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Home » Desserts » Gluten Free Apple Cupcakes

Gluten Free Apple Cupcakes

By Erin · September 7, 2020 · Updated September 21, 2020 · 5 Comments

Disclosure: This post may contain affiliate links.

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cupcake with text overlay
cupcakes with text overlay
Gluten Free Vegetarian

Gluten Fee Apple Cupcakes made with almond flour and cinnamon and topped with a simple yet delicious buttercream icing. Whether you’re gluten free or not, you’re going to want to try these cupcakes for yourself! 

cupcake with a bite taken out of it

Here’s the thing: I love a good fall cake recipe (my vegan pumpkin cake might be my favorite), but cupcakes are a little more fun, ya know? They’re pre-portioned and don’t require any assembly, plus they taste just as good.

Recipe features

  • Made with almond flour, similar to my almond flour blueberry muffins
  • Soft, moist and topped with a simple buttercream + a dash of cinnamon

cupcake ingredients with text overlay

Ingredient notes:

This is just to provide further clarification and possible substitutions. The full ingredient list is provided below in the recipe card.

Almond flour – make sure to use almond flour, not almond meal

Apple – any kind! I usually use some variety of red apples (Gala are my favorite)

Butter – regular or dairy free

Step-by-step instructions

Step 1: Mix dry ingredients. In a large bowl, combine almond flour, sugar, cinnamon, baking soda, and salt together then set aside.

Step 2: Mix wet ingredients. In a separate bowl, whisk the eggs, maple syrup and vanilla together. Then, pour the wet ingredients into the dry and gently fold. Last, stir in the shredded apple, being careful not to over-mix.

cake batter with shredded apples

Step 3: Fill muffin tin. Line a muffin tin with cupcake liners, spray them with nonstick spray, then divide the batter evenly amongst them. Bake cupcakes for approximately 20 minutes, or until a toothpick comes out clean. Wait for the cupcakes to cool before icing them.

Step 4: Make the buttercream. Add softened butter to a bowl, then along with the milk, vanilla and powdered sugar, then use an electric mixer to stir until the buttercream is smooth. If it still seems too thick, add 1 more tablespoon of milk.

close up of icing

Expert tips & FAQs

  • You can absolutely pipe the icing onto the cupcakes if you prefer. I just used a knife to spread it on, but piping would look even better!
  • I recommend using a box grater to grate the apple.
  • Always spray the cupcake liners with nonstick spray or grease them with coconut oil before adding the batter. That way, the cupcakes won’t stick to the liners.

Do I have to use almond flour?

Yes. I’ve only tested this recipe using almond flour. With that said, you’re welcome to try using a different kind of gluten free flour, just be aware that I haven’t tested it myself.

How long will these stay fresh?

They should stay fresh for 2-3 days.

cupcake with icing and cinnamon

More gluten free desserts

  • Gluten Free Rhubarb Crisp
  • Chocolate Avocado Cake
  • Sweet Potato Mousse

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

cupcake with a bite taken out of it

Gluten Free Apple Cupcakes

Gluten Fee Apple Cupcakes made with almond flour and cinnamon and topped with a simple yet delicious buttercream icing. Whether you're gluten free or not, you're going to want to try these cupcakes for yourself! 
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 14
Author: Erin

Ingredients

  • 2 1/4 cup almond flour
  • 1/3 cup cane sugar
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 4 eggs
  • 1/2 cup maple syrup
  • 2 tsp vanilla extract
  • 1 cup shredded apple

for the icing:

  • 3 tbsp butter softened; regular or dairy free
  • 2 tbsp almond milk or more as needed
  • 1/2 tsp vanilla extract
  • 1 1/2 cup powdered sugar

Instructions

  • Preheat oven to 350°.
  • Combine flour, sugar, cinnamon, baking soda, and salt together in a bowl and set aside.
  • In a separate bowl, whisk eggs, syrup and vanilla together. Combine wet and dry ingredients into the same bowl, and then stir in the shredded apple by hand.
  • Line a muffin tin with muffin liners, spray them with nonstick spray and distribute the cupcake batter evenly. Bake cupcakes for approximately 20 minutes or until a toothpick comes out clean. Remove cupcakes from the oven and allow them to cool for a few minutes before removing them from the tin and onto a cooling rack.
  • While cupcakes are cooling, prepare the icing. Stir butter, milk and vanilla together with an electric mixer, and then add the powdered sugar.
  • Wait until cupcakes have completely cooled before icing them.

Notes

*Calories are per cupcake and are an estimation 

Nutrition

Calories: 248kcal | Carbohydrates: 31g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 178mg | Potassium: 53mg | Fiber: 2g | Sugar: 26g | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!

UPDATE NOTE: This post was originally published in September 2017. It was updated with new text and photos in September 2020.

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Filed Under: Desserts, Gluten Free, Healthy Treats, Vegetarian

Erin

About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

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