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 Chocolate Chip Pumpkin Muffiins
These muffins are super moist, naturally flavoured & full of flavour. You would never know they're gluten free.
Ingredients
- 1 cup canned pumpkin puree
- 2 eggs room temperature
- ½ cup pure maple syrup
- ¼ cup oil vegetable, canola, melted coconut, or light olive oil
- 1 tsp. vanilla extract
- 1 cup gluten free all-purpose flour* I recommend Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
- 2 tsp. pumpkin pie spice
- ¾ tsp. baking soda
- ¼ tsp. salt
- 1 cup chocolate chips I use Enjoy Life brand
Instructions
- Preheat oven to 350ºF and line a 12-cup muffin tin with liners.
- In a large bowl, combine pumpkin puree, eggs, maple syrup, oil, vanilla and whisk to combine.
- In a separate smaller bowl, combine gluten free flour, pumpkin pie spice, baking soda, and salt, mix well to combine. Pour dry ingredients into bowl with wet ingredients, then whisk until smooth. Fold in chocolate chips.
- Divide batter evenly into prepared muffin tins, filling about two-thirds of the way full. If desired, sprinkle extra chocolate chips over the top. Bake at 350ºF for 24 to 27 minutes, or until a toothpick inserted in the centre comes out mostly clean. Don’t overcook them otherwise they will become dry.
- Remove from pan and let cool completely on a wire rack.
Notes
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- These can be easily frozen.
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- Store the muffins in the fridge.
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