Get the Recipe: Gluten-Free Apple Cinnamon Cupcakes
Enjoy these delicious Apple Cinnamon Cupcakes for the perfect fall dessert! This fluffy gluten-free cupcake recipe is topped with a creamy caramel buttercream frosting you will want to eat by the spoonful.
Ingredients
- 1 22-ounce box King Arthur Classic Yellow Cake Mix
- 4 large eggs
- ½ cup avocado oil
- ⅓ cup whole milk, or milk of choice
- ⅓ cup apple sauce
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 large red apple, peeled and chopped into ½ inch pieces
Caramel Buttercream
- 12 tbsp unsalted butter, room temperature
- 5 cups powdered sugar
- 6 tbsp caramel sauce, plus more for drizzle if desired
- ¼ cup whole milk
Instructions
- Preheat oven to 350 degrees and line two 12 count muffin tins with paper liners.
- In a large mixing bowl, whisk together the eggs, oil, ⅓ cup whole milk, applesauce, and vanilla until well combined.
- Add the yellow cake mix and cinnamon and stir until just combined.
- Fold in the chopped apples gently, trying not to overmix.
- Scoop the batter evenly into the prepared muffin tin, filling each cupcake halfway full and bake in the preheated oven for 19-21 minutes.
- Meanwhile make the frosting. Cream the butter with an electric or stand mixer in a large mixing bowl until smooth and fluffy. Add the powdered sugar and beat until smooth, pausing to scrape the bowl if needed.
- While running the electric mixer, slowly add in the caramel sauce and ¼ cup milk and continue to beat on medium-high for 2-3 minutes until fluffy.
- Once cupcakes are cooked, allow to cool completely at room temperature before frosting them. Frost the cupcakes, then drizzle with more caramel sauce if desired. Serve!
Notes
- I originally tested this recipe with a generic brand of yellow cake mix and the cupcakes turned out more like muffins. Results will vary depending on the brand of yellow cake mix you use. For best results use a 22 oz box of King Arthur yellow cake mix.
- Store cupcakes at room temperature for up to 2 days.
- Use milk of choice in the batter (almond milk also works great), but make sure to use whole milk for the frosting for best results.
- It’s really important to only fill the cupcakes halfway full when scooping the batter or they’ll be way too big and more difficult to frost.
Serving: 1 cupcake, Calories: 314kcal, Carbohydrates: 52.9g, Protein: 1.4g, Fat: 11.3g, Cholesterol: 46.9mg, Sodium: 171.7mg, Fiber: 0.2g, Sugar: 41.7g
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