GLUTEN FREE APPLE CIDER CUPCAKE

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 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

1. Preheat your oven to 350. Line a cupcake pan with cupcake liners and spray them with non-stick spray. 
2. In a small mixing bowl, combine your dry ingredients: gluten free flour, baking powder, salt, cinnamon, nutmeg, allspice and stir them together.
3. 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.
4. Add your dry ingredients to your wet ingredients and stir together until you have a smooth cupcake batter. It will look like muffin batter.
5. 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 Apple Cider Cupcake

recipe adapted from Mile High Mitts Lemons

These apple cider cupcakes are the perfect mix of sweet with a hint of spice, and super moist. You would never know they're gluten free.

Print Recipe Pin Recipe

Prep Time 8 minutes mins

Cook Time 30 minutes mins

Course Cake, Dessert

Ingredients

  

• FOR THE CAKE
• 1 ⅓ cup gluten free flour
• 1 tsp baking powder
• ¼ tsp salt
• 1 ½ tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp allspice
• ½ cup coconut sugar or brown sugar
• 2 eggs
• ½ cup butter melted can use dairy free
• ⅓ cup applesauce
• ¼ cup fresh lime juice about 2 limes
• ½ cup apple cider
• 1 tsp vanilla
• CREAM CHEESE FROSTING
• ½ cup unsalted butter 1 1/2 sticks room temperature (can use lactose free)
• 8 oz cream cheese 1 block room temperature (can use lactose free)
• 2 cups powdered sugar
• 1 teaspoon pure vanilla extract
• ½ 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 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

• • • • To be eaten within 1-2 days.
    • • Store the cake in the fridge if you are using the cream cheese icing.
    •  

Keyword Birthday Cake, cupcake, gluten free, Lactose Free