Apple Cider Cupcakes with Cream Cheese Frosting ~ Gluten-Free

Apple Cider Cupcakes with Cream Cheese Frosting ~ Gluten-Free

Oh my gosh! These Cupcakes are out of this world!!! I seriously could eat the entire batch 🙂 The Apple Cider adds a wonderful flavor and a bit of caramelized texture – they are delicious even without the frosting! You better double the batch like I did 😉
This recipe earned an instant 5-Star rating in our home!
Note: I adapted this wonderful recipe from forkinthekitchen.com to make it GF – Thank You for sharing!!!

Equipment

  • Muffin Tin
  • Cupcake Liners
  • Stand or handheld Mixer
  • Large Mixing Bowl

The Cupcake Ingredients:

  • 2 1/2 Cups Better Batter All Purpose Gluten Free Flour Mix
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder, GF
  • 1 tsp Table Salt
  • 2 tsp Ground Cinnamon
  • 1 Cup Granulated Sugar (I use Dixie Crystal brand)
  • 1/2 Cup Light Brown Sugar, packed
  • 1 Cup Salted Butter, Softened (I use Land O’ Lakes brand)
  • 2 tsp Vanilla Extract
  • 4 Large Eggs (room temperature)
  • 1 Cup + 4 Tbsp Apple Cider

The Cream Cheese Frosting Ingredients:

  • 8 Oz. Cream Cheese, softened (I used Full Fat Philadelphia brand)
  • 1/4 Cup Salted Butter, Softened
  • 1/2 tsp Vanilla Extract
  • 2 Tbsp Apple Cider
  • 3 1/2 – 4 Cups Powdered Sugar
  • Ground Cinnamon ((optional – to either mix in with the frosting or to sprinkle on the top))

Making the Cupcakes:

  1. Place oven rack in the middle position and preheat oven to 350 degrees.
  2. Line 1-2 muffin tins with cupcake liners; set aside.
  3. In a large mixing bowl, whisk together the GF Flour, Baking Soda, Baking Powder, Salt and Cinnamon until completely blended; Set aside.
  4. Using a Stand or Handheld Mixer, fitted with the paddle attachment, cream the Butter and Sugars until light and fluffy.
  5. Next, with the mixer set on low, add the Vanilla Extract and the Eggs, one at a time; Continue mixing until thoroughly blended.
  6. With the mixer still set on Low, alternate adding the GF Flour mixture (1/2 cup at a time) and the Apple Cider (a couple of Tablespoons at a time) to the Butter-Sugar mixture, blending until just combined after each addition.
  7. Scoop the Cupcake Batter into the lined muffin tin/tins, filling each about 2/3 full.
  8. Bake for approximately 17-20 minutes, or until toothpick inserted into the center comes out clean.
  9. Let cool in the pan for about 5-10 minutes and then transfer to a wire cooling rack to cool completely before frosting.

Making the Frosting:

  1. Using a Stand or Handheld Mixer, fitted with the paddle attachment, cream the softened Cream Cheese and Butter until light and fluffy.
  2. Slowly add the Vanilla Extract and Apple Cider, blending thoroughly.
  3. Next, with the mixer set on low, add the Powdered Sugar, 1/2 cup at a time, beating well between each addition. I usually add between 3 1/2 to 4 cups of Powdered Sugar for the right consistency. Note: If you’re adding Ground Cinnamon into the Frosting, do so now (I usually add several pinches).
  4. Spread or pipe the Frosting onto each cooled cupcake and top with a little Ground Cinnamon, if desired.
  5. Enjoy!
Desserts, Snacks



Gluten Free Chocolate Hydrangea Cupcakes

Gluten Free Chocolate Hydrangea Cupcakes

Even though I love Blue Hydrangeas, I just couldn’t bring myself to decorate these yummy cupcakes with Blue Icing….so, Pink Hydrangeas it is! The wonderful Chocolate of the cupcakes compliments the creamy Butter-Cream Icing perfectly….an instant hit in our household!!! Enjoy 🙂
A HUGE ‘Thank You” to America’s Test Kitchen for sharing this incredible Gluten Free Chocolate Cupcake recipe!

Cupcake Ingredients:

  • 1/2 Cup Canola Oil
  • 3 oz. Bittersweet Chocolate (chopped)
  • 1/3 Cup Unsweetened Cocoa Powder
  • 1/2 Cup + 2 Tbsp King Arthur Gluten Free Multi-Purpose Flour (sifted)
  • 3/4 tsp Gluten Free Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Xanthan Gum
  • 1/2 tsp Salt
  • 3 Large Eggs
  • 1 tsp Vanilla Extract
  • 3/4 Cup Granulated Sugar
  • 1/3 Cup Whole Milk

Buttercream Icing Ingredients:

  • 12 Tbsp Unsalted Butter (Softened)
  • 1 1/2 Tbsp Heavy Cream
  • 1 1/4 tsp Vanilla Extract
  • 1/8 tsp Salt
  • 1 1/2 Cups Powdered Sugar
  • Red Food Coloring Gel (as much or as little as you desire)

Making the Cupcakes:

  1. Preheat oven to 350 degrees.
  2. Line a 12-cup muffin tin with paper cupcake liners. Set aside.
  3. Gather the ingredients.
  4. In a microwave-safe bowl, microwave the Oil, Chocolate and Cocoa until chocolate is fully melted (about 2 minutes). Be sure to stir the mixture often to thoroughly mix ingredients and to prevent clumping. Remove from microwave and set aside to cool slightly.
  5. In a small bowl, whisk together the sifted GF Flour, Baking Powder, Baking Soda, Xanthan Gum and Salt. Set aside.
  6. In a large bowl, whisk together the Eggs, Vanilla Extract and Sugar until thoroughly blended.
  7. Next, whisk the Chocolate mixture and Milk into the Egg Mixture until thoroughly combined.
  8. Add the Flour Mixture to the Chocolate/Egg mixture, whisking until smooth and creamy.
  9. Using a 2″ cookie scoop or large spoon, scoop the batter into the prepared cupcake tin.
  10. Bake for 15-18 minutes, rotating the tin halfway through the baking time (my oven tends to run a little on the hot side, so 15 minutes is perfect for me), or until toothpick inserted into the middle of the cupcake comes out clean.
  11. Let cool in the cupcake tin for 10-15 minutes before transferring the cupcakes to a wire rack to cool completely.

Making the Buttercream Icing:

  1. In a Stand Mixer fitted with the whisk attachment, whisk the Butter, Heavy Cream, Vanilla Extract and Salt together on medium-high until smooth and creamy.
  2. Reduce speed to Low and slowly add the Powdered Sugar, 1/2 cup at a time, until well-blended.
  3. Increase speed to medium-high and whip until fluffy (about 5 minutes).
    If adding food coloring, do so halfway through this step and while mixer is turned OFF (I learned this the hard way ;))
  4. Once the cupcakes are completely cooled, you can begin icing them with the prepared icing/frosting using either a knife or pastry bag fitted with desired tip. Add sprinkles, too!
  5. Enjoy 🙂
Desserts, Snacks



Gluten Free White Pearl Cupcakes

Gluten Free White Pearl Cupcakes

I think these cupcakes would be perfect for a Bridal Shower, Wedding, Anniversary, Birthday or any special occasion 🙂 Plus, they’re SO easy to make and absolutely delicious! Enjoy!

The Cupcake Batter

  • 1 Stick Salted Butter, softened ((8 Tbsp))
  • 1 Cup Granulated Sugar
  • 1 1/2 tsp Vanilla Extract
  • 3 Large Egg Whites
  • 1/2 Cup Whole Milk
  • 1 1/2 Cups Gluten Free All-Purpose Flour (I use King Arthur brand)
  • 2 tsp Baking Powder
  • 1/2 tsp Salt

The Buttercream Frosting

  • 2 Sticks Salted Butter, softened ((16 Tbsp))
  • 4 Cups Powdered Sugar
  • 2 tsp Vanilla Extract
  • 1/8 tsp Salt
  • 1/3 Cup Heavy Cream

Making the Cupcake Batter

  1. Gather the ingredients.
  2. Preheat Oven to 350 degrees.
    Line cupcake tin with cupcake liners and set aside.
  3. In a medium-sized bowl, sift together the GF Flour, Baking Powder and Salt. Set aside.
  4. Using a stand mixer fitted with the paddle attachment, cream the Softened Butter with the Granulated Sugar and Vanilla Extract until light and fluffy.
  5. Add the Egg Whites to the Butter mixture, mixing until well-blended.
  6. Slowly begin adding the Flour Mixture to the Butter mixture, alternating with the Milk, until all of the ingredients are mixed together and batter is smooth.
  7. Pour batter into the prepared cupcake tin, filling each cupcake liner 2/3 full (you may have enough batter for a couple of extra cupcakes).
  8. Bake for 15-18 minutes (my oven runs a little bit hot, so my cupcakes are ready in 15 minutes), or until toothpick comes out clean.
  9. Cool in pan for about 10 minutes before transferring the cupcakes to a wire rack to cool completely.

Making the Frosting

  1. Using a stand mixer fitted with the whisk attachment, whisk the butter until smooth and creamy.
  2. Slowly add the powdered sugar to the creamed butter until completely mixed. Increase speed to medium-high and whisk until fluffy.
  3. Next, add the Vanilla Extract and Heavy Cream, whisking on medium-high until light and fluffy (you may add extra Heavy Cream, if needed).
  4. Pipe the frosting onto the cupcakes, using whichever tip you desire (I used a Star tip)…or simply spread onto the cupcakes with a butter knife for a smooth effect. Top with Pearl candies or any other sprinkle, etc.
  5. Enjoy!

I want to thank “The Toasty Kitchen” for sharing her recipe for Easy White Cupcakes, which I adapted to a Gluten-Free Version 🙂

Desserts, Snacks