Grain-Free Caramel Apple Cupcakes
Grain-Free, Gluten-Free, Nut-Free, Dairy-Free option
Recipe by Whisk me Free
In the mood for something simpler than apple pie this baking season? These cupcakes make the perfect festive dessert without the need for rolling a crust or long bake times. Caramel apple filling is stuffed in a grain-free cupcake, and the whole thing is topped with a delicious spiced buttercream! Caramel drizzle brings it all together. Fall never tasted so good!
Ingredients
Cupcakes:
- 1 cup Otto’s Naturals Cassava Flour
- 1 teaspoon Otto’s Naturals Grain-Free Baking Powder
- 1 cup granulated sugar, divided
- ¾ cup (or 1 ½ sticks) vegan (or non-vegan) butter
- 2 eggs
- ½ cup milk of choice
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
Apple Filling:
- 1 apple, peeled and finely chopped
- ½ Tablespoon vegan (or non-vegan) butter
- 1 teaspoon cinnamon
- 1 Tablespoon water
- 1 ½ Tablespoons Otto’s Naturals Cassava Flour
Cinnamon Buttercream:
- 1 cup (or 2 sticks) vegan (or non-vegan) butter
- 2 cups powdered sugar
- ½ teaspoon cinnamon
- Caramel, for drizzling
Instructions
- Preheat oven to 365°F. Line a cupcake pan with liners and set aside.
- To make the apple filling, add the chopped apple, butter, sugar, cassava flour and water to a small saucepan.
- Cook over medium heat until the apples become caramelized and soft and set aside.
- To make the cupcakes, use an electric mixer to cream together the butter and ½ cup of sugar until pale and fluffy.
- Separate the eggs and place the egg whites in a separate clean bowl.
- Add the egg yolks along with the cassava flour, baking powder, cinnamon and nutmeg to the creamed butter mixture and mix to combine.
- Using an electric mixer, whisk the egg whites and remaining ½ cup of sugar until the egg whites are stiff and glossy.
- Using a silicone spatula, gently fold-in the egg whites into the batter until fully incorporated.
- Fold in the egg whites into the butter mix until fully incorporated.
- Divide the batter into the cupcake pan and bake for 20-25 minutes or until golden-brown. Remove from the oven and let cool completely.
- Meanwhile, make the buttercream by beating the butter for 3-5 minutes until pale and fluffy. Then add the powdered sugar and cinnamon and beat for an additional 5 minutes.
- Once the cupcakes have cooled, remove the center of the cupcakes using an knife or piping tip, and fill the center of the cupcakes with the spiced apple mixture.
- Pipe the buttercream to the tops of the cooled cupcakes and finish with a drizzle of caramel. Enjoy!
