Gluten Free Apple Pie Cupcakes are filled with apple pie filling and then topped with a vanilla and cinnamon buttercream to make this mouthwatering cupcake. One bite and you’ll be in love!
When someone says dessert, one of the first items that comes to mind is apple pie, and for good reason! It’s a classic treasure. The only problem with apple pie is that it’s sort of a pain to make it gluten free…
So instead just make these gluten free apple pie cupcakes! These cupcakes starts with my favourite vanilla cupcake recipe, but then it gets filled with apple pie filling and topped with a kick ass cinnamon and vanilla buttercream.
The awesome thing about a basic cupcake recipe is that almost everyone always has the basic ingredients in their kitchen.
Some tips for success in making the Simple Sweet Vanilla Cupcake:
-The batter for this cupcake is very thin, but do not fret! This is the consistency that is expected, these cupcakes will be light and fluffy once you pull them out of the oven.
-For these cupcakes I encourage using a hand mixer as compared to a stand mixer. This provides you more control of the blending and helps to incorporate all of the ingredients evenly.
-Fill the cupcake liners just over halfway to be sure to get a good rise.
Also, Apple pie filling can be purchased in a can or jar in your favourite store. I used Folllans bought from my local Tesco. Using prepared foods can give you a little bit of help.
- FOR THE CUPCAKES:
- ½ cup vegetable oil
- ¾ cup granulated sugar
- 2 large eggs
- 1¼ cups self-raising gluten free flour
- ¼ tsp salt
- 1 tsp baking powder
- ½ cup milk
- 2 tsp vanilla extract
- 1 cup of apple pie filling
- FOR THE BUTTERCREAM:
- 500g Powdered Sugar
- 200g Butter
- 2-3 tsp Vanilla Essence
- 1-2 tbsps Milk
- 1 tbsp ground Cinnamon
- FOR THE CUPCAKES:
- Preheat oven to 350°F/180°C/Gas 4.
- Line cupcake pan with paper liners.
- In a medium mixing bowl combine oil and sugar.
- Add eggs and beat with an electric mixer at medium speed for one minute. Add flour, salt, baking powder, milk, and vanilla extract, beat at medium speed for one minute.
- Spoon batter evenly into cupcake liners. Bake for 18-20 minutes or until the centres spring back when touched and cupcakes are very lightly browned.
- Let cool in the pan on a rack for five minutes. Remove cupcakes from pan onto a rack and cool completely.
- Using a teaspoon scoop out a small hole in the center of each cupcake, then fill with the apple pie filling.
- FOR THE FROSTING:
- Add softened butter and vanilla to the mixing bowl and mix until completely combined.
- Add powdered sugar and cinnamon and beat on low until it is incorporated, then move the mixer up to medium-high speed. Scrape sides and bottom of bowl often.
- When completely mixed the frosting may appear dry so add the milk a little at a time until frosting is the proper consistency.
- Frost each cupcake using a piping bag.
