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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