This small batch recipe for Gluten Free Apple Spice Cupcakes is adapted from my spice cupcakes, and include plenty of apple pie spices and fresh apple chunks. The cupcakes are perfectly soft, moist, and make the ideal fall cupcake when finished with dairy free caramel frosting!
Prep Time20 minutesmins
Cook Time24 minutesmins
Total Time44 minutesmins
Course: Dessert
Cuisine: American
Keyword: Apple, Cupcakes, Gluten Free, Small Batch
Preheat oven to 325F degrees and adjust the oven rack to the middle position. Line a cupcake pan with 4 cupcake liners.
Peel the apple and chop about 1/4 of the apple into small chunks.
In a small mixing bowl, whisk together the almond, arrowroot, coconut, and sweet rice flour. Break up any flour clumps with your finger or the whisk. Add the baking powder, baking soda, salt, and spices. Whisk until well combined. Note - You can substitute the spices for pre-made store bought apple pie spice if you prefer.
In a medium mixing bowl, add the sugar and coconut oil. Whisk to combine. Add the egg, vanilla extract, milk and vinegar. Whisk to combine until smooth and the egg has been fully incorporated.
Sprinkle the dry ingredients over the wet and whisk to combine and no dry streaks remain. Then, add the apples and stir until just combined.
Pour the batter equally into the cupcake liners. Tip - Use a cookie scoop to get equal portions, and less mess!
Bake for 22 to 24 minutes, or until the cupcakes are springy to the touch and a toothpick inserted in the middle comes out mostly clean.
Cool the cupcakes in the pan set on a wire cooling rack for 10 minutes. Transfer the cupcakes to the rack to cool completely.
Frosting - Prepare the Caramel Dairy Free Frosting while the cupcakes are baking and cooling. Or you can use any frosting you prefer.
Frost completely cool cupcakes, top with an apple slice garnish (optional), and Enjoy!