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Everyone loves apple pie, but no one wants to put in all the hard work to make apple pie. Luckily you don't have to make apple pie. You can simply make Apple Pie Cupcakes. The sweet batter is made with cassava flour, almond flour, brown rice flour, tapioca starch, eggs, almond milk, coconut oil, spices, and sugar-free sweetener. It is scooped into a muffin pan and baked until golden brown. Once the apple pie cupcakes are cooled, a cavity is created for the sweet apple pie filling. Next, the cupcakes are topped with sweet cinnamon buttercream frosting to create the perfect, sweet, tasty apple pie cupcakes.
How do you make apple pie cupcakes?
Making apple pie cupcakes is extremely easy. Simply make your apple pie filling, then make your cupcake batter by combining cassava flour, almond flour, brown rice flour, tapioca starch, spices, baking powder, coconut oil, eggs, sugar-free sweetener, almond milk, and vanilla extract. Scoop the cupcake batter into muffin pans and bake until golden brown. Dig a hole out of the center of each cupcake, add the apple pie filling, frost the cupcakes, and you've got apple pie cupcakes.
Can you make apple cake into cupcakes?
Yes, you can make apple cake into cupcakes. Once you've made the apple cake batter, scoop it into a muffin pan lined with cupcake liners and a little apple pie filling to each cupcake. Bake it for 20-25 minutes, then let them cool completely before frosting them.
How do you make apple pie filling?
To make apple pie filling, dice or slice your apples, then combine them with butter, sugar-free sweetener, spices, lemon juice, and almond flour and cook it until it resembles apple pie filling.
Should you cook apple pie filling before baking?
Yes, you should cook apple pie filling before baking. The apples may end up undercooked once the cupcakes are done. Additionally, the apples could release excess moisture, making the cupcakes soggy and mushy.
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Serves
12 persons
Ingredients
Apple Pie Filling
- 3 tablespoons Granular Sugar Substitute
- 3 medium Gala Apples, cored, peeled, diced
- 1 tablespoon Fresh Lemon Juice
- 1/2 teaspoon Ground Cinnamon
- 1/8 teaspoon Ground Allspice
- 1/4 teaspoon Salt
- 2 tablespoons Unsalted Butter
- 2 teaspoons Almond Flour
Apple Pie Cupcake
- 1/2 cup coconut oil
- 3/4 cup sugar-free sweetener
- 2 large eggs
- 1/2 cup cassava flour
- 1/4 cup almond flour
- 1/4 cup brown rice flour
- 1/4 cup tapioca starch
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 3 teaspoons baking powder
- 1/2 cup almond milk
- 2 teaspoons vanilla extract
Cinnamon Buttercream Frosting
- 3/4 cup (1 1/2 sticks) butter
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 2-3 cups powdered sugar substitute
- 1-2 tablespoons almond milk
Instructions
Apple Pie Filling
Combine the apples, sugar-free sweetener, lemon juice, cinnamon, allspice, and salt in a medium bowl.
To a small saucepan or skillet, add the butter, set it over medium-high heat, and let it melt.
Add the apple mixture and cook it for 6 minutes, stirring with a spoon, until the apples are tender.
Add the almond flour and stir to combine. Cook the apple pie filling for 1-2 minutes, constantly stirring until the filling thickens up.
Remove the apple pie filling from the stove and let it cool completely.
Apple Pie Cupcakes
Preheat the oven to 350 °F. Next, line a muffin pan with 12 cupcake liners and set it aside.
Whisk the coconut oil and sugar-free sweetener in a medium bowl.
Add the eggs and beat them with an electric hand mixer for 1 minute until it is combined.
Whisk the cassava flour, almond flour, brown rice flour, tapioca starch, salt, and baking powder in a bowl until combined.
Add half of the gluten-free flour mixture and mix to combine. Next, add the almond milk and vanilla extract and mix until combined.
Add the remaining gluten-free flour mixture and mix just until combined.
Scoop the apple pie cupcake batter into the prepared muffin pan using a cookie scoop, filling each liner 3/4 full.
Bake the apple pie cupcakes for 18-20 minutes until a toothpick inserted into an apple pie cupcake comes out clean. Let the apple pie cupcakes cool in the pan for 5 minutes, then place them onto a cooling rack to cool completely.
Cinnamon Buttercream Frosting
Add the butter and vanilla extract to a stand mixer bowl and beat it with the paddle attachment for 1 minute.
Add the cinnamon and powdered sugar and beat the frosting on low until it is combined. Increase the mixer's speed to medium-high and mix until it is light and fluffy. Remember to scrape the bottom of the mixing bowl as well as the sides to ensure all of the frosting ingredients are thoroughly mixed together.
Sprinkle the apple pie cupcakes with the remaining 1/2 teaspoon cinnamon if desired before serving.
Assembly
Use a teaspoon and scoop out a small hole in the center of each apple pie cupcake.
Add 1 tablespoon of the apple pie filling into the hole and set the cupcakes aside.
Add the cinnamon frosting to a piping bag and frost the apple pie cupcakes before serving.
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