These gluten-free apple cider cupcakes are a treat full of nostalgic fall flavors that will have you reminiscing of your favorite harvest memories. They are a hit with kids and adults and, believe me, nobody would ever know they are gluten free.
- 1 (15-ounce) bag gluten-free yellow cake mix (TRY: Glutino or King Arthur)*
- ¼ cup butter (melted)
- 2 eggs
- 1 tablespoon ground cinnamon
- ⅔ cup real apple cider (not from concentrate)
Cream Cheese Frosting
- ⅓ cup real apple cider
- 4 ounces cream cheese, room temperature
- 2 tablespoons unsalted butter, room temperature
- 2 teaspoons ground cinnamon
- 2 cups powdered sugar
- Preheat oven to 350°. Line cups of a cupcake pan with paper baking cups.
- Using a stand mixer, combine cake mix, melted butter, eggs, 1 tablespoon cinnamon and ⅔ cup apple cider until well combined.
- Fill cupcake liners 2 /3 full of batter. Bake 18–22 minutes or until toothpick inserted in the center comes out clean.
- While cupcakes are baking, prepare frosting. In a small saucepan, bring 1 /3 cup apple cider to a boil, reduce to a simmer, and simmer until liquid has reduced to 1 tablespoon, about 6 minutes; set aside to cool. Using a mixer, beat cream cheese and 2 tablespoons butter until fluffy. Slowly add cinnamon and then powdered sugar, ½ cup at a time, and mix until incorporated. Fold in reduced apple cider. If frosting is too thin, add a little more powdered sugar, 1 tablespoon at a time. If frosting is too thick, add a little more apple cider, 1 tablespoon at a time.
- When cupcakes have cooled, top with frosting and a dash of cinnamon.
*Alternatively, in place of using a gluten-free yellow cake mix, make your own mix by combining 2¼ cups all-purpose gluten-free flour, 1¼ cups sugar, 1 tablespoon baking powder and 1 teaspoon each of salt, baking soda and xanthan gum.
Recipe Courtesy of Delicious Living
Make it a goal to source locally grown organic produce, organic pastured eggs, raw dairy products, oils, and grass-fed meats as much as possible.