These cinnamon apple pie cupcakes are so perfect for fall. The vanilla cinnamon cupcakes are pairing with apple pie buttercream and apple pie filling. It is so delicious.

Gluten Free Vanilla Cinnamon Cupcakes

Adopted from Eat with Clarity

Wet Ingredients

• 2 large eggs at room temperature
• ¼ cup neutral oil
• ¼ cup melted butter
• ½ cup milk (dairy or non-dairy)
• ¾ cup + 2 tablespoons granulated cane sugar
• 1 teaspoon vanilla bean natural flavoring from Halo Pantry

Dry Ingredients

• 1 ½ cup gluten free all purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon cornstarch
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon

Steps

1. Preheat the oven to 325°F. Line a cupcake tin with 12 liners and set aside.
2. In a large mixing bowl, whisk together wet ingredents until smooth.
3. Whisk in dry ingredients until combined.
4. Add the dry ingredients to the wet mixture until almost incorporated.
5. Add in shredded carrot and fold into the batter.
6. Scoop the batter into the prepared tray.
7. Bake for 15-19 minutes or until a toothpick comes out clean.
8. Let cool for about 15 minutes in the tray, then remove and transfer to a wire rack to finish cooling.

Apple Pie Buttercream

Ingredients

• 2 sticks unsalted butter at room temperature
• 3 cups powdered sugar
• 1-2 teaspoons Amoretti Apple Pie Natual Flavoring
• 1-2 teaspoons milk or heavy cream

1. Whisk the butter until light and fluffy.
2. Add in powdered sugar half cup at a time, until fluffy.
3. Add in apple pie natural flavoring into the buttercream.
4. Mix it in low for few minutes to reduce bubbles. Add in milk or heavy cream depending on the consistency you are looking for

Apple Pie Filling

Ingredients

• 1 cup apples chopped small, from about 2 small apples
• 1 tablespoon lemon juice
• 1/2-1 tablespoon water
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon powder
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon cornstarch
• 2 teaspoons water

Steps

1. Dice the apple into small pieces
2. Place apples, lemon juice and 1/2 tablespoon of water in a small saucepan.
3. Add more water if the apples are too dry
4. Add brown sugar, nutmeg, cinnamon powder.
5. Cook until apple is soften.
6. Mix 1/2 teaspoon of cornstarch with 2 teaspoons of water. Mix to combine.
7. Add this mixture to the pan
8. Cook for 1-2 minutes until the apple filling becomes thick.
9. Remove to a bowl. Let it cool down all the way before using.

Assemble

Fill the buttercream into a piping bag. Pipe the buttercream on top of the cupcakes and put the apple filling in the middle.

Storage: Once prepared, these cupcakes (without frosting) will keep for about 3 days at room temperature, or 5 days in the fridge. With frosting, they can be refrigerated up to 5 days.

Let me know and comment below if you have tried this recipe. Follow me on Instagram.

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