If you’re looking for a delightful treat, these gluten free dairy apple cider cupcakes are just the answer. When my niece Sofia tried her first bite, her eyes lit up with pure joy, and I couldn’t help but smile. There’s something special about the warm aroma of apples and spices wafting through the kitchen. In this recipe, you’ll learn how to create these sweet little gems that capture the essence of fall baking without the fuss.
Table of Contents
Why You’ll Love It
- Flavor Explosion: A perfect blend of apple cider, cinnamon, and nutmeg.
- Convenient: Whip these up quickly; they bake in just 20 minutes!
- Versatile: Perfect for any occasion, from Thanksgiving desserts to casual gatherings.
- Allergy-Friendly: Gluten Free Dairy Apple Cider Cupcakes cater to various dietary needs.
Pure Comfort
These cupcakes remind me of autumn afternoons spent with family, sipping cider while the leaves crunch underfoot. The comforting flavors evoke memories of cozy gatherings, reminding us that food is not just sustenance but a way to celebrate life.
What You Need
- – 1 cup gluten-free all-purpose flour
- – 1/2 cup coconut sugar
- – 1 tsp baking powder
- – 1/2 tsp baking soda
- – 1 tsp ground cinnamon
- – 1/4 tsp ground nutmeg
- – 1/4 tsp salt
- – 1/2 cup unsweetened applesauce
- – 1/2 cup apple cider
- – 1/4 cup melted coconut oil
- – 1 tsp vanilla extract
Using gluten-free flour ensures that everyone can enjoy these sweets. Feel free to swap coconut sugar with granulated sugar if that’s what you have on hand.
Time to Cook
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Difficulty: Easy
Make-Ahead Options: Batter can be made a day ahead.
Steps to Make It
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, whisk together gluten-free flour, coconut sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix the applesauce, apple cider, melted coconut oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t be surprised if the batter looks a bit lumpy!
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean.
- Let them cool in the pan for 5 minutes before transferring to a wire rack.
Make It Perfect
- Don’t skip the cooling time—rushing may leave your cupcakes gummy.
- Not all gluten-free flours behave the same; measure carefully for the best results.
- Add a pinch of salt to enhance the sweetness of the cupcake.
Mix It Up
For a spicier kick, add some chopped ginger or a dash of cayenne. Want to lighten it up? Use unsweetened almond milk instead of apple cider for a subtly refreshed flavor. These cupcakes would also be fabulous with a sprinkle of chopped walnuts for a nutty crunch!
Perfect Partners
Pair these cupcakes with a hot cup of spiced chai or a scoop of dairy-free ice cream for a well-rounded fall dessert. They also make a great addition to your Thanksgiving desserts table!
FAQs
- Can I make this ahead? Yes! Prepare the batter in advance and bake fresh when you’re ready.
- How to store leftovers? Keep them in an airtight container at room temperature for up to 3 days.
- Can I freeze it? Absolutely! Freeze the cupcakes and thaw at room temperature before serving.
- What ingredient substitutions work? You can substitute the coconut oil for vegetable oil or any neutral oil.
Conclusion
These Gluten Free Dairy Apple Cider Cupcakes are sure to impress your loved ones with their moist texture and delightful flavors. Give this recipe a try, and let me know how it turns out!
Gluten Free Dairy Apple Cider Cupcakes
Equipment
- Cupcake Pan
- Mixing Bowls
- Whisk
- Measuring Cups
- Cupcake Liners
Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 cup coconut sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup unsweetened applesauce
- 1/2 cup apple cider
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, whisk together gluten-free flour, coconut sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix the applesauce, apple cider, melted coconut oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t be surprised if the batter looks a bit lumpy!
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean.
- Let them cool in the pan for 5 minutes before transferring to a wire rack.