Gluten-Free Apple Cider Cupcakes with Spiced Buttercream Frosting
These moist and tender gluten-free cupcakes are infused with apple cider and spices, topped with a creamy spiced buttercream frosting, perfect for fall gatherings.
Ingredients
For Cupcakes
- 1.5 cups gluten-free all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.5 cups unsweetened applesauce
- 0.5 cups apple cider
- 0.5 cups vegetable oil
- 1 cups sugar
- 2 large eggs
- 1 tsp vanilla extract
For Spiced Buttercream Frosting
- 1 cups unsalted butter (softened)
- 4 cups powdered sugar
- 4 tbsp apple cider
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- a pinch of salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, combine the applesauce, apple cider, vegetable oil, sugar, eggs, and vanilla extract. Mix until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the lined cupcake tin, filling each cup about two-thirds full.
Baking
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Making the Frosting
- In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, mixing well.
- Add apple cider, cinnamon, nutmeg, and a pinch of salt. Beat until fluffy.
Frosting the Cupcakes
- Once the cupcakes are completely cool, frost them with the spiced buttercream using a piping bag or a spatula.
Notes
Store the cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Let come to room temperature before serving.