PALEO APPLE PIE CUPCAKES WITH CINNAMON FROSTING
I know that cupcakes are "in" right now. Everywhere I look there are little stores popping up that charge $10 a piece for some fru-fru concoction in a paper liner. I am not a fan of paying that much for something that looks prettier than it tastes. And then there are the kind of cupcakes that you find at kids birthday parties....with their abomination of a frosting and nasty tasteless cake. Pleh.
These are not those kind of cupcakes. These are a dense cupcake that is not overly sweet, and they are easy to make. The frosting adds the majority of the sweetness and you can adjust the amount of raw honey in the frosting to get the level that you like. I put a lot of frosting on these for the picture, usually I like less because I am not a huge sweets fan. But I wanted to make these pretty for you all, so I even added a little slice of apple. Just like they would at the $10-a-cupcake store.
These are not those kind of cupcakes. These are a dense cupcake that is not overly sweet, and they are easy to make. The frosting adds the majority of the sweetness and you can adjust the amount of raw honey in the frosting to get the level that you like. I put a lot of frosting on these for the picture, usually I like less because I am not a huge sweets fan. But I wanted to make these pretty for you all, so I even added a little slice of apple. Just like they would at the $10-a-cupcake store.
Please note that all recipes and images are the intellectual property of Paleo Cupboard and they may not be copied or distributed without consent
Paleo Apple Pie Cupcakes with Cinnamon FrostingPrep time: 10 mins Cook time: 30 mins Servings: 12 cupcakes
|
|
 |
Ingredients:
WET INGREDIENTS
- 5 Eggs, room temperature
- 1/2 cup applesauce (you can make your own or use a sugar-free pre-made brand)
- 1/2 cup raw honey, melted
- 1/3 cup coconut oil, melted
DRY INGREDIENTS
- 1 1/4 cup finely ground blanch almond flour
- 1/2 cup coconut flour
- 1/2 tsp. sea salt
- 1/2 tsp. baking powder
FROSTING INGREDIENTS:
- 1 cup coconut oil
- 3 Tbsp. raw honey
- 2 tsp. cinnamon
- Dash sea salt
Equipment:
- Muffin tin
- 12 baking cups
- 2 medium mixing bowls
- Hand mixer
- Fork
Directions:
1. Preheat oven to 350F. Line muffin pan with baking cups.
2. Combine all wet ingredients in a medium sized mixing bowl. Beat on medium with a hand mixer for about 30 seconds.
3. Combine all dry ingredients in another medium sized bowl. Mix together with a fork to break apart any clumps.
4. Add the dry ingredients to the wet ingredients and beat for about 20 seconds. Make sure all ingredients are combined.
5. Fill each lined muffin tin about 3/4 of the way full. Bake for 25-30 minutes or until a toothpick comes out clean in the center.
6. Take the cupcakes out of the oven and set aside to cool completely. All the way cooled! But feel free to sneak one to nibble on while the rest cool off.
7. Once the cupcakes have cooled, make the frosting! Combine all of the ingredients into a medium mixing bowl and beat on medium speed for about 30 seconds until well combines. Ice those cupcakes and get to eating!
WET INGREDIENTS
- 5 Eggs, room temperature
- 1/2 cup applesauce (you can make your own or use a sugar-free pre-made brand)
- 1/2 cup raw honey, melted
- 1/3 cup coconut oil, melted
DRY INGREDIENTS
- 1 1/4 cup finely ground blanch almond flour
- 1/2 cup coconut flour
- 1/2 tsp. sea salt
- 1/2 tsp. baking powder
FROSTING INGREDIENTS:
- 1 cup coconut oil
- 3 Tbsp. raw honey
- 2 tsp. cinnamon
- Dash sea salt
Equipment:
- Muffin tin
- 12 baking cups
- 2 medium mixing bowls
- Hand mixer
- Fork
Directions:
1. Preheat oven to 350F. Line muffin pan with baking cups.
2. Combine all wet ingredients in a medium sized mixing bowl. Beat on medium with a hand mixer for about 30 seconds.
3. Combine all dry ingredients in another medium sized bowl. Mix together with a fork to break apart any clumps.
4. Add the dry ingredients to the wet ingredients and beat for about 20 seconds. Make sure all ingredients are combined.
5. Fill each lined muffin tin about 3/4 of the way full. Bake for 25-30 minutes or until a toothpick comes out clean in the center.
6. Take the cupcakes out of the oven and set aside to cool completely. All the way cooled! But feel free to sneak one to nibble on while the rest cool off.
7. Once the cupcakes have cooled, make the frosting! Combine all of the ingredients into a medium mixing bowl and beat on medium speed for about 30 seconds until well combines. Ice those cupcakes and get to eating!
Check Out My Cookbook!
My Favorite Products
