Description
Moist gluten-free Apple Cider Cupcakes made with oat flour, applesauce, brown sugar, warm fall spices, and fluffy spiced buttercream frosting.
Ingredients
Scale
- 1 1/3 cups certified gluten-free oat flour or gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 pinch ground cloves
- 1/2 cup butter, melted
- 1/2 cup packed brown sugar
- 1/3 cup applesauce
- 1/2 cup apple cider
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup butter, softened
- 1 to 2 tablespoons water, milk, or apple cider
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 pinch ground nutmeg
- 2 cups powdered sugar
- Cinnamon sugar or seasonal sprinkles, optional
Instructions
- Whisk the oat flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves together in a small mixing bowl.
- Beat the melted butter and brown sugar together in a large mixing bowl until well combined.
- Add the applesauce, apple cider, and vanilla, then mix until smooth.
- Add the eggs and beat the mixture for 1 minute.
- Stir the dry ingredients into the wet ingredients just until a smooth batter forms.
- Preheat the oven to 350°F while the oat-flour batter rests.
- Line a 12-cup muffin pan with paper liners and lightly coat the liners with nonstick cooking spray.
- Fill each liner about three-quarters full with cupcake batter.
- Bake for 18 to 22 minutes, or until the tops spring back and a toothpick inserted into the center comes out clean.
- Cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Beat the softened butter, 1 tablespoon apple cider, vanilla, cinnamon, and nutmeg until creamy.
- Add 1 cup powdered sugar and beat until incorporated.
- Add the remaining cup of powdered sugar and beat for 1 to 2 minutes until fluffy.
- Add the remaining tablespoon of cider only when needed to reach a smooth, spreadable consistency.
- Frost the completely cooled cupcakes and garnish with cinnamon sugar or seasonal sprinkles if desired.
Notes
- Measure oat flour by spooning it into the measuring cup and leveling the top.
- Use certified gluten-free oat flour and uncontaminated tools when serving people with gluten restrictions.
- Replace butter with coconut oil or dairy-free baking butter for a dairy-free version.
- Store cupcakes in an airtight container at room temperature for 1 to 2 days.
- Refrigerate cupcakes in an airtight container for up to 1 week.
- Bring refrigerated cupcakes to room temperature before serving for the softest texture.
- Freeze unfrosted cupcakes for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 277
- Sugar: 27
- Sodium: 105
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 2
- Protein: 3
- Cholesterol: 58