Caramel Apple Cupcakes with Cinnamon Buttercream Frosting

caramel apple cupcakes with cinnamon buttercream frosting

So here’s the reality guys, I really suck at baking. It’s the sad truth. I’m not sure if it’s because I’m clumsy or impatient (probably a combination of the two). These turned out to look a little bit more like muffins, I am on the verge of calling them muffcakes… but with the buttercream frosting, they definitely belong in the cupcake category. The good news, these actually don’t suck! Like, at all… my friend Ashlee even says so. To my surprise, they really do taste just like a caramel apple. These are so surprisingly moist- I’m kind of shocked. Gluten free baking was one of those things I had to keep working at to finally get that melt-in-your-mouth texture, not to mention I don’t eat eggs, so that was a hurdle all in itself. I think these had the whole muffin top thing going on because I was so used to filling up the cups to the top, because gluten free + egg free baked goods don’t rise as much. But these for some reason did. Maybe I actually figured out the correct amount of baking soda to use finally. They are rich, but I’m pretty sure you’ll love them. I think I’m putting these on my guilty pleasure list…


caramel apple cupcakes with cinnamon buttercream frosting

Caramel Apple Cupcakes with Cinnamon Buttercream Frosting

Course: Dessert
Servings: 9 cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min



  • 3/4 cup Bob's Redmill gluten free 1:1 baking flour
  • 1/4 cup oats
  • 1/2 cup almond flour (meal)
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1 1/2 tsp baking soda
  • 4 oz cup unsweetened applesauce
  • 1 flax egg (1 tbsp flaxseed meal + 2.5 tbsp water)
  • 3/4 tsp apple cider vinegar
  • 1/3 cup almond milk
  • 1/4 cup maple syrup
  • 1/3 cup caramel (recipe below)
  • 1/4 cup melted Earth Balance butter
  • 1 caramelized apple (see below)


  • 1/2 cup tahini
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil
  • pinch salt

Caramelized Apple

  • 1 apple (diced into small pieces)
  • 3 tbsp sugar
  • 1/2 tsp cinnamon

Caramel Butter Cream Frosting

  • 4 tbsp Earth Balance butter
  • 4 cups organic powdered sugar
  • 4 tbsp unsweetened almond milk
  • 2 tsp pure vanilla extract
  • 1/4 to 1/2 tsp cinnamon
  • caramel for drizzling



  1. Preheat your oven to 350 degrees


  1. In a small saucepan over medium heat, whisk all your caramel ingredients together and heat for about 5 minutes

Caramelized Apples

  1. In a medium skillet, melt the sugar over medium heat 

    **NOTE: make sure you watch it, it happens quickly and can burn very quickly too

  2. Add the apples, coat with melted sugar, sprinkle with cinnamon, remove from heat


  1. In a large bowl, whisk all the dry ingredients together, then add all the wet ingredients. Stir to combine well. Stir in the apples

  2. Pour the batter into your cupcake pan (lined with cupcake liners) and bake for about 20 minutes or until a toothpick inserted in the middle comes out clean

  3. While your cupcakes are baking, make your frosting

Caramel Buttercream Frosting

  1. In a large bowl (or KitchenAid mixer) beat (with your hand mixer) the butter, almond milk, and vanilla until smooth, then add the powdered sugar 1 cup at a time. Add the cinnamon and blend until it thickens

  2. Frost cupcakes once cool, and drizzle with more caramel!


** Caramel is from Maria over at The Twins Plantry 

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gluten free recipes
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