Apple Pie Cupcakes With Cinnamon Buttercream

The Lakanto Baking Blend is the perfect consistency and sweetness to whip with butter to give a really authentic, but completely sugar-free buttercream. We also added in cinnamon and vanilla to bring some warmth, perfect to pair with the Apple Pie Cupcakes.  

Gluten-free, sugar-free, dairy-free option 

Makes: 12

Ingredients 

  • 1 medium granny smith apple, peeled and finely diced  
  • ½ lemon, juiced
  • ¾ cup Lakanto Baking Blend + 2 tablespoons
  • 1 ½ cups gluten-free plain flour 
  • 1 teaspoon ground cinnamon
  • 1 teaspoon sea salt 
  • 1 teaspoon baking powder 
  • ½ teaspoon baking soda 
  • 2 large free-range eggs 
  • 2 teaspoons vanilla extract 
  • ½ cup milk of your choice, room temperature  
  • ½ cup unsalted butter, melted and cooled 

 

Cinnamon Buttercream 

  • 200g Lakanto Baking Blend 
  • 100g unsalted butter 
  • 1 teaspoon vanilla extract 
  • 1 teaspoon ground cinnamon
  • 2-3 tablespoons milk of your choice 

 

Method 

  1.  Add apple, lemon juice and 2 tablespoons of the Lakanto Baking Blend to a small bowl and toss to combine. Allow to sit while making the cake batter. 
  2. Preheat an oven to 180℃ and line a 12 hole muffin tin with patty pans. 
  3. Add the remaining Lakanto Baking Blend, gluten-free plain flour, cinnamon, sea salt, baking powder and soda and whisk together until ingredients are well combined. Add in the eggs, vanilla, milk and melted butter and mix well to combine into a smooth batter. Stir through the reserved apples.
  4. Divide the mixture between the 12 holes of the muffin tray. Place into the oven to bake for 15 minutes, or until an inserted skewer comes out clean. Remove from the oven and place onto a wire rack to cool completely before icing.
  5. While the cupcakes are cooling, make the Cinnamon Buttercream. Add the butter into a large mixing bowl and slowly add in the Lakanto Baking Blend, keep beating until light and fluffy. Add in the vanilla and cinnamon and beat through. Add a dash of milk if your buttercream becomes too thick. Ice the cupcakes once they are cool to serve. 

 

Make Dairy-Free: Replace the butter in the Apple Pie Cupcakes with coconut oil and the butter in the Cinnamon Buttercream with a vegan butter. 

 

Credits: 

Recipe + Food Styling: Meg Yonson

Photography: Luisa Brimble 


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