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



Brown Sugar Oatmeal Cookies ~ Gluten-Free

Brown Sugar Oatmeal Cookies ~ Gluten-Free

These Oatmeal Cookies are so buttery and chewy that they melt in your mouth. I also love the fact that there are only 8 ingredients needed…all ingredients that we usually have on-hand.
Of course, a HUGE “Thank You” to Ree Drummond (aka: The Pioneer Woman) for sharing the original recipe for these wonderful cookies! The only thing that I changed was swapping out the regular flour with Gluten-Free Flour 😉 These cookies earned a 5-Star review in our house!

  • 2 Cups Dark Brown Sugar (firmly packed)
  • 1 Cup Salted Butter, Softened
  • 2 tsp Vanilla Extract
  • 2 Large Eggs
  • 1 1/2 Cups Better Batter All Purpose Gluten Free Flour Mix (you can use other brands, but make sure they contain Xanthan Gum – results will vary)
  • 1 tsp Salt (table)
  • 1/2 tsp Baking Soda
  • 3 Cups Gluten-Free Old Fashioned Oats (I use Quaker Brand)
  • 1/2 Cup Finely Chopped Nuts (optional ~ I did not include nuts due to nut allergies)
  1. Preheat oven to 350 degrees.
  2. Gather the ingredients.
  3. Line 1-2 cookie sheets with Parchment Paper or a baking pad. Set aside.
  4. Using a stand mixer, with the paddle attachment, combine the Brown Sugar and Softened Butter until light and fluffy.
  5. Next, add the Vanilla and the Eggs, one at a time, scraping down the sides of the bowl after adding each Egg.
  6. In a separate bowl, combine the GF Flour, Salt and Baking Soda until well-blended.
  7. Slowly add the Flour mixture to the Butter mixture, one cup at a time, mixing until just combined after each addition.
  8. Next, add the Oats (and Chopped Nuts, if using), one cup at a time, scraping the sides of the bowl after each addition. Mix until all Oats are blended (be sure to check the very bottom of the bowl for any dry oats).
  9. Using a cookie scoop or spoon of your desired size (I used a 2″ cookie scoop), drop cookie dough balls onto prepared cookie sheets several inches apart (they spread!)
  10. Bake for 12-14 minutes (longer if you want crispy cookies).
  11. Cool on the cookie sheets for about 2 minutes before transferring them to a wire cooling rack.
  12. Enjoy with a cold glass of milk or a bowl of Vanilla Ice Cream 🙂
Desserts, Snacks



Zucchini Bread – Gluten-Free & Dairy-Free

Zucchini Bread – Gluten-Free & Dairy-Free

This moist, delicious Gluten-Free, Dairy-Free Zucchini Bread is packed full of nutrients and spices! I always make a double batch (this recipe is for 2 loaves), because it disappears very quickly in our house 😉 I attempted to make a Vegan version (substituting applesauce for the eggs) for my daughter, but it turned out like a VERY wet brick…I will continue trying different Vegan versions until I succeed! In the meantime, let me know what you think of this GF, DF version 🙂

  • 3 Cups Zucchini, shredded (water squeezed out)
  • 4 Cups Better Batter All Purpose Gluten Free Flour Mix (You can use other cup-for-cup GF flours, but end results may vary)
  • 1 Cup Granulated Sugar
  • 2-3 Tbsp Granulated Sugar (for sprinkling in both pans)
  • 1/4 Cup Light Brown Sugar (Firmly Packed)
  • 5 tsp Baking Powder, GF
  • 1 1/2 tsp Ground Cinnamon
  • 1/2 tsp Salt
  • 1/4 tsp Nutmeg
  • 1 Tbsp Lemon Zest
  • 1 1/2 Cups Plain Rice Milk (or any other non-dairy unflavored milk (if you’re not DF, you can use Skim, 1%, 2% or Whole Milk))
  • 1/4 Cup + 2 Tbsp Vegetable Oil (I use Canola)
  • 2 tsp Vanilla Extract
  • 2 Large Eggs (lightly beaten)
  • Non-Stick Cooking Spray
  • 1/2 Cup Pecans or Walnuts, chopped (optional)
  1. Preheat oven to 350 degrees.
  2. Gather the ingredients.
  3. Spray two 8″ x 4″ loaf pans with the non-stick cooking spray. Sprinkle all sides and bottom of each pan with about 1 Tbsp Granulated Sugar. Set aside.

The Flour Mixture:

  1. In a large bowl, combine the GF Flour, 1 Cup Granulated Sugar, Light Brown Sugar, Baking Powder, Spices and Lemon Zest. Mix thoroughly and form a well in the center. Set aside.

The Zucchini Mixture:

  1. Using a food processor or handheld grater, shred the Zucchini and place on paper towels in a large bowl to absorb the water.
  2. In another large bowl, mix the milk, oil, vanilla and eggs until well combined. Add the shredded zucchini and mix well.

Making the Batter:

  1. Add the Zucchini Mixture to the center of the Flour Mixture.
  2. Mix well using a fork to start with to help break up the Zucchini. Then switch to a large spoon to ensure that you get all of the ingredients off of the bottom. (Note: if you’re adding nuts, do so at this step).

Baking the Bread:

  1. Divide the batter between the two prepared loaf pans. If desired, you may sprinkle the tops with additional granulated sugar.
  2. Bake on the center rack for 50-60 minutes or until toothpick comes out clean.
  3. Cool in their pans for about 10 minutes.
  4. Transfer loaves to wire cooling rack and let cool completely before slicing.
  5. Enjoy!
Breakfast, Desserts, Lunch, Snacks, Sweet Breads



Sunshine Lemon Cooler Cookies (Gluten Free)

Sunshine Lemon Cooler Cookies (Gluten Free)

This copycat recipe for Sunshine Lemon Cooler cookies earned 5 Stars with our family! Growing up, these were my favorite cookies!!! I was SO sad when the Sunshine Company stopped making/selling them 🙁 I have tried many copycat recipes over the years, but this one from “Dixie Crystals” is by far the best (a HUGE “Thank You” to dixiecrystals.com). I simply swapped out the regular flour with “Better Batter All Purpose Gluten Free Flour Mix” and voila! the memories came flooding back as these crunchy, lemony morsels of Heaven dissolved in my mouth 🙂 Enjoy!

The Powdered Sugar Coating:

  • 1 Cup Powdered Sugar
  • 1 Envelope Kool-Aid Powdered Lemonade (about 1 1/2 teaspoons)

The Cookie:

  • 2 Cups Better Batter All Purpose Gluten Free Flour Mix (I find that this brand works best)
  • 2 teaspoons Gluten Free Baking Powder
  • 1/4 teaspoon Salt
  • 1/2 Cup Unsalted Butter, Room Temp (I use Land O Lakes)
  • 3/4 Cup Powdered Sugar
  • 1/3 Cup Dixie Crystals Extra Fine Granulated Sugar
  • 1 Large Egg (lightly beaten)
  • 1 teaspoon Vanilla Extract
  • 2 teaspoons Lemon Zest
  • 1 Tablespoon Lemon Juice

Directions for Making the Powdered Sugar Coating:

  1. In a large resealable plastic bag, combine the 1 Cup Powdered Sugar with the Kool-Aid Powdered Lemonade; set aside.

Directions for Making the Cookies:

  1. Preheat oven to 350 degrees.
  2. Line 1-2 cookie sheets with parchment paper; set aside.
  3. In a medium bowl, mix the GF Flour Mix, Baking Powder and Salt; set aside.
  4. Using a Stand Mixer, combine the Butter and Sugars until smooth and creamy.
  5. Next, add the Egg, Vanilla, Lemon Zest and Lemon Juice to the Butter-Sugar mixture, blending well.
  6. Add the Flour Mixture, 1/2 cup at a time, to the dough, mixing on the Low setting until just combined.
  7. Using a small cookie scoop (or spoon and rolling the dough into balls), scoop out the cookie dough onto the prepared cookie sheets, placing them 2″ apart. Using the palm of your hand or the bottom of a glass, slightly flatten each cookie to form disks.
  8. Bake for 12-15 minutes, depending on your oven. I bake mine for 14-15 minutes, because I prefer these cookies to be slightly crunchy, like the original Sunshine recipe.
  9. Let the cookies cool on the sheets for about 5 minutes.
  10. Carefully toss 3-4 cookies at a time in the powdered sugar mixture, coating each cookie well.
  11. Place the powdered cookies on a cooling rack to continue cooling.
  12. Enjoy!
Desserts, Snacks