Gluten Free Apple and Cinnamon Cupcakes

Gluten Free Apple and Cinnamon Cupcakes

Having just got a new culinary toy in silicone tea cups for cupcakes I wanted to try them out. I had a Bramley Apple left over from making apple crumble so decided to devise a recipe for Gluten free Apple and Cinnamon Cupcakes. This proved very successful as far as Peter was concerned they seemed to evaporate rather rapidly.

I think these may be added to the repertoire of recipes.


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Cake Mix
  • 50g Softened Non Dairy Margarine( I used Stork)
  • 50g Caster Sugar
  • 50g Gluten Free Self Raising Flour (I used Doves Farm)
  • 1/2 tsp Gluten Free Baking Powder
  • 1/2 tsp Vanilla Essence
  • 1 tsp Egg Replacement mixed with 1 tbsp Water (I used Orgran)
  • 2 tbsp Almond or Coconut Milk
  • 1 large Bramley Cooking Apple(peeled cored and finely chopped)
  • 1/2 tsp Cinnamon Powder
  • 100g Icing Sugar
  • 100g Softened Non Dairy Margarine(Stork)
  • 3/4 tsp Cinnamon Powder
  • 1/2 tsp Vanilla Essence
  • Sultanas to decorate


  1. Heat oven to 180 C/350F/ Gas Mark 4 Put 6 cupcake cases in a cupcake tin or use six silicone tea cup cases on a baking sheet
  2. In a large bowl cream the margarine and castor sugar together until light and fluffy
  3. Sift the flour, Cinnamon and Baking Powder together
  4. Add the Egg replacer and Vanilla Essence to the margarine and sugar mixture stirring thoroughly
  5. Gradually add the flour mixture and cream well
  6. Add the Almond or Coconut Milk until you have a creamy cake mix.
  7. Add the finely chopped Apple and mix well
  8. Divide the mixture between the cupcake cases and cook for 10-13 minutes until firm and risen.
  9. Remove from Oven  and cool on a rack until completely cold
  1. Sift the Icing Sugar and Cinnamon Together
  2. Cream together with softened margarine and Vanilla essence until smooth  and blended
  3. Pipe circles of icing on top of cake bases  filling the gaps with rosettes of icing.
  4. Top with a sultana for decoration
  5. Allow to firm up slightly and enjoy.

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