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 (1/2 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

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 Lemon Poppyseed Muffins

Recipe adapted from Feasty Travels

These Gluten Free Lemon poppyseed muffins are fluffy, bright and full of flavour!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 16 minutes mins

resting time 30 minutes mins

Course Breakfast, brunch

Ingredients

  

• 1 large egg
• ½ cup coconut flour or granulated organic cane sugar if you don’t mind refined sugar
• 1 tbsp coconut oil melted and cooled
• ¼ cup salted butter melted and cooled
• 1 lemon juice & zest
• 1 tsp vanilla extract
• ½ cup milk room temperature
• 1 cup gluten free flour
• ¼ cup almond flour
• ½ tbsp baking powder
• ¼ tsp baking soda
• 1 tbsp poppy seeds
• Optional Lemon Glaze not refined sugar free
• ½ lemon juice & zest
• ¼ cup powdered sugar
• 1-2 tbsp milk of choice if needed

Instructions

 

• Whisk together the egg and sugar until light and fluffy
• Add in the butter, coconut oil, milk, lemon juice, lemon zest and vanilla extract
• Mix until fully combined
• Fold in the flours, baking powder and baking soda
• Mix until fully combined then fold in the poppy seeds
• Let the batter rest for 30 minutes to 1 hour, at room temperature, covered by a kitchen towel.
• Preheat oven to 400 degrees F
• Using about 1/4 cup, or an ice cream scoop, fill the muffin liners with batter. The liners should be filled to just below the top
• Bake for 8 minutes at 400 degrees, then reduce the oven temperature to 350 degrees F. Bake for an additional 8 minutes
• The muffins are done when slightly golden on top and a toothpick comes out clean.
• Let cool for 10 minutes
• Optional glaze – In a small bowl, combine the lemon juice, zest & powdered sugar. Whisk until smooth. Add sugar (1tbsp at a time) or milknuntil a drizzly consistency is reached. Pour over cooled muffins and enjoy!

Notes

• • • Freezer-friendly lemon poppyseed muffins

      You can make these fluffy lemon poppyseed muffins ahead of time and serve them at a later date!
      1. Place the frozen muffins in freezer safe bags or containers and freeze for up to 3 months.
      2. Once ready to reheat, simply heat in the microwave for 10-20 seconds until warm.
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Keyword gluten free, lemon, poppyseed