Description
These Apple Cider Cupcakes with Spiced Buttercream Frosting are soft, warmly spiced, and made with wholesome whole grain oat flour. A cozy, gluten-free treat perfect for fall!
Ingredients
Apple Cider Cupcakes:
1 1/3 cup oat flour (certified gluten-free) or gluten-free all-purpose flour (or regular flour)
1 tsp baking powder
1/4 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
Pinch of cloves
1/2 cup butter, melted (or coconut oil/dairy-free alternative)
1/2 cup brown sugar
1/3 cup applesauce (sweetened or unsweetened)
1/2 cup apple cider
1 tsp vanilla
2 eggs
Spiced Buttercream Frosting:
1/2 cup butter, softened
1–2 tbsp water, milk, or apple cider
1 tsp vanilla
1/2 tsp cinnamon
Pinch of nutmeg
2 cups powdered sugar
Instructions
1. In a small mixing bowl, combine oat flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. Stir to combine.
2. In a large mixing bowl, cream butter and brown sugar with a mixer. Add applesauce, apple cider, and vanilla; mix until combined.
3. Add eggs to the wet mixture and beat for one minute.
4. Add dry ingredients to wet ingredients and stir until a smooth batter forms.
5. Preheat oven to 350°F. Line a cupcake pan with liners and spray with non-stick spray.
6. Once oven is heated, fill liners 3/4 full with batter. Bake for 18–22 minutes, until springy to touch and a toothpick inserted comes out clean.
7. Let cupcakes cool completely before frosting.
8.
9. To make the frosting, combine softened butter, 1 tbsp apple cider, vanilla, cinnamon, and nutmeg in a large mixing bowl. Blend well with a hand mixer.
10. Add 1 cup of powdered sugar and mix until smooth. Add the second cup of powdered sugar and mix again until fluffy. Add more cider if frosting is too thick.
11. Frost cooled cupcakes and optionally top with cinnamon sugar or sprinkles. Enjoy!
Notes
Store cupcakes in an airtight container on the counter for 1–2 days, or in the fridge for up to a week.
These cupcakes are gluten-free when using certified gluten-free oat flour or gluten-free all-purpose flour. The butter can be substituted with coconut oil or a dairy-free alternative for a dairy-free version.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 277