baking · cooking · Dessert · Plant Based Diet

Vegan Cupcakes: Double ‘Nog Cakes

Further inspired by my love of So Delicious Coconut Nog, I came up a cupcake and frosting recipes featuring its deliciousness. Are these health food? Duh, no. They are cupcakes, people! Although the cakes themselves are reasonable enough and I made them with white whole wheat flour. If you haven’t found a love of whole wheat yet, all-purpose flour is fine. Or go for a combo!

They did make a little someone very happy. All I can figure out is my two youngest have no immunity built up. I took them to the gym daycare this week and within hours they were not feeling well. Walker spent most of Wed. and Thursday snoring on the couch, burning up an icky fever. (He had on a puffy vest under his heavy coat)

Today he feels great and happily is enjoying his ‘yum-yum‘. Alistaire is feeling better as well, but has an icky cough – so much I took them in to the Doctor, to make sure it wasn’t Whooping Cough. For now it is a virus, the one that has hit hard all over. Hence, I was feeling majorly sorry for myself and for them. So cupcakes seemed necessary. My Mom used to make us goodies when we felt bad ya know!

Double ‘Nog Cupcakes


  • 2 cups white whole wheat flour or whole wheat pastry flour
  • ¾ cup Coconut Palm Sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 1 cup Coconut Nog, room temperature
  • ¼ cup organic virgin coconut oil, melted
  • 1 tsp pure vanilla extract
  • 1 tsp white vinegar


Preheat oven to 350°, line a 12 count muffin tin with liners (I have become a huge fan of Reynolds® StayBrite. They are heavy weight and peel right off cupcakes! While more expensive than regular liners, I feel they are worth it, look for them in the baking aisle.)

Whisk the dry together in a large mixing bowl. Whisk the nog and oil together, add in vanilla and vinegar, stir into dry till just mixed (it will be a thick batter). Evenly divide between tins. Bake for 20 to 25 minutes until a toothpick comes out clean Let cool for 5 minutes, transfer to a cooling rack. Once cool, frost as desired.

Makes 12 cupcakes

‘Nog Frosting


  • 1 pound powdered sugar, preferably organic
  • 1/3 cup organic virgin coconut oil, solid (room temperature)
  • 4 to 6 Tbsp Coconut Nog
  • ¼ tsp fine sea salt


With a hand mixer, beat the oil and salt together, slowly add the powdered sugar in, till fully mixed (it will be stiff) Add in 4 Tablespoons Nog, beat in. Add more as needed, to achieve spreading texture. You will want it to be still a bit stiff, it softens as it warms up.

Once cupcakes are cool, frost as desired. Refrigerate cupcakes uncovered to set, store loosely wrapped in the refrigerator.


7 thoughts on “Vegan Cupcakes: Double ‘Nog Cakes

  1. Sounds really yummy. Cute photo of your little one snoring away – glad it wasn’t a long lived- bug!

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