My youngest son wanted Vanilla Cupcakes and my oldest son wanted Mocha Fudge Cupcakes. They were unable to come up with a compromise, so I decided to make Gluten-Free Apple Spice Cupcakes with Cinnamon Frosting.
They both complained the whole time I was making the gluten-free apple spice cupcakes because I wasn't making the type of cupcake they wanted. That quickly changed to impatience once they smelled the Apple Spice Cupcakes baking. By the time the cupcakes had cooled and I added Cinnamon frosting they both forgot that they ever wanted anything other than Apple Spice Cupcakes.
I modified The Fluffiest Butter Cream Frosting recipe to create a cinnamon frosting. If you need to make the frosting dairy-free, you can substitute vegetable shortening for the butter and vanilla flavored almond milk for the whipping cream.
Gluten-Free Apple Spice Cupcakes with Cinnamon Frosting
- 1 cup white rice flour
- 1 cup tapioca flour
- ½ cup potato starch
- 1 teaspoon guar gum
- 1 tablespoon baking powder
- 1½ cups sugar
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- 3 eggs
- 2 cups unsweetened applesauce
- 2 sticks unsalted butter
- 1 bag (or 2 pounds, or about 7 cups) of powdered sugar
- 1 T. of vanilla
- 1 teaspoon cinnamon
- Pinch salt
- About 2 T. whipping cream
- Preheat oven to 350 degrees. Grease 2 – 9 inch pans, a 13 x 9 pan, or line 2 cupcake pans.
- In a large bowl combine white rice flour, tapioca flour, potato starch, guar gum, baking powder, sugar, and spices.
- Add eggs and applesauce and stir with a spoon to combine. Then blend with a mixer on medium-high for 2 minutes.
- Pour batter into 2 lined cupcake pans. Bake at 350 for 18 - 22 minutes (30 – 40 minutes for a 13 – 9 pan and 30 – 35 minutes for 2 9 inch cakes) or until an inserted toothpick comes out clean.
- Take your butter out of your fridge in plenty of time to let it come to room temperature.
- Whip that butter. Before you add anything else to the bowl, whip that butter. Keep whipping for at least 3 minutes.
- Add in the vanilla, cinnamon, and the pinch of salt and mix. Then start adding the powdered sugar a couple of cups at a time until it is all mixed in.
- Drizzle in half of the whipping cream then check the consistency. Add the rest if you think it’s not too thin.
- Whip the frosting until you think you’ve whipped it enough, and then mix it for an extra minute or two.
- Use a pastry bag and a decorating tip to frost.
More Gluten-Free Cupcake Recipes
Gluten-Free Mocha Fudge Cupcakes
sangeeta jakhar says
hi,
same here,mine is gardening too.nice recipe.
tina says
I notice that you list guar gum in your cupcake recipes. I only have xanthan gum, and use it in all of my baking with success. Do you have a particular reason that you use one over the other? I have been charged with making gluten free cupcakes for an upcoming wedding, and what the best recipes that I can find.
Thanks for your thoughts and comments!
Alea Milham says
I prefer to use guar gum in cake recipes instead of xathan gum because I feel that xathan gum produces a more doughy batter and heavier final product.