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!
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
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.
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.
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.
More gluten free desserts
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Gluten Free Apple Cupcakes
Ingredients
- 2 ¼ cup almond flour
- ⅓ cup cane sugar
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 eggs
- ½ cup maple syrup
- 2 teaspoon vanilla extract
- 1 cup shredded apple
for the icing:
- 3 tablespoon butter softened; regular or dairy free
- 2 tablespoon almond milk or more as needed
- ½ teaspoon vanilla extract
- 1 ½ 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
Nutrition
UPDATE NOTE: This post was originally published in September 2017. It was updated with new text and photos in September 2020.
Caroline says
These are seriously the most delicious gluten free cupcakes! So easy to make and despite being the only gluten free person in my family, everyone is obsessed with them! I substituted the cane sugar for coconut sugar because it’s what I had and they still turned out fantastic. I’m excited to try more of your recipes!
Erin says
This makes me so happy -- so glad the whole fam enjoyed them!
Sam @ Bites of Wellness says
What an amazing event - the setup was gorgeous!! And after reading the review from Quelcy, I'm going to have to try this recipe! I have a whole bag of almond flour that has been calling my name!
Quelcy says
These were some of the fluffiest almond flour baked goods I've ever sampled. I'm going to have to try these soon. I love the photos of the table and the side table- gorgeous!!! 🙂
Erin says
Thanks girl! Your cake and whole set up completed the event.
Kelly @ Kelly Runs For Food says
These look delicious! I literally had my hand on a bag of almond flour at TJs, but couldn't think of what I wanted to bake, so I put it back haha.
Erin says
Ha! I know that feeling.. there are so many kinds of flours I want to try but I never know what to make! Guess that's what food blogs/Pinterest are for eh?!!