½ cup at a time), and 1 cup of the arrowroot (¼ cup at a time). Mix together until the frosting reaches a creamy and smooth consistency.
  6. Author Note: Frosting can be stored in the refrigerator in an airtight container with a lid for several weeks, or frozen for several months until ready to thaw in the refrigerator and be used. Stirring the frosting well post-storage is recommended before using.
  7. Bakepedia Note: The frosting makes twice as much as you need for these cupcakes. Refrigerate or freeze extra for later use.
  8. For the Cupcakes: Preheat the oven to 350°F. Line muffin tins with paper liners.
  9. In a medium bowl, mix together the coconut milk and the apple cider vinegar and set aside for 5 minutes.
  10. In a separate medium bowl, sift together the coconut sugar, sorghum flour, potato starch, white rice flour, arrowroot, cream of tartar, 2 teaspoons of the cinnamon, 1½ teaspoons of the nutmeg, baking soda, sea salt, xanthan gum, and cloves, and set aside.
  11. Add the hot water, melted coconut oil, maple syrup, rompopo extract, and vanilla extract into the coconut milk/apple cider mixture and mix.
  12. Slowly add the dry mixture into the wet mixture and whisk them until smooth. Fill each paper cupcake liner ¾ of the way full with batter.
  13. Bake for 15 minutes. Rotate and bake for 3 more minutes. Let the cupcakes cool for 20 minutes before removing them from the pan.
  14. Once the cupcakes have completely cooled to room temperature, frost them with the prepared frosting. In a small bowl mix 2 tablespoons of the cinnamon and 1 tablespoon of the nutmeg together and sprinkle on top of the cupcakes.
Recipe by Bakepedia at