Gluten-Free Mini Eggnog Cupcakes - Splenda®

Ingredients

• For the cupcakes:
• 3 large eggs
• 5 tablespoons Splenda® Stevia Jar Sweetener
• ½ cup eggnog
• ⅓ cup plain nonfat Greek yogurt
• 1 teaspoon pure vanilla extract
• 2 ½ cups superfine almond flour
• 2 teaspoons baking powder
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• For the topping:
• 2 ounces light cream cheese, softened
• 2 squeezes Splenda® Stevia Liquid Sweetener
• 1 tablespoon eggnog
• 1 cup sugar-free whipped topping