Fall is here, and that means it’s time for cozy baking! I remember one Thanksgiving when my son, Jake, insisted on helping me make desserts. He was so excited to mix the batter for these Gluten-Free Apple Cider Cupcakes that we both ended up with flour on our noses. These cupcakes are not just a treat; they’re a delicious way to celebrate the season with a gluten-free twist.
Table of Contents
Why You’ll Love It
- They’re super moist and flavorful, thanks to the apple cider.
- Perfect for Thanksgiving or any fall gathering.
- They’re dairy-free, so everyone can enjoy them!
Pure Comfort
These cupcakes are the perfect comfort food for chilly days. The warm spices and sweet apple flavor make them a delightful treat that feels like a hug in every bite.
What You Need
- 1 cup 1 cup gluten-free all-purpose flour (120 g) – Use a blend that contains xanthan gum for best results.
- 1/2 cup 1/2 cup granulated sugar (100 g) – Coconut sugar can be used for a lower glycemic option.
- 1 tsp 1 tsp baking powder
- 1/2 tsp 1/2 tsp baking soda
- 1/2 tsp 1/2 tsp ground cinnamon – Feel free to add nutmeg for extra flavor.
- 1/4 tsp 1/4 tsp salt
- 1/2 cup 1/2 cup unsweetened applesauce (120 g) – This keeps the cupcakes moist without dairy.
- 1/2 cup 1/2 cup apple cider (120 ml) – Fresh cider works best for flavor.
- 1/4 cup 1/4 cup vegetable oil (60 ml) – Can substitute with melted coconut oil.
- 1 tsp 1 tsp vanilla extract
- 1/4 cup 1/4 cup dairy-free chocolate chips (optional) – For a sweet surprise!
Time to Cook
Prep: 15 minutes | Cook: 20 minutes | Total: 35 minutes | Difficulty: Easy | Make-Ahead: Yes, you can make them a day in advance.
Steps to Make It
- Preheat your oven to 350 °F. This will ensure your cupcakes bake evenly and rise beautifully. While the oven heats, line a muffin tin with cupcake liners for easy cleanup.
- In a large mixing bowl, combine the gluten-free flour, sugar, baking powder, baking soda, cinnamon, and salt. Stir the dry ingredients together until well mixed, and take a moment to enjoy the warm aroma of the spices.
- In another bowl, whisk together the applesauce, apple cider, vegetable oil, and vanilla extract. The mixture should be smooth and slightly thick. This wet mix will help keep your cupcakes moist and flavorful.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined; it’s okay if there are a few lumps. Overmixing can lead to dense cupcakes, and nobody wants that!
- If you’re using chocolate chips, fold them in now. They’ll add a delightful surprise to each bite. The batter should be thick and slightly glossy.
- Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full. This allows room for the cupcakes to rise without overflowing.
- Bake in the preheated oven for about 20 minutes, or until a toothpick inserted in the center comes out clean. The tops should be lightly golden and spring back when touched.
- Once baked, let the cupcakes cool in the tin for about 5 minutes before transferring them to a wire rack. This helps them set while still warm, making them easier to handle.
- Serve these delicious cupcakes warm or at room temperature. They’re perfect on their own or with a sprinkle of powdered sugar for a festive touch!
Make It Perfect
- For a fun twist, try adding chopped nuts or dried fruits to the batter.
- If you want to make mini cupcakes, reduce the baking time to about 12-15 minutes.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Mix It Up
- Add a teaspoon of nutmeg for a spicier flavor.
- Top with dairy-free cream cheese frosting for a richer dessert.
Perfect Partners
- Serve with a scoop of dairy-free vanilla ice cream.
- Pair with a warm cup of spiced apple cider.
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FAQs
Can I make these cupcakes ahead of time?
Absolutely! You can bake them a day in advance and store them in an airtight container.
How do I store leftovers?
Keep them in an airtight container at room temperature for up to 3 days.
Can I freeze these cupcakes?
Yes, they freeze well. Just wrap them individually and store in a freezer bag for up to 2 months.
What can I substitute for applesauce?
You can use mashed banana or pumpkin puree as a substitute.
Are these cupcakes suitable for kids?
Definitely! They are a fun and tasty treat that kids will love.
Conclusion
These Gluten-Free Apple Cider Cupcakes are a delightful addition to your fall baking repertoire. They’re not just gluten-free; they’re also a sweet way to celebrate the season and share with family and friends. Enjoy every bite of this gluten-free dairy-free dessert!
Gluten-Free Apple Cider Cupcakes
Equipment
- Muffin Tin
- Mixing Bowls
Ingredients
Dry Ingredients
- 1 cup g gluten-free all-purpose flour Use a blend that contains xanthan gum for best results.
- 1/2 cup g granulated sugar Coconut sugar can be used for a lower glycemic option.
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon Feel free to add nutmeg for extra flavor.
- 1/4 tsp salt
- 1/2 cup g unsweetened applesauce This keeps the cupcakes moist without dairy.
- 1/2 cup ml apple cider Fresh cider works best for flavor.
- 1/4 cup ml vegetable oil Can substitute with melted coconut oil.
- 1 tsp vanilla extract
- 1/4 cup dairy-free chocolate chips Optional – For a sweet surprise!
Instructions
- Preheat your oven to 350 °F. Line a muffin tin with cupcake liners.
- In a large mixing bowl, combine the gluten-free flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk together the applesauce, apple cider, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined.
- If using chocolate chips, fold them in now.
- Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full.
- Bake in the preheated oven for about 20 minutes, or until a toothpick comes out clean.
- Let the cupcakes cool in the tin for about 5 minutes before transferring to a wire rack.
- Serve warm or at room temperature, optionally with powdered sugar.