Just in time for the holidays!! A delicious gluten free cupcake recipe, filled with fresh chopped apples and all sorts of spices!

Every year for the holidays I make my Apple Crumble or my all time favorite, Ginger Pear Crumble with Coconut Whip Cream. This year I decided to mix up, while still keeping with the tradition of apples, spices and coconut cream. What developed was an apple spice cupcake, with coconut buttercream frosting!

These cupcakes are light and fluffy, thanks to them being gluten free. The frosting takes a bit of prep beforehand, only because you must separate the coconut cream from the liquid, and you do this by putting 1 can of full-fat coconut cream in the fridge for a couple hours. Once that is done, then you have a delicious coconut cream that can be used for frosting!

The apples are freshly chopped and it’s up to you how big you want them to be. If you want a chunkier apple cupcake, make the pieces larger. If you want a more spiced cupcake, make the apples smaller so they mix in with the cupcake more. Either way, it’s delicious!

The topping is optional, but it gives the cupcake a surprise tangy kick with the very sweet frosting. Of course, if you want the taste of the coconut buttercream to rule, then you can omit the apple topping.

So without further ado…let us begin!

Makes 14 small cupcakes

For the cupcakes you will need:

• 2 1/2 cups gluten free flour
• 2 – 1.5 cups chopped apples of your choice
• 2 eggs
• 1 cup sugar
• 1 cup butter
• 1/2 cup maple syrup
• 2 tsp baking soda
• 2 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp vanilla
• 1/2 tsp allspice
• 1/2 tsp turmeric

For the coconut buttercream frosting you will need:

• 1 cup butter
• 1/2 cup brown sugar
• 1/2 cup confectioners sugar
• 1 cup full-fat coconut cream
• 1/2 cup coconut milk powder
• 1/2 cup organic powdered milk
• 1/2 tsp vanilla

For the apple topping you will need:

• 1 large apple, chopped
• juice of 1/2 lemon
• 1/2 tsp cinnamon
• 1 tsp sugar

Step 1: Cupcakes

Preheat your oven to 350 degrees.

In a large bowl, mix together all the dry cupcake ingredients.

In a smaller bowl, cream together the butter and sugar, then add the maple syrup, eggs and vanilla. Use an electric mixer to blend all together.

Add the wet ingredients to the dry ingredients and mix together. Finally, add the chopped apples. You will notice that your mix will be fairly dry. This is ok, because the apples bring in more moisture to the cupcake. If you find it too dry, you can add some water or more maple syrup to the mix.

Spoon the mix into cupcake papers in a cupcake mold tray. Add to the oven and bake for 20-25 minutes, or until a toothpick inserted comes out clean. Remove the cupcakes from the mold, and put on a wire rack to cool.

Step 2: Frosting

As the cupcakes are cooking, it’s the perfect time to make the frosting. In your high-powered blender, add the butter, brown sugar and confectioner’s sugar, and blend together. Add the rest of the ingredients, and continue to blend until you have a soft frosting.

Put in a bowl in the fridge, cover and let sit to harder for a bit.

Step 3: Apple spice topping

Add the cup of apples, lemon, cinnamon and sugar to a small pot, and simmer on low for 10-15 minutes. Turn off the heat once the apples are soft and have a caramel-like consistency, but are still chunky and not fully boiled.

Step 4: Cupcake decorating

Once the cupcakes are fully cooled down, remove the frosting from the refrigerator, and begin to top the cakes with the frosting. You can use a frosting set, or just a simple spoon and spatula to smooth it over. Top with a bit of apple mix and some shredded coconut, then place back in the fridge.

Serve the cupcakes once the frosting is hardened on the cake.

You can store these cupcakes in the fridge easily, either with the frosting on, or off and top later. Another great option is to save these without frosting and eat for breakfast or an afternoon snack!

If you try this recipe and like it, leave a comment below!

Enjoy!