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



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



Lemon Love Notes (Lemon Bars) – Gluten Free

Lemon Love Notes

I have been making these ooey, gooey and crunchy Lemon Bars since I was a child! I have always LOVED Lemon-flavored anything, so this dessert is (and always has been) #1 on my Favorites list!!! These yummy lemon bars are so simple to make and quickly disappear, so you may want to make 2 batches 😉 Enjoy!

Ingredients for the Crust:

  • 16 Tbsp Salted Butter, Softened ((2 sticks))
  • 2 Cup All-Purpose Gluten Free Flour, Sifted (Must be sifted to cut down on graininess (you may substitute regular flour, if you’re not making GF))
  • 1/2 Cup Powdered Sugar

Ingredients for the Lemon Mixture:

  • 4 Large Eggs (slightly beaten)
  • 2 Cup Granulated Sugar
  • 4 Tbsp All-Purpose Gluten Free Flour, Sifted (You may substitute regular flour, if you’re not making GF)
  • 1 tsp Gluten Free Baking Powder
  • 5-6 Tbsp lemon juice (Fresh or bottled)
  • 1 Lemon Zest ((optional))

Topping

  • Powdered Sugar ((optional) as much or as little as desired)

Making the Crust:

  1. Preheat oven to 350 degrees.
  2. Very lightly grease the sides of the 9″ x 13″ baking pan. Set aside.
  3. Using a Stand or Handheld Mixer, fitted with the Paddle attachment, combine the Softened Butter, GF Flour and Powdered Sugar until thoroughly blended.
  4. Press this mixture into the prepared baking pan to evenly cover the bottom.
  5. Bake for 15 minutes or until lightly golden. Remove from oven and let cool a little while you prepare the Lemon topping mixture.

Making the Lemon Topping/Mixture:

  1. Using a Stand or Handheld Mixer, fitted with the Whisk attachment, beat the Eggs until light.
  2. Gradually add the Granulated Sugar to the Eggs and beat until thoroughly blended.
  3. Add the remaining ingredients to the Egg-Sugar mixture and mix thoroughly, until completely smooth.
  4. Pour over the baked Crust.
  5. Bake in the 350 degree oven for 25-30 minutes or until set (no longer jiggling). Note: if the top starts to get too dark, cover pan with foil.
  6. Let cool and then sprinkle with Powdered Sugar. Enjoy!
  7. Enjoy!
Desserts, Snacks
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