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Did someone say maple buttercream frosting?!

We know the title 'Gluten Free Apple Pie Cupcakes with Vegan Maple Buttercream Frosting' is a bit of a mouthful, but we promise this recipe does not disappoint! In honor of National Vanilla Cupcake Day, we wanted to take a classic vanilla cupcake and turn it into a mouthwatering vessel for ooey gooey apple pie filling. The best part? These gluten free apple pie cupcakes are incredibly easy and quick to make. 

To create this recipe, we used one of our favorite gluten free vanilla cake mixes - Pamela's - so you don't have to worry about making the cake batter homemade. For the apple pie filling we used granny smith apples because their tart flavor profile pairs well with the sweetness from the cupcake and the frosting. 

Although these cupcakes taste amazing on their own, we whipped up homemade vegan maple buttercream frosting to top them off. If you've never added pure maple syrup to homemade frosting, you've been missing out. The result is a light and fluffy frosting with a strong maple flavor that you could eat with a spoon - or put on pancakes, we support that, too. To add a little crunch we crumbled LivBar on the top of the frosting for a final flavor punch!

If you're not a fan of pie, these cupcakes are a great replacement for the holidays! They embody all the flavors from classic apple pie but in cupcake form - can it get any better than that?! 

Gluten Free Apple Pie Cupcakes with Vegan Maple Buttercream Frosting

Ingredients

Cupcakes

  • 1 box gluten free vanilla cupcake mix of choice
  • 2 small granny smith apples, finely diced
  • 2 tbsp vegan butter
  • 3 tbsp pure maple syrup
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • Pinch of salt
  • 1 tbsp gluten free all purpose flour
  • 1/2 cup water

Frosting

  • 2 sticks of vegan butter, room temperature
  • 1 cup organic powdered sugar
  • 1/2 cup pure maple syrup
  • 1 tsp vanilla
  • Pinch of sea salt
  • 1 LivBar crumbled - we used the vegan Ginger Lemon Turmeric

Directions

  1. Preheat the oven to whatever is on the directions of your cake mix.
  2. Meanwhile, to make the apple pie filling, heat up skillet over medium heat and melt your vegan butter.
  3. Add the diced apple and saute for about 10-15 minutes until the apples are soft but not mushy.
  4. Add the maple syrup, cinnamon, nutmeg, salt, and stir until combined. Let cook for another 2 minutes.
  5. Add the gluten free flour and mix until all the apples are covered. 
  6. Follow with the 1/2 cup of water and stir until you get a thick, pie filling consistency. 
  7. Remove from the heat and transfer to a small bowl to cool.
  8. Mix up the cupcake batter according to the box directions and line a cupcake baking sheet with liners.
  9. Fill the liners about 1/4 of the way full with the cupcake batter.
  10. Next, spoon 1 tbsp of the apple pie filling on top of the cupcake batter. Spoon another 1-2 tbsp of the cupcake batter on top of the apple pie filling to cover.
  11. Bake according to package directions and allow to cool completely once done.
  12. To make the frosting, use a hand mixer and beat the butter and powdered sugar until smooth. Add the maple syrup, vanilla, and a pinch of salt and beat for another 3-5 minutes until light and fluffy.
  13. Once the cupcakes are cooled, pipe the frosting on top however you'd like, and top with crumbled LivBar.