Gluten Free Cinnamon Apple Cupcakes Recipe

by Carol Kicinski on April 3, 2012

Post image for Gluten Free Cinnamon Apple Cupcakes Recipe OK, OK, OK! You have been asking me for more gluten free recipes that are also refined sugar free, low glycemic, low carb desserts and I have been listening. Honestly, I am not all about butter, sugar and starch.

It’s a classic dichotomy – we all want to eat healthier and yet we still want our treats. In essence we want guilt free treats. And you know what? If you want it then I am going to get into the kitchen and do my best to figure it out for you!

This is a recipe for cupcakes that is so nutrient dense they almost qualify as health food! Notice I said almost. Remember, it is a cupcake! And as such it should be light, moist and sweet. It should look pretty and feel celebratory. It should be indulgent!

The cupcakes are packed with fiber, good healthy fats and protein. What they aren’t packed with is gluten, dairy, starch and refined sugar. A combination of coconut flour, coconut oil and eggs can be remarkably transformed into moist cakes without having to combine a number of flours and without a lot of work. In fact the most time consuming and arduous part of this process is waiting for these babies to bake. Running through these cupcakes are little chunks of apple that have been simmered in a little coconut sugar, cinnamon and a bit more coconut oil. The result is homey and yet somehow elegant – they remind me of when I would see my Mom all gussied up for a night out with my Dad; so beautiful and sophisticated but at the heart of it all she was still just Mom.

The frosting is simple, the mixer does most of the work for you and the result is sweet and cinnamony, light and fluffy, yet easy to pipe and contains only four ingredients; egg whites, salt, vanilla and a new found favorite of mine – cinnamon flavored agave from Wholesome Sweeteners. I found a line of different flavored agaves in my grocery store and had to try them all out.

If you have been afraid to bake with coconut flour, don’t be. Yes, it is pricier than other gluten free flours but I made 12 cupcakes with just a mere ½ cup – a little goes a long way! And as I mentioned earlier, you don’t have to combine it with outer flours, at least not in this recipe.

Unless you want a coconutty flavor to your cupcakes, be sure to use refined coconut oil in this recipe.

For me cupcakes are all about having a high frosting to cake ratio so this recipe makes plenty of frosting. If it is too much for your liking, you can store the frosting, covered, in the fridge for a few days. The cupcakes and frosting can both be prepared ahead of time but are best stored separately and frosted the same day you plan to serve them. Store frosted cupcakes in the fridge.

So while I am not sure if you can have your cake and eat it too, I am certain you can eat healthy and still have cupcakes!

Gluten Free Dairy Free Sugar Free Cinnamon Apple Cupcakes

Gluten Free Cinnamon Apple Cupcakes Recipe

Ingredients

Cinnamon Apple Cupcakes

1 large apple (I prefer Fuji), chopped
½ cup plus 2 tablespoons refined coconut oil, melted – use divided
½ cup coconut palm sugar
¼ cup plus 1 tablespoon cinnamon flavored agave (Wholesome Sweeteners) – use divided
½ cup coconut flour
½ kosher or fine sea salt
¼ teaspoon baking soda
6 large eggs
1 tablespoon pure vanilla extract

Frosting

¾ cup cinnamon flavored agave nectar
3 large egg whites
1/8 teaspoon kosher or fine sea salt
1 tablespoon pure vanilla extract

Directions

Cinnamon Apple Cupcakes

Preheat oven to 350 degrees. Line a standard muffin tin with paper cupcake liners.

Combine the chopped apple. 2 tablespoons melted coconut oil, coconut palm sugar and 1 tablespoon cinnamon flavored agave in a medium saucepan and bring to a boil. Let simmer for 8 – 10 minutes or until the apples are softened but still retain their shape. Let cool.

Whisk together the coconut flour, salt and baking soda. In a mixing bowl whisk together the eggs, remaining ½ cup coconut oil, remaining ¼ cup cinnamon agave and vanilla. Add the coconut flour mixture to the liquid ingredients and whisk well until smooth. Stir in the apple mixture. Divide the batter among the prepared muffin cups, filling almost full. Bake for 20 – 25 minutes or until the cupcakes feel firm to the touch and a toothpick inserted into the center comes out clean. Let cool in the pan. While cupcakes cool, prepare the frosting.

Frosting

Pour the cinnamon agave into a high-sided pan (use a pan a lot larger than you think you will need as the agave increases in size as it boils) and bring to a boil. Continue to boil for 3 minutes (it should have large bubbles or reach 225 degrees on a candy thermometer).

Combine the egg whites and salt, beat in a mixer on low until foamy then increase the speed to high and beat until stiff peaks form. Turn the mixer to low, carefully pour in the agave then turn the mixer back to high and beat until cool, about 7 minutes. Beat in the vanilla.

To assemble, generously frost the cooled cupcakes with the frosting.

Servings

A gluten free recipe that makes 12 cupcakes.

Need a quick meal?

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“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

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Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes - I can now have my desserts.” – F.R.

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Categories:    Cupcakes

{ 23 comments… read them below or add one }

Wendy @ Celiacs in the House April 3, 2012 at 7:56 pm

I loved the cinnamon flavored agave, too bad I didn’t have any left when I tried an apple muffin recipe today. Your cupcakes look tasty and gorgeous as usual.

Reply

Carol Kicinski April 3, 2012 at 10:02 pm

Thanks Wendy, I love it and such an easy way to sweeten plus add cinnamon!

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Alyssa April 3, 2012 at 8:06 pm

This sounds absolutely delicious and uber healthy! Just what I would like in my first gluten-free cupcake test. I’m not an agave fan tho…do you think it would work with honey or maple syrup mixed with cinnamon? May have to do some testing.

These are lovely :)

Reply

Carol Kicinski April 3, 2012 at 10:01 pm

Hi Alyssa, thanks and I think so. Certainly honey in the cupcakes would work, I have not tried to make the frosting with anything but agave but the same principle should apply, it is basically like making sryup and heating it so it holds the egg whites together and sweetens them. Report back :)

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Donna April 3, 2012 at 10:03 pm

Oh my! I think I am in love – with a cupcake!

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Carol Kicinski April 6, 2012 at 9:36 am

I understand Donna! Thanks :)

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Aunt Jayne April 4, 2012 at 8:07 am

I can’t wait to try these!! Perfect treat for the diabetic celiac. Thank you for posting :)

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Carol Kicinski April 5, 2012 at 9:19 am

Thank you, enjoy!

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Meg April 6, 2012 at 11:37 pm

Oh my! I have the biggest cupcake craving right now. This recipe isn’t helping, it looks amazingly delicious! I must try this recipe out soon!

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Carol Kicinski April 9, 2012 at 9:32 am

Haha Meg – sorry about that :) Enjoy!

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Eleanor Creasey April 10, 2012 at 9:48 am

Wow! These look and sound amazing!:)

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Carol Kicinski April 10, 2012 at 10:13 am

Thanks Eleanor!

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Shirley @ gfe April 13, 2012 at 5:01 pm

A yummy cupcake with just the right amount of Carol’s panache! ;-) I love using coconut flour. Like you said, you usually don’t use a lot of it. I’ve had two bags of coconut flour last me a VERY long time and I’m using it fairly often these days. :-)

Thanks, Carol!
Shirley

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Lynda Abeyta April 13, 2012 at 8:38 pm

I am told by my nutritionist that Agave syrup is no good for you. Not healthy at all. Something to do with the process in making it into syrup and the chemicals they use to make it.

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Carol Kicinski May 1, 2012 at 9:57 am

Hi Lynda – there are no chemicals used in making agave, at least not with the agave from Wholesome Sweeteners. I asked a representative of Wholesome Sweeteners to send me an explanation of how their agave is produced and here is what I found out –
Basically the agave nectar is held in a part of the agave plant called the pina – the pina is pressed and the nectar collected. The nectar is then gently heated and the juice is physically filtered – raw agave is heated to no more than 118 degrees. Nothing is added to agave except Dicalite – Dicalite is a brand name for Diatomaceous Earth. This is a common filteration aid that is approved under the USDA National Organic Program. It helps filter organic debris from the agave juice. Dicalite is not a chemical but derived from fossilized single-cell algae. The filtered agave is them cooled and packaged.
I hope this helps you better understand the process of agave!

Reply

Merlene September 24, 2012 at 10:28 pm

Hi there, the Cupcakes (Muffins) are great! Unfortunately mine are now muffins and not cupcakes… The frosting was liquid… and no matter how long i tried to beat the sh**t out of it, it just didnt worked out! Can you please tell me what I did wrong? And please dont get me wrong, I am sure your recipe is great but I am just NOT good at all in the kitchen! :-)

Reply

Carol Kicinski September 30, 2012 at 8:07 am

Hi Merlene – the only thing I can think of is that the agave didn’t boil long enough or that you didn’t let the egg whites get foamy enough before you statred to add the agave. My suggestion is that you get yourself a candy thermonmetor and check the temp on the agave. They are not expensive nor are they hard to find. Or just try cooking it a little longer. Good luck!

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aly November 22, 2012 at 4:14 pm

I’m in the middle of baking this, quick question…is it 1/2 teaspoon salt?

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Carol Kicinski November 24, 2012 at 1:58 pm

Yes!

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Vera Zecevic-Cupcakes Garden December 19, 2012 at 6:00 pm

Great recipe, tasty but healthy,perfect cupcakes.I’ve featured this recipe on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.

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Carol Kicinski December 21, 2012 at 8:14 am

Thanks Vera and no worries! Happy Holidays.

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Sarah R. June 4, 2013 at 9:47 am

Hey! Can these cupcakes be made into a cake?

Reply

Carol Kicinski June 5, 2013 at 11:50 am

Hi Sarah, I see no reason why not. You will need to cook longer, maybe 10 – 15 minutes longer – but check!

Reply

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