The combination of apples, nuts, caramel, and cream cheese make these gluten-free Creamy Caramel Apple Cupcakes the perfect treat. No need to frost these cupcakes, they have caramel & cream cheese baked into the center.
Gluten-Free Creamy Caramel Apple Cupcakes
Author: Jeanine Friesen
Serves: 12
The combination of apples, nuts, caramel, and cream cheese make these gluten-free Creamy Caramel Apple Cupcakes the perfect treat. No need to frost these cupcakes, they have caramel & cream cheese baked into the center.
Ingredients
- 1 cup granulated sugar
- 1/2 cup oil
- 1/4 cup apple sauce
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cups all-purpose gluten-free flour, see NOTE
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 medium apple, peeled and shredded
- 4 ounces cream cheese, softened
- 2 tablespoons granulated sugar
- 1 egg yolk
- 12 caramels, unwrapped
- 1/2 cup pecans, chopped
Instructions
- Preheat oven to 350 degrees F.In a large mixing bowl, whisk together 1 cup sugar, gluten-free flour, xanthan gum, baking soda, baking powder, cinnamon and salt. Set aside.
- In a small mixing bowl, whisk together the oil, apple sauce, vanilla and 2 eggs. Pour this mixture into the dry ingredients, and stir to combine.
- Grate one apple, and stir into cupcake batter.Line 12 cavity cupcake pan with paper-liners. Divide the cupcake mixture evenly between the 12 cups. Set aside.
- In a small mixing bowl, beat together the softened cream cheese, 2 Tbsp sugar and egg yolk. Do not over-mix, you do not want the mixture to become runny. Top the cupcake batter with about 1 Tbsp of the cream cheese mixture.
- Form each caramel with your hands, until you have a cylinder shape. Push the caramel into the cream cheese mixture on top of the cupcake.
- Sprinkle the chopped pecans over the top of the cupcakes.
- Bake cupcakes in preheated oven for 23-25 minutes.Remove from oven and allow to sit for 5 minutes, before removing cupcakes to a wire cooling rack. Cool another 10 minutes. Best served warm.
Notes
The all-purpose gluten-free flour blend consists of 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.
Sounds delicious
I never get tired of coming across good cupcake recipes and this one looks amazing.
All these flavors..it's got to be good! Looks amazing Jeanine!
Thank you, Dani, Eliana & Betty! We really liked the flavours of these cupcakes. Wish I had some now.