Paleo Apple Pie Cupcakes
These Paleo Apple Pie Cupcakes are on a whole new level of heavenly! Moist and fluffy cupcakes are laced with warm fall spices, stuffed with homemade apple pie filling, topped with honey butter frosting, then finished off with a drizzle of caramel sauce.
Servings: 12
Equipment
- Oven
Ingredients
For the Spiced Cupcakes
- 3/4 cup almond flour
- 1/3 cup + 3 tablespoons tapioca flour
- 1/4 cup coconut flour
- 1 1/2 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
For the Apple Pie Filling
- 2 medium sized apples peeled, cored and diced
- 2 tablespoons unsalted butter
- ¼ cup coconut sugar
- lemon juice from a quarter lemon
- ½ tablespoon cinnamon
- 1/8 teaspoon sea salt
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
For the Honey Butter Frosting
- 1 cup unsalted butter room temperature
- 1/2 cup raw honey
- 2 teaspoons vanilla
- 4 tablespoons tapioca flour or arrowroot flour
- 4 tablespoons coconut flour
- 1/4 teaspoon sea salt
For the Paleo Caramel Sauce
- 2 tablespoons water
- 1/4 cup raw coconut sugar
- 1/2 cup coconut milk
- 1 teaspoon vanilla extract
- pinch salt
Instructions
Make the Cupcakes
- 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 spices 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 use a knife to cut a square into the center of each cupcake. Scoop out that center square, making a small well for the apple pie filling.
Make the Filling
- 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.
- Allow to cool completely, then spoon into cupcake wells.
Make the Caramel
- 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.
Make the Frosting
- 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.
Notes
- To Store: Refrigerate extra cupcakes in an airtight container and enjoy within 3 days.
- To Freeze: Spread cupcakes out on a parchment-lined baking sheet and freeze for 2-3 hours, or until solidified. Wrap each frozen cupcake in clear wrap or foil and freeze in an airtight container for up to 2 months. Unwrap and thaw in the fridge before enjoying.