Ingredients
Dry Ingredients
- 1 1/3 cup oat flour (certified gluten-free) or gluten-free all purpose flour (or regular flour)
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- Pinch of cloves
Wet Ingredients for Cupcakes
- 1/2 cup butter, melted (or coconut oil or dairy-free butter alternative)
- 1/2 cup brown sugar
- 1/3 cup applesauce (sweetened or unsweetened)
- 1/2 cup apple cider
- 1 tsp vanilla extract
- 2 eggs
Ingredients for Spiced Buttercream Frosting
- 1/2 cup butter, softened
- 1-2 tbsp water, milk, or more apple cider (for thinning if necessary)
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- Pinch of nutmeg
- 2 cups powdered sugar
- 1 tbsp apple cider (plus more if needed to adjust consistency)
Instructions
- Prepare Dry Ingredients: In a small mixing bowl, combine oat flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. Stir thoroughly to ensure the spices and baking powder are evenly distributed.
- Cream Wet Ingredients: In a large mixing bowl, use a mixer to cream together melted butter and brown sugar until smooth. Add applesauce, apple cider, and vanilla extract, mixing again until well combined. Then beat in the eggs for about a minute until fully incorporated.
- Combine Batter: Gradually add the dry ingredients to the wet mixture, stirring gently until you achieve a smooth, uniform batter suitable for cupcakes.
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). This step is especially important if using oat flour, as it helps it absorb the moisture and spices properly. Line a cupcake pan with liners and spray them with non-stick spray to prevent sticking.
- Fill and Bake Cupcakes: Fill each cupcake liner about three-quarters full with batter. Bake for 18-22 minutes, or until the tops are springy to the touch and a toothpick inserted in the center comes out clean.
- Make Spiced Buttercream: In a large bowl, blend softened butter, 1 tablespoon apple cider, vanilla extract, cinnamon, and nutmeg using a hand mixer until well combined and creamy.
- Add Powdered Sugar: Add 1 cup of powdered sugar to the butter mixture and mix thoroughly. Follow by adding the second cup and mixing again until the frosting is fluffy and smooth. If the frosting is too thick, add more apple cider, a tablespoon at a time, until desired consistency is reached.
- Frost Cupcakes: Once cupcakes have completely cooled, pipe or spread the spiced buttercream frosting onto each one. Optionally, garnish with sprinkles or a dusting of cinnamon sugar for an extra festive touch. Serve and enjoy!
Notes
- For a dairy-free version, substitute butter with coconut oil or a dairy-free butter alternative.
- Applesauce can be either sweetened or unsweetened according to your preference.
- Be sure cupcakes are fully cooled before frosting to prevent melting or sliding of the buttercream.
- Use certified gluten-free oat flour to ensure the cupcakes remain gluten-free.
- Adjust the frosting consistency with apple cider or milk as needed for easy spreading or piping.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
