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