These Paleo Apple Pie Cupcakes, are epically good! Each little cake is filled with apple pie filling, topped with honey butter frosting and a drizzle of caramel sauce.
Happy October guys!
Can you believe it is the beginning of October, I swear it was just September 1st a few days ago.
October is one of my favorite months of the year. Here in Cincinnati, October can be quite stunning with Maple trees turning a bright red and orange, the Ginko trees turn a bright yellow, and the Fire Bushes look like a flame of color. It is also the month I was married, and Halloween is one of my favorite holidays.
October also means apples! Lots and lots of apples. Going to the local orchard is one of my favorite fall outings, that we do each year. You have never enjoyed an apple like you do when you are at the orchard where it is grown.
With all those fall apples, that means lots of recipes using apples. Apple pie is an iconic American food. It is also one of the best ways to enjoy pie.
Why? Because there is nothing better than caramelized apple pieces perfectly seasoned with classic fall spices and wrapped up in a buttery crust. Though these Paleo Apple Pie Cupcakes may not look anything like the traditional pie recipe, all the flavors are represented with each delicious bite.
Note: Filling the cupcakes is simple. Just use a knife to cut a square in the center of each cupcake, and use your fingers or a spoon and scoop out the center. Please make sure not to throw away these pieces you definitely want to eat these pieces. You deserve them after working so hard to make these cupcakes.
WHY YOU WANT TO MAKE THESE PALEO APPLE PIE CUPCAKES.
These are some seriously delicious cupcakes. I think the reason they are so delicious is because each part is delicious on its own, and together they compliment each other. The cupcake is moist and flavored with the perfect combination of fall spices. The apple pie filling with its caramelized cinnamon flavor fills up the center of each cake, which is sure to make you think of your favorite slice of apple pie. The honey butter frosting is…. oh my, so good. Perfect balance of creamy butter and honey sweetness.
Then it is all topped off with an oozy layer of caramel sauce.
- [br][b]Cupcake:[/b]
- 3/4 cup almond flour
- 1/3 cup + 3 tablespoons tapioca flour
- 1/4 cup coconut flour
- 11/2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1½ teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 cup (1 stick) grass fed unsalted butter, melted and cooled
- 3/4 cup pure maple syrup
- 2 large eggs whisked, at room temperature
- 1 teaspoons pure vanilla extract
- 1/2 cup coconut cream
- [br][b]Apple Pie Filling:[/b]
- 2 medium sized apples, peeled, cored and diced
- 2 Tbsp unsalted butter
- ¼ cup coconut sugar
- lemon juice from a quarter lemon
- ½ Tbsp cinnamon
- 1/8 teaspoon sea salt
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- [br][b]Frosting:[/b]
- 1 cup unsalted butter, room temperature
- 1/2 cup raw honey
- 2 Tsp vanilla
- 4 Tbsp tapioca flour or arrowroot flour
- 4 Tbsp coconut flour
- 1/4 tsp sea salt
- [br][b]Paleo Caramel Sauce:[/b]
- 2 tablespoons water
- 1/4 cup raw coconut sugar
- 1/2 cup coconut milk
- 1 teaspoon vanilla extract
- pinch salt
- In a nonstick skillet, melt 2 tablespoons butter over medium-high heat.
- Add apples; cook about 5 minutes, stirring occasionally, until softened. Sprinkle with 2 tablespoons coconut sugar, salt, cinnamon, nutmeg, ginger, and ground cloves.
- Cook for 5 minutes or until apples is tender.
- Squeeze in lemon juice and stir to combine.
- Set aside
- bring the water and coconut palm sugar to a boil stirring the mixture constantly
- add the coconut milk vanilla extract and salt and cook for 10-15 minutes over medium heat, stirring constantly so that it doesn’t burn. The mixture will start to thicken and turn darker in color.
- Set aside
- Preheat the oven to 350° F degrees. Line a 12-cup cupcake/muffin pan with cupcake liners. Set aside.
- In a medium sized bowl, stir together the flours, baking powder, salt, and lemon zest until thoroughly combined. Set aside.
- In a large bowl whisk butter, maple syrup, eggs, vanilla and coconut cream together until smooth.
- Add the flour mix into the butter mix and stir until combined.
- Divide the batter between 12 liners in your cupcake pan. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely, then using a knife cut a square into the center of each cupcake and scoop out the center of the cupcake. Making a small well to place about 1 tablespoon of apple pie filling.
- In a mixing bowl, combine everything
- Blend with an electric mixer or hand mixer on medium until whipped together
- Put into a piping bag and top cupcakes.
- Pipe frosting onto each cupcake.
- Then drizzle paleo sauce over frosting. As much or as little as you like.
- Store any unused paleo caramel sauce covered in the refrigerator.
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Such a fantastic recipe! I so love the sound of these and woa – such a brilliant idea to add that apple pie filling into these cupcakes! So much texture and flavor in each bite!
Thank you!