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whole grain) Recipe

whole grain) Recipe
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★★★★★

5.3 from 22 reviews

These Apple Cider Cupcakes with Spiced Buttercream Frosting are a delightful gluten-free treat featuring whole grain oat flour and warming spices like cinnamon, nutmeg, and allspice. Moist cupcakes infused with apple cider and applesauce are topped with a creamy spiced buttercream making them perfect for fall or any cozy occasion.

Ingredients

Scale

Cupcakes

  • 1 1/3 cup oat flour (certified gluten-free) or gluten-free all purpose flour (or regular flour)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice
  • pinch of cloves
  • 1/2 cup butter, melted (coconut oil or dairy-free butter alternative)
  • 1/2 cup brown sugar
  • 1/3 cup applesauce (sweetened or unsweetened)
  • 1/2 cup apple cider
  • 1 tsp vanilla extract
  • 2 eggs

Spiced Buttercream Frosting

  • 1/2 cup butter, softened
  • 1–2 tbsp water, milk or additional apple cider (use apple cider for best flavor)
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • pinch of nutmeg
  • 2 cups powdered sugar

Instructions

  1. Combine Dry Ingredients: In a small mixing bowl, whisk together oat flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves until evenly blended.
  2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream melted butter with brown sugar until smooth and fluffy.
  3. Add Wet Ingredients: Mix in applesauce, apple cider, and vanilla extract thoroughly. Then beat in eggs, one at a time, mixing well after each addition.
  4. Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture, stirring gently until the batter is smooth and lump-free.
  5. Prepare Oven and Pan: Preheat oven to 350°F (175°C). Line a cupcake pan with liners and lightly spray with non-stick spray for easy removal.
  6. Fill and Bake: Fill the cupcake liners about three-quarters full with batter. Bake for 18-22 minutes or until tops spring back when touched and a toothpick inserted in the center comes out clean.
  7. Make Spiced Buttercream: In a large bowl, blend softened butter, 1 tablespoon apple cider, vanilla extract, cinnamon, and nutmeg with a hand mixer until combined.
  8. Add Powdered Sugar: Beat in 1 cup of powdered sugar until smooth, then add the remaining 1 cup and mix well. Continue beating for 1-2 minutes until light and fluffy. Add additional apple cider by tablespoon if frosting is too thick.
  9. Frost Cupcakes: Once cupcakes are completely cooled, spread the spiced buttercream frosting evenly on top. Optionally, sprinkle with cinnamon sugar or decorative sprinkles.
  10. Serve and Enjoy: Devour these moist, flavorful cupcakes with your favorite beverage for a perfect snack or dessert.

Notes

  • Use certified gluten-free oat flour to keep this recipe gluten-free.
  • Applesauce can be sweetened or unsweetened based on your preference.
  • For dairy-free options, substitute butter with coconut oil or a dairy-free butter alternative.
  • If the frosting is too thick, add a little more apple cider or water to reach desired consistency.
  • These cupcakes are best enjoyed the day they are made but can be stored in an airtight container for up to 3 days at room temperature.
  • Feel free to decorate with cinnamon sugar or sprinkles for added texture and flavor.

Nutrition

Keywords: apple cider cupcakes, gluten free cupcakes, spiced buttercream frosting, whole grain cupcakes, fall desserts, cinnamon cupcakes

Find it online: https://cheframi.com/whole-grain-recipe/