Gluten Free Apple Pie Cupcakes
Delight in gluten-free goodness with Gluten Free Apple Pie Cupcakes recipe! Spice cake, apple pie filling, and cider buttercream. YUM!
Equipment
- Electric mixer w/ paddle and whisk attachment
- Mixing bowls
- Rubber spatula
- Measuring Cups & Spoons
- Whisk
- Muffin Pan
- Cupcake Liners
- sauce pot
- Thermometer
Ingredients
Spice Cupcakes
- 1 1/2 c. (363g) Dark Brown Sugar
- 1/2 c. (114g) Butter unsalted and softened
- 1/4 c. (53g) Vegetable Oil
- 4 Eggs
- 1 tsp. (5g) Vanilla Extract
- 2 1/4 c. (312g) Gluten Free All-Purpose Flour
- 2 1/4 tsp. (12g) Baking Powder
- 3/4 tsp. (6g) Salt
- 2 tsp. (7g) Cinnamon ground
- 1/4 tsp. (1g) Apple Pie Spice
- 1 1/2 c. (362g) Sour Cream
Cinnamon Sugar Topping
- 2 tbsp. (28g) Butter melted
- 1/2 c. (108g) Granulated Sugar
- 1 tsp. (3g) Cinnamon ground
Apple Pie Filling
- 4 c. (14 oz.) Honey Crisp Apples peeled & diced
- 1/2 c. (112g) Light Brown Sugar
- 1 tsp. (5g) Vanilla Extract
- 1 tbsp. (10g) Cinnamon ground
- 1/4 tsp. (1g) Apple Pie Spice
- 1 tbsp. (10g) Corn Starch
- 2 tbsp. (30g) Water
Apple Cider Buttercream
- 1 1/2 c. (341g) Granulated Sugar
- 1 c. (272g) Egg Whites
- 1 tbsp. (15g) Vanilla Extract
- 2 c. (4 sticks) Butter unsalted, softened
- 1/2 c. (120g) Sweet Apple Cider reduced (need 4 cups total)
Instructions
Spice Cupcakes
- Preheat oven to 350°F and line a muffin tin with cupcake liners.
- Place the softened butter, dark brown sugar, and oil in the bowl of a stand mixer fitted with the paddle attachment.
- Cream the butter, oil, and dark brown sugar together on a medium speed (speed 4 for a kitchen aid mixer) for 5 minutes, until the butter and sugars are light and fluffy.
- Add the eggs one at a time, mixing at a medium low speed until combined, and scraping down the sides of the bowl after each addition.
- Add vanilla extract and mix until combined.
- In a medium sized bowl, add the flour, baking powder, salt, cinnamon, and apple pie spice together. Whisk together until all the ingredients are evenly distributed.
- Next, by hand with a rubber spatula, fold in half of the dry mixture into the batter and fold in together until its almost combined.
- Add half of the sour cream and continue to gently fold until combined.
- Add the last half of the dry ingredients mixture and continue to gently fold until combined. Then add the last half of the sour cream and gently fold until combined.
- Using a muffin scoop, scoop the batter into the cupcake liners so they’re about ¾ of the way full.
- Place the cupcakes in the oven and bake for about 15-20 minutes. You can also check doneness of the cupcakes by inserting a toothpick into the center of the cupcake and if the toothpick comes out clean your cupcakes are done :)
- Let cupcakes cool at room temperature before filling and frosting!
Cider Reduction
- Place 4 cups of sweet apple cider in a medium sauce pot over high heat.
- Bring the cider to a boil, then lower the temperature to a medium-high heat.
- Keep the cider at a simmer for 30-35 minutes. The 4 cups of cider should boil down to about a 1/2 cup once it is completely reduced and will have a syrup like consistency.
- Set aside to cool!
Apple Pie Filling
- Peel and chop apples into small, cubed pieces.
- Place the diced apples into a medium sized pot along with the brown sugar, cinnamon, apple pie spice, and vanilla extract.
- Place the pot of apples over medium high heat.
- Cook down the apples to desired consistency. I prefer them to still have a little crunch to them cook about 10-15 minutes. If you like them to be a little softer, cook them for a longer time.
- Once the apples have reached your desired consistency, in a separate bowl, create a slurry with the corn starch and water.
- Pour the corn starch slurry into the pot with the apples. Stir together as it begins to thicken. Once the mixture comes to a boil, remove from heat.
- Set aside to cool!
Apple Cider Swiss Meringue Buttercream
- Prep your stand mixer with the bowl and whisk attachment.
- Place the sugar and egg whites in a medium sized saucepan over medium heat.
- Constantly whisk the sugar and egg white mixture until it reaches 165°F.
- Once the mixture reaches 165°F, pour it into the bowl of a stand mixer fitted with the whisk attachment.
- Whip on high until the meringue comes to stiff peaks. It should be bright white, fluffy, and hold its shape. This may take about 5-10 minutes.
- With the mixer running on medium speed, begin adding the softened butter, one stick at a time. Ensure each stick is fully incorporated before adding the next. The mixture may start to look soupy or curdled at this point, but don't worry; this is normal.
- Once all the butter has been added, continue whipping on a high speed until the buttercream becomes smooth and creamy. This can take anywhere from 5-15 minutes.
- Add the vanilla extract and mix until combined.
- At this stage, increase the mixer speed to high and beat for an additional 2-3 minutes. This will make the buttercream extra light and fluffy. Make sure to do a taste test! When Swiss meringue buttercream is finished, it should taste like melted vanilla ice cream. If it feels really greasy/buttery on the roof of your mouth, continue to whip the buttercream on a high speed. It may also need some more vanilla as well!
- Once the buttercream is ready, add the 1/2 c. reduced apple cider syrup and mix until combined.
Cupcake Assembly
- Using a small pairing knife cut a hole out of the center of the cupcakes.
- Make the cinnamon sugar topping. Mix the cinnamon sugar topping in one bowl and in a separate bowl melt the butter.
- Brush the butter around the tops of the cupcakes and then dip the tops in the cinnamon sugar topping.
- Next, using a spoon, fill your cupcakes with the apple pie filling.
- Finally, pipe the apple cider reduction buttercream on top of the cupcakes and ENJOY!
Notes
I love using this Kitchen Thermometer for making Swiss Meringue Buttercream. It's also handy to have some of these Wipes for easy thermometer clean up :)
Tried this recipe?Let us know how it was!