Using applesauce, spices and a little coconut sugar, these Apple Cider Cupcakes are the perfect healthy treat for Fall! Topped with my go to cream cheese icing and some added spices, they are moist and delicious.

INGREDIENTS

FOR THE CAKE

1 1/3 cup (250g) gluten free flour (use a good quality one)
1 tsp baking powder
1/4 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/2 cup melted butter (coconut oil or dairy free butter)
1/2 cup coconut sugar or brown sugar
1/3 cup applesauce
1/2 cup apple cider
1 tsp vanilla
2 eggs

SPICED CREAM CHEESE FROSTING

1/2 cup unsalted butter , room temperature (can use lactose free)
4 oz cream cheese (1/2 block), room temperature (can use lactose free)
2 cups powdered sugar
1 teaspoon pure vanilla extract
1/2 tsp cinnamon
pinch of nutmeg

INSTRUCTIONS

APPLE CIDER CUPCAKE

Preheat your oven to 350. Line a cupcake pan with cupcake liners and spray them with non-stick spray.
In a small mixing bowl, combine your dry ingredients: gluten free flour, baking powder, salt, cinnamon, nutmeg, allspice and stir them together.
In a large mixing bowl, cream your butter and coconut sugar together with a mixer. Add your applesauce, apple cider, and vanilla and mix again until it’s well combined. Add your eggs and beat them into the mixture for a minute.
Add your dry ingredients to your wet ingredients and stir together until you have a smooth cupcake batter. It will look like muffin batter.
Once your oven is heated, fill your cupcake liners about 3/4 way full. Bake for 18-22 minutes, or until the tops are springy to touch and a toothpick comes out clean.

THE SPICED FROSTING

In a large bowl, using an electric mixer, beat the butter until smooth.
Add the cream cheese, and beat until the butter and cream cheese are fully incorporated and smooth.
With the mixer on low, add the powdered sugar, one cup at a time.
Add vanilla, cinnamon & nutmeg.
Continue beating, increasing speed to medium for about 30 seconds
Add extra icing sugar if it needs thickening. You don’t want it to be too runny, otherwise it will be difficult to pipe.
Refrigerate the frosting before using, as this will make it easier to ice the cakes. If during icing it gets too runny, place back in the fridge or freezer to stiffen.

NOTES

I would eat these cupcakes within 1-2 days.
Store the cake in the fridge if you are using the cream cheese icing.

Happy Baking!

Gluten Free White Chocolate Cranberry Shortbread

recipe adapted from The Gluten Free Austrian

These White Chocolate Cranberry Shortbread are buttery and loaded with white chocolate and sweet cranberries. The perfect gluten free cookie addition to any holiday baking.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Chill Time 2

Total Time 2 25

Course cookie, Dessert

Ingredients

2 cups gluten free all-purpose flour* I recommend Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
1 cup (226g) unsalted butter, at room temperature
¾ tsp salt
1 cup granulated sugar
¾ dried cranberries, finely chopped
½ cup white chocolate chips
1 teaspoon vanilla extract
200 grams white chocolate (if dipping the cookies)* optional

Instructions

White Chocolate Cranberry Shortbread Dough

Start by chopping the dried cranberries. You can choose do that with a cutting board and a sharp knife or with a small food processor. Add 10g of the granulated sugar used in the recipe and toss it with the cranberries to help make them less sticky.
Combine the room temperature butter, sugar and vanilla extract, using either a stand mixer with the paddle attachment, or a hand mixer.
Cream the ingredients together until light and fluffy, scraping down the side of the bowl as needed.
Add the gluten free flour, salt, white chocolate chips and chopped cranberries and mix at a low speed, until it starts to form a ball. This may take a few minutes.
Divide the gluten-free shortbread dough into two portions and place each half on a seperate piece of parchment paper.
Give each piece of dough a quick knead to ensure there are no hidden air or flour pockets.
Roll each piece of dough into a log. The logs should be around 1.5-2″ inches thick (4-5cm). Make sure the surface of the logs is smooth and tight.
Wrap each of the cookie dough logs in the parchment paper and refrigerate for at least 2 hours. Chilling will firm up the dough and make it easier to cut.

Baking Instructions for White Chocolate Cranberry Shortbread

When ready to bake the gluten free shortbread, preheat the oven to 350F with your oven rack in the middle.
Working with one cookie dough log at a time, slice each log into at least 1/4" slices. Try to keep them all at the same thickness, so they bake at the evenly. The easiest way to slice the logs is a sharp chef's knife or a serrated knife.
Arrange the cookie slices on a parchment-lined baking tray, around 1 1/2″ inches apart.
If your cookie dough appears to be soft, place the sheet tray with the sliced cookie dough in the freezer for 10-15 minutes. This will help to re-set the dough and make sure the cookies don’t spread while baking.
Bake the shortbread cookies, one tray at a time, for 10-15 minutes or until the edges start to brown.
Take the shortbread out of the oven and let the cookies cool on the baking sheet for a few minutes until they are set. Then transfer to a wire rack and allow them to cool completely.
Repeat with the remaining cookie dough.
If you choose to dip yours in white chocolate, melt 200g of white chocolate using a double boiler. Once melted, pour into a small measuring cup or mug. Dip each shortbread cookie into the choc, let the excess chocolate drip off and place on a parchment paper lined baking tray to cool and harden.

Notes

- - Storage: To store them, make sure the shortbread cookies are fully cooled before transferring them to an airtight container. Keep them at room temperature for up to 7 days or freeze them for up to 3 months. Allow to thaw at room temperature.

Keyword cookie, gluten free, shortbread

GLUTEN FREE APPLE CIDER CUPCAKE