Gluten Free Spice Cupcakes

A small batch of Gluten Free Spice Cupcakes made with an almond flour blend and full of cozy spices.  The cupcakes are tender and moist and finished with an Apple Spice Cream Cheese Frosting for a harmonious blend of holiday flavors.

Gluten Free Spice Cupcakes

This small batch of gluten free spice cupcakes was adapted from my Vanilla Gluten Free Small Batch Cupcake recipe.  It is made with my almond flour (and Paleo!) blend and yields a cupcake that you’d never know was gluten free! 

Tips For Making Gluten Free Spice Cupcakes 

• Blanched, superfine almond flour is my recommendation – The blanched almond flour means the skins of the almonds have been removed before the almonds have been ground to flour.  I prefer blanched because I don’t want any extra texture in the flour.
• Use unsulpurhed molasses – Unsulphured molasses doesn’t have an overly strong flavor, like Blackstrap Molasses.  And since we are not making molasses cupcakes, we don’t want the flavor to overpower the spices.
• Dark brown sugar adds extra flavor – Though, if all you have on hand is light brown sugar, that will work too!
• Add a tiny pinch of extra cloves for extra spice – A little ground clove goes a long way.  But if you prefer an extra ‘spicy’ Spice Cupcake, you can add a tiny bit extra.  And I mean tiny.  Otherwise, your cupcakes may leave your mouth numb!
• Cool the cupcakes completely – Gluten free baked goods just taste better when they have had the chance to cool completely.  Additionally, you want cool cupcakes before you frost them!
• Make the frosting first – This isn’t necessary, but the frosting will set up a little more if it has some time in the refrigerator.

Gluten Free Spice Cupcakes

5 from 1 review

A small batch of Gluten Free Spice Cupcakes made with an almond flour blend and full of cozy spices.  The cupcakes are tender and moist and finished with a Apple Spice Cream Cheese Frosting for a harmonious blend of holiday flavors.

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by Erin Cernich

Yield4 Cupcakes

Prep10 minutes minutes

Cook22 minutes minutes

Total Time32 minutes minutes

Equipment

• ▢
  Muffin/Cupcake Pan

Ingredients

Vanilla Cupcakes

• ▢ 1 large egg
• ▢ 2 tablespoons milk, any kind (I use carton Unsweetened Coconut Milk)
• ▢ 2 teaspoons molasses, unsulphured
• ▢ 3 tablespoons dark brown sugar
• ▢ 2 tablespoons cold pressed refined coconut oil, melted
• ▢ ½ teaspoons vanilla extract
• ▢ ¼ cup blanched almond flour
• ▢ 2 tablespoons arrowroot flour
• ▢ 2 tablespoons coconut flour
• ▢ 1 tablespoon tapioca flour
• ▢ ¼ teaspoon baking powder
• ▢ ⅛ teaspoon baking soda
• ▢ ⅛ teaspoon salt
• ▢ ½ teaspoon ground cinnamon
• ▢ ¼ teaspoon ground allspice
• ▢ ⅛ teaspoon ground nutmeg
• ▢ ⅛ teaspoon ground ginger
• ▢ pinch ground cloves

Apple Spice Cream Cheese Frosting

• ▢ 3 ounces cream cheese, room temperature
• ▢ 5 tablespoons heavy whipping cream
• ▢ 4 to 5 tablespoons freeze dried apples, ground to powder (about half of a 1.25 ounce bag)
• ▢ ¼ teaspoon ground cinnamon
• ▢ ¼ cup powdered sugar

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Instructions

 

Spice Cupcakes

• ▢
  Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line the muffin/cupcake pan with 4 cupcake liners.
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  In a medium bowl, add the egg, milk, molasses, brown sugar, melted coconut oil, and vanilla extract. Whisk until fully incorporated.
  1 large egg, 2 tablespoons milk, any kind, 2 teaspoons molasses, unsulphured, 3 tablespoons dark brown sugar, 2 tablespoons cold pressed refined coconut oil, melted, 1/2 teaspoons vanilla extract
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  In a small mixing bowl, whisk together the almond flour, arrowroot flour, coconut flour, tapioca flour, baking powder, baking soda, salt, and spices.
  1/4 cup blanched almond flour, 2 tablespoons arrowroot flour, 2 tablespoons coconut flour, 1 tablespoon tapioca flour, 1/4 teaspoon baking powder, 1/8 teaspoon baking soda, 1/8 teaspoon salt, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground allspice, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground ginger, pinch ground cloves
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  Sprinkle the dry ingredients over the wet ingredients and whisk until combined and no dry streaks remain.
• ▢
  Pour the cupcake batter equally into the prepared pan with liners. Bake the cupcakes for 20 to 22 minutes, or until the cupcakes are springy to the touch and a toothpick inserted in the middle comes out clean. 
• ▢
  Cool the cupcakes in the pan set on a wire cooling rack for 5 minutes. Then transfer the cupcakes to the wire rack to cool completely before frosting.

Apple Spice Cream Cheese Frosting

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  In a small blender or food processor, pulse the freeze dried apples to a fine powder. It may take half of a 1.25 ounce bag to get the amount needed for the frosting.
• ▢
  In a medium mixing bowl, add the cream cheese and heavy cream. Use a hand held mixer on medium speed to beat until smooth and creamy. Sprinkle in the apple powder, cinnamon, and powdered sugar. Beat on low speed to incorporate, then turn up to medium until and beat until the frosting is thick and fluffy. Note – Add more powdered sugar if you prefer a thicker frosting, and more apple powder if you prefer a stronger apple flavor.
  3 ounces cream cheese, room temperature, 5 tablespoons heavy whipping cream, 4 to 5 tablespoons freeze dried apples, ground to powder, 1/4 teaspoon ground cinnamon, 1/4 cup powdered sugar
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  The frosting is ready to use right away, or can be covered and refrigerated until ready to use.
• ▢
  Pipe or spread the frosting onto cooled cupcakes, top with festive sprinkles and Enjoy!

Nutrition Estimates

Calories: 407kcal | Carbohydrates: 40g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 90mg | Sodium: 250mg | Potassium: 210mg | Fiber: 4g | Sugar: 29g | Vitamin A: 643IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 1mg

Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.