ELaD

Apple Pie Cupcakes and Caramel Icing

I’ve been working a lot lately.  A lot, a lot.  I finally had a breather and got to come home a bit early, allowing me to help with preparations for our local Paleo potluck meet-up.  We had a couple families come, which was nice.  Ian, from ANTHROfit, and I helped educate a brand spanking new member who is really changing her own health, too. It’s becoming a terrible habit of mine to never take pictures of these awesome Paleo dinner parties we keep having – sorry!

The meet-up was a blast, and these apple pie cupcakes were a hit.  Best of all, to make them Cole FINALLY got to use his “DC cupcakes tool” to create the filled center.  These cupcakes are simple to make and have a nice “wow” factor – perfect use of our applesauce recipe, or squeeze pouches work well too.


Here’s what to expect:

  1. Make the Vanilla Apple Cupcake recipe and let cool completely (several hours)
  2. Use an apple corer (or other inventive device of your choosing) to remove center of cupcake – if you use paper liners make sure to not stab through, we suggest silicon
  3. Spoon or squeeze in applesauce of your choice (we used our recipe here but ran out 2 cupcakes short and a cinnamon applesqueezer worked too)
  4. Top with Caramel Icing

 

Click More for the full recipes

Vanilla Apple Cupcake recipe
egg-free, fish-free, shellfish-free, soy-free, wheat-free, peanut-free, dairy-free

Stacy texted me a week ago with “Apple pie cupcake! We can make it, right?!” and then reminded me before our potluck about her request. So, I spent an hour or so inventing this recipe. The result was astoundingly good for a first attempt and so I present it here. The center of the cupcakes is simply applesauce. If your applesauce is too runny, you may wish to heat in on the stove top to evaporate excess moisture.

  • 1/2 C applesauce (we used our homemade applesauce that I had mashed very fine)
  • 1/4 C liquified coconut oil
  • 1/4 C honey (if your applesauce is made from sweeter apples, this may be optional)
  • 2 eggs
  • 1 Tbsp vanilla
  • 1 1/2 C almond flour
  • 1/2 C coconut flour
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  1. Preheat oven to 350 degrees
  2. ♥ On medium speed, mix together applesauce, oil and honey
  3. ♥ Add eggs, one at a time, then vanilla
  4. ♥ In a separate bowl, combine flours (sift if you have the patience), baking soda and salt
  5. ♥ Add dry mixture to wet and mix
  6. ♥ Pour into lined muffin pan, best in a silicon liner, filling 3/4 full
  7. Bake for 25 minutes

Caramel Icing recipe

  • 1 C palm sugar
  • 1/4 C Tbsp palm shortening
  • 1 Tbsp almond milk
  • 1 tsp vanilla
  1. ♥ Powder palm sugar in a coffee grinder
  2. ♥ Whip together all ingredients until pasty frosting forms
  3. Add additional almond milk if frosting is too thick or more shortening if not thick enough

To complete the Apple Pie Cupcakes

  1. Let cool completely, several hours
  2. ♥ Punch center with apple corer (carefully not to rip a paper liner)
  3. ♥ Use a squirt bottle, pastry bag or small spoon to fill (not overfill) cupcakes with thick applesauce filling (we used our recipe and let it thicken on the stove top, medium heat, for about 5 minutes)
  4. Top with Caramel Icing (no tricks to get the pretty swirl, it’s the nature of the icing!)

This recipe makes 1 dozen cupcakes with enough icing for little mouths to lick the spoon.

Note, the heart symbol (♥) indicates steps children can help you with!

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  • I can absolutely attest to the brilliance of Stacy and Matt’s cupcakes. (as well as all of their other desserts).  I’ve always been one to shy away from making paleo desserts, but now I’m  a convert.  You MUST try this recipe.  Stacy and Matt are like mad scientists.  Thankfully for the rest of us, they use their powers for GOOD and not EVIL.  

    • Yowzers, if you feel that strongly about these wait until you have our coconut candy and german chocolate cake balls! Thanks 🙂

  • I can absolutely attest to the brilliance of Stacy and Matt’s cupcakes. (as well as all of their other desserts).  I’ve always been one to shy away from making paleo desserts, but now I’m  a convert.  You MUST try this recipe.  Stacy and Matt are like mad scientists.  Thankfully for the rest of us, they use their powers for GOOD and not EVIL.  

  • I can absolutely attest to the brilliance of Stacy and Matt’s cupcakes. (as well as all of their other desserts).  I’ve always been one to shy away from making paleo desserts, but now I’m  a convert.  You MUST try this recipe.  Stacy and Matt are like mad scientists.  Thankfully for the rest of us, they use their powers for GOOD and not EVIL.  

  • Shirley @ gfe

    These cupcakes really  look phenomenal! I love the naturally swirled tops–magic! 😉 How wonderful all the boys were right there helping out, too. Finally, awesome on the previous comment! 🙂

    Hugs,Shirley

    • Thanks Shirley, I’ve been working on my food photography skillz 😉

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  • Nooshin Golshani

    Looks like a great recipe! One thing- you said it was egg-free but it has eggs in it. Have you actually made them without them? Thanks 🙂

  • Nooshin Golshani

    Looks like a great recipe! One thing- you said it was egg-free but it has eggs in it. Have you actually made them without them? Thanks 🙂

    • sorry for the multiple messages!!!! my computer was acting up!

      • That’s ok. No, the egg-free was a mistake. You can make easy egg substitute by using 1 Tbsp flax meal and 3 Tbsp water per egg. Try it out and let us know!

  • Looks like a great recipe! One thing- you said it was egg-free but it has eggs in it. Have you actually made them without them? Thanks 🙂

  • so lovely!

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  • Kiwe

    Can we use Powered Sugar instead of Powdered Palm Sugar? I have Powered Sugar that is corn free already and I would rather not buy another type from the store…does anyone else feel like all they do is go to the store to buy ONE more special ingredient for all the different recipes they try? I swear it seems endless to me! LOL! 🙂 

    • Of course! We were using palm sugar then because it has less of an insulin response, but the concept was to get something with the consistency of powdered sugar.

      As someone who ran out at 6:30 to Whole Foods just for sunflower seed butter, I understand.

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  • Sally

    Great taste! Need ideas for egg subsitute, they came out bite size compacted muffins. Coconut flour is tricky without eggs. Love to hear if anyone has found a great formula for sub. eggs. We threw them in the freeze, and had tasty snacks for the week, no frosting or applesauce in the middle, just to compacted, but the taste was great.
    Thanks for putting the book out.

    •  SpunkyCoconut.com uses flax seed meal and water, I believe, quite successfully. You may want to try that?

  • Sally

    HOw thick is the batter? It appears very thick, I am trying to bake just one and see how it turns out. THank you for the recipe looks wonderful.

  • Erica Stein

    I made these cupcakes for my family and we are all loving them, and the varieties I have made. I substituted an additional 1/2 c of applesauce for the 2 eggs (darn egg intolerance) and they came out great, and really moist.

    I also used your recipe to make a cake (worked great for a 9×9). Then I tried to get fancy to add the filling in and made a mess… this then became apple pie cake pops. My kids are loving them and even my husband who is gluten-indulgent is happy with them.

    Thank you for the inspiration!

  • Coco

    Yum! Just made these and they are great! I didn’t use the frosting or filling and I added only about a tbsp of honey as I used apple butter – and though unsweetened, it was sweet enough! BUT I added 1 chopped apple to the batter and baked. They turned out so moist and tasty! They are more “muffin like” vs. a cupcake. My teenage daughter who hates to eat breakfast, loves them and I like that she can take these as a grab’n’go so she gets a little something in her before school!

  • Madeline

    cant use almond flour ! what else can i use for my son for this recipe ? i really want to make this for his bday , he is on a gf-cf-sf – wheat free & Modify gaps diet oh yeah Grain Free . Need ur HElP !! thank you!

  • Kimberly

    Can i substitute the palm shortening? I have no immediate and I can’t run to the store for that! 🙂

    • Butter, if you use it. Otherwise, I’m not sure of any certain substitute.

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  • Michelle Sobczak-Roe

    For the carmel what else can be used in place of the almond milk, can I use coconut milk? Thanks

  • Ivey

    Mine were a little dry and the batter was VERY thick, more like cookie dough. After I did the wet ingredient mix, it sat for a minute while I got other things ready, could the coconut oil have solidified?

    Or is it just me bad-baking-mojo? 🙂

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