Gluten-Free Apple Spice Cupcakes with Cinnamon Frosting

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

Gluten-Free Apple Spice Cupcakes with Cinnamon Frosting

 

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Prep time

10 mins

Cook time

22 mins

Total time

32 mins

 

Author: Alea

Recipe type: Dessert

Serves: 24

Ingredients

• 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

Cinnamon Frosting

• 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

Directions

1. Preheat oven to 350 degrees. Grease 2 – 9 inch pans, a 13 x 9 pan, or line 2 cupcake pans.
2. In a large bowl combine white rice flour, tapioca flour, potato starch, guar gum, baking powder, sugar, and spices.
3. Add eggs and applesauce and stir with a spoon to combine. Then blend with a mixer on medium-high for 2 minutes.
4. 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.

Frosting Directions

1. Take your butter out of your fridge in plenty of time to let it come to room temperature.
2. Whip that butter. Before you add anything else to the bowl, whip that butter. Keep whipping for at least 3 minutes.
3. 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.
4. Drizzle in half of the whipping cream then check the consistency. Add the rest if you think it’s not too thin.
5. Whip the frosting until you think you’ve whipped it enough, and then mix it for an extra minute or two.
6. Use a pastry bag and a decorating tip to frost.

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More Gluten-Free Cupcake Recipes

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Gluten-Free Chai Spiced Cupcakes

Gluten-Free Chocolate Cupcakes