These Vegan Gluten-Free Caramel Apple Cupcakes whisper of cooler days and warm fires, full of sweet and delicious apples, rich salty caramel, and the intoxicating aroma of cinnamon - a perfect fall treat.
Apples, spice and everything nice...
These Vegan Gluten Free Caramel Apple Cupcakes from Sarah Bakes Gluten Free are the best of fall apple season - full of sweet and delicious apples and rich salty caramel, they are perfect for holiday gatherings. They artfully combine the flavors of juicy apples and luscious caramel - and hey, who doesn’t love a good caramel apple? This recipe - both vegan and gluten free- takes the flavors of the caramel apple, wraps them up into cupcakes, and finishes them with caramel frosting. These cupcakes are full of flavor, moist as can be and finish nicely with a drizzle of my simple Scrumptious Five-Minute Vegan Caramel Sauce.
Gluten-Free Cupcakes - an easy to serve, classic dessert.
Holiday tables are frequently filled with delicious fall apples - apple crisp, apple cake, apple tarts and apple pies. Why not change it up? Whether as Halloween treats or an easy to grab sweet for little (and big) pilgrims, this delicious recipe results in a cupcake that I know you won’t be able to resist. Better yet, you won't have to resist since they are both vegan and gluten-free!
Easy to make gluten-free caramel apple cupcakes:
These Vegan Gluten-Free Caramel Apple Cupcakes are so easy.
In 4 simple steps these cupcakes are ready for creamy caramel frosting.
- Sift together flour, cinnamon, baking powder, baking soda and salt and set aside.
- In large mixing bowl, combine applesauce, coconut milk, oil, brown sugar, sugar, maple syrup and vanilla, then mix in shredded apple.
- Add flour mixture and stir until well combined.
- Evenly divide cupcake batter into prepared cupcake pan. Bake for 17-19 minutes or until toothpick inserted in center comes out clean. Cool in pans for 5 minutes, then invert onto cooling rack to cool completely.
Looking for variety?
Not a fan of caramel apples? Looking to serve or sample a variety of flavors? Luckily, I have just what you are looking for, so what are you waiting for? Let’s get baking!
These spice cupcakes are made from a mix and are truly delicious, but the pumpkin swirl cream cheese frosting really brings them over the top. Serve them for dessert at any autumn festival or party -or make them just because.
Let's talk about gluten in frosting:
Certain frostings can contain gluten. Some traditional frosting recipes call for a paste composed of wheat and milk, and some national brands of prepared frosting contain gluten-inclusive ingredients.
So, if you are avoiding gluten, it is best to make your own frosting or to buy gluten-free frosting from the store.
Want dairy free frosting?
Then top the cupcakes with our Gluten-Free, Corn-Free, Dairy-Free Fluffy Frosting.
Once you've whipped up the frosting, you can top it with fruit, flowers or my favorite gluten-free, dairy-free & corn-free sprinkles from Supernatural - if you don't (or even if you do!) want to use the vegan caramel sauce too.
Let's get baking!
Vegan Gluten-Free Caramel Apple Cupcakes
apple cinnamon cupcakes
- 1 ¾ cups, plus 2 tablespoons Sarah’s gluten free flour blend
- 1 ½ teaspoons ground cinnamon
- 1 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup unsweetened applesauce
- ½ cup So Delicious Dairy Free unsweetened coconut milk
- ⅓ cup sunflower seed oil, or mild flavor oil
- ½ cup brown sugar
- ¼ cup cane sugar
- 3 tablespoons pure maple syrup
- 1 cup peeled, cored and shredded apple (use large holes on grater)
- 1 teaspoon pure vanilla extract
- 1 cup full-fat coconut milk
- ¾ cup brown sugar
- 2 ½ cups powdered sugar
- 2 tablespoons non-hydrogenated palm shortening
- 2 tablespoons So Delicious coconut milk coffee creamer or coconut milk
- 1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees. Prepare cupcake pans by lining with paper liners. Sift together flour, cinnamon, baking powder, baking soda and salt. Set aside. In large mixing bowl, combine applesauce, coconut milk, oil, brown sugar, sugar, maple syrup and vanilla. Mix in shredded apple. Add flour mixture and stir until well combined. Evenly divide cupcake batter into prepared cupcake pan. Bake for 17-19 minutes or until toothpick inserted in center comes out clean. Cool in pans for 5 minutes, then invert onto cooling rack to cool completely.
- While cupcakes are baking, start dairy free caramel frosting. Place coconut milk in saucepan, along with brown sugar. Cook over medium-low heat and bring to low boil. Continue to boil for 20 minutes, stirring periodically to keep from burning. When caramel is thickened, remove from heat. Pour in bowl to cool until ready to use.
- Poor cooled caramel into large bowl of standing mixer (be sure to reserve 2 tablespoons of caramel to drizzle on top). Add powdered sugar, shortening, coffee creamer and vanilla. Beat for 3-4 minutes until creamy. Place frosting into piping bag and pipe onto cooled cupcakes or use offset spatula to frost cupcakes. Drizzle remaining caramel on top of each cupcake. Best served within 1-2 days.
Caramel Apple Cupcake FAQs:
WHICH APPLES ARE BEST FOR MAKING CUPCAKES?
Any apple you enjoy eating will work well in this recipe, but I love using a tart apple such as a Granny Smith or Honey Crisp apple. The Granny Smith have an especially nice tart-sweetness that contrasts well with the sweetness of the caramel frosting.
WHAT IS THE BEST WAY TO STORE CUPCAKES?
Cool uniced cupcakes completely on a wire rack until top, bottom and sides are cool. Place the cupcakes in a plastic storage bag or airtight container at room temperature. If cooled fully and not exposed to large variations in temperature, cupcakes will last 3-5 days on the counter or up to 3 months in the freezer.
Resist the urge to store cupcakes in the refrigerator to extend their shelf life beyond two days. Cupcakes stored in a refrigerator will dry out due to crystallization, making the cupcakes go stale quickly. Refrigeration may also cause breakdown of icing on finished cupcakes, unless you leave them a short while to cool frosting that is melting rapidly in warmer temperatures.
WHAT IS THE BEST WAY TO ICE CUPCAKES AFTER STORING?
If you've stored cupcakes at room temperature and the tops are sticky, avoid spreading icing with a spatula or knife. Allow uniced cupcakes to sit uncovered for an hour so the tops may dry out a bit, the pipe frosting onto the cupcakes using a piping tube or other preferred piping method.
Recipe + article courtesy of Sarah Hornacek, Sarah Bakes Gluten Free, edited by Diana Losey