Gluten-Free Apple Spice Cupcakes - Recipe

for the cupcakes:
1 box gluten-free yellow cake mix
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2/3 cup water
1/2 cup butter, room temperature
2 tsp. gluten-free vanilla
3 eggs
1 cup apple, peeled and chopped

1. Preheat the oven to 350F. Place all ingredients, except for apple, in a large bowl or stand mixer and beat on low speed for 30 seconds. Continue to beat on medium speed for about 2 minutes. Gently fold in the apple until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool completely.

for the frosting:
1/2 cup unsalted butter, room temperature
6 oz. gluten free cream cheese, room temperature
3 1/2 tbsp. pure maple syrup
2 cups icing sugar

2. In a medium bowl, beat together butter, cream cheese, and maple syrup until smooth and creamy. Add icing sugar half a cup at a time and continue beating until all sugar is incorporated. Frost each cupcake with a piping bag fitted with a large open star tip, such as a Wilton 1M. Sprinkle chopped candied walnuts on top, if desired.

Makes approximately 18 cupcakes

Low Glycemic Index Banana Muffins - Recipe

1/2 cup light vegetable oil
1/2 cup packed brown sugar
1 egg, lightly beaten
3 egg whites
1 cup carrots, shredded
1 cup cooking apples, shredded
1 cup raisins
1/2 cup dates, chopped
1/2 cup mixed dried berries
1/2 cup walnuts, chopped
1/2 tsp. nutmeg
1 tsp. baking powder
2 3/4 cups self-rising whole wheat flour
1/2 cup ripe banana, mashed
Preheat the oven to 350F. in a large bowl, combine the oil and brown sugar, and beat with an electric mixer until light and smooth, about 2-3 minutes. Beat the egg and egg whites, one at a time, and then add the carrots, bananas, apples, dried fruit, and walnuts. Sift the rest of the ingredients into a medium mixing bowl. Add them to the carrot mixture, stirring until just combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes. Split muffins in half and spread with low-fat margarine before serving.

Makes approximately 12 muffins

Low Glycemic Index Carrot Muffins - Recipe

1/2 cup light vegetable oil
1/2 cup packed brown sugar
1 egg, lightly beaten
3 egg whites
1 cup carrots, shredded
1 cup cooking apples, shredded
1 cup raisins
1/2 cup dates, chopped
1/2 cup mixed dried berries
1/2 cup walnuts, chopped
1 tsp. all spice
1 tsp. baking powder
2 3/4 cups self-rising whole wheat flour

Preheat the oven to 350F. in a large bowl, combine the oil and brown sugar, and beat with an electric mixer until light and smooth, about 2-3 minutes. Beat the egg and egg whites, one at a time, and then add the carrots, apples, dried fruit, and walnuts. Sift the rest of the ingredients into a medium mixing bowl. Add them to the carrot mixture, stirring until just combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes. Split muffins in half and spread with low-fat margarine before serving.

Makes approximately 12 muffins

Apple Spice Cupcakes - Recipe

for the cupcakes:
2 3/4 cups all-purpose flour
1 1/4 cups superfine sugar
4 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. ground cloves4 tbsp. vegetable oil
1/4 cup unsalted butter, melted
2 lightly beaten eggs
3/4 cup buttermilk
2 small apples, peeled, cored and finely diced

1. Preheat the oven to 350F. In a medium bowl, combine the flour, sugar, baking powder, and cinnamon. Set aside. In a large bowl, beat the oil, butter, eggs, and buttermilk with an electric mixer until well combined. Add the flour mixture and beat until nearly combined. Stir in the apples. Do not over-mix. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 30 minutes.


for the frosting:
1 tub whipped vanilla frosting
caramel drizzle
cinnamon sugar


2. Frost each cupcake with beveled spatula, knife of piping bag. Drizzle each cupcake with some caramel and finish with a sprinkling of cinnamon sugar. 


Makes approximately 6 muffins

Apple Cinnamon Muffins - Recipe

2 3/4 cups all-purpose flour
1 1/4 cups superfine sugar
4 tsp. baking powder
2 tsp. cinnamon
4 tbsp. vegetable oil
1/4 cup unsalted butter, melted
2 lightly beaten eggs
3/4 cup buttermilk
2 small apples, peeled, cored and finely diced

Preheat the oven to 350F. In a medium bowl, combine the flour, sugar, baking powder, and cinnamon. Set aside. In a large bowl, beat the oil, butter, eggs, and buttermilk with an electric mixer until well combined. Add the flour mixture and beat until nearly combined. Stir in the apples. Do not over-mix. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 30 minutes.

Makes approximately 6 muffins

Peach Granola Muffins - Recipe

1 cup dried peaches, finely chopped
1 1/4 cups dried granola
2 1/4 cups self-rising flour
1 tsp. baking powder
1/2 cup orange juice
1/2 cup apple juice
3 tbsp. vegetable oil
3/4 cup honey
1 egg, lightly beaten

Preheat the oven to 350F. Mix the peaches, granola, flour, and baking powder in a medium bowl with a spoon. Set aside. Beat the orange juice, apple juice, oil, honey and egg in a large bowl with an electric mixer. Add the flour mixture to the egg mixture, and stir until just combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and continue to cool completely on a wire rack.

Makes approximately 12 muffins

Maple Granola Muffins - Recipe

1 cup dried apples, finely chopped
1 1/4 cups dried granola
2 1/4 cups self-rising flour
1 tsp. baking powder
1/2 cup orange juice
1/2 cup apple juice
3 tbsp. vegetable oil
3/4 cup maple syrup
1 egg, lightly beaten

Preheat the oven to 350F. Mix the apples, granola, flour, and baking powder in a medium bowl with a spoon. Set aside. Beat the orange juice, apple juice, oil, maple syrup and egg in a large bowl with an electric mixer. Add the flour mixture to the egg mixture, and stir until just combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and continue to cool completely on a wire rack.

Makes approximately 12 muffins

Morning Granola Muffins - Recipe

1 cup dried apricots, finely chopped
1 1/4 cups dried granola
2 1/4 cups self-rising flour
1 tsp. baking powder
1/2 cup orange juice
1/2 cup apple juice
3 tbsp. vegetable oil
3/4 cup honey
1 egg, lightly beaten

Preheat the oven to 350F. Mix the apricots, granola, flour, and baking powder in a medium bowl with a spoon. Set aside. Beat the orange juice, apple juice, oil, honey and egg in a large bowl with an electric mixer. Add the flour mixture to the egg mixture, and stir until just combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and continue to cool completely on a wire rack.

Makes approximately 12 muffins

Apple Pecan Muffins - Recipe

for the cupcakes:
1/2 cup margarine, softened
3/4 cup packed brown sugar
1 egg, lightly beaten
3/4 cup unsweetened applesauce
2 cups self-rising flour
1 tsp. baking powder
1 tsp. ground ginger
1/4 tsp. ground cloves
4 tbsp. pecans, chopped 

1. Preheat the oven to 350F. In a medium bowl, beat the margarine and sugar with an electric mixer until pale and creamy. Slowly add the egg and then the applesauce, beating well after each addition. Add the flour, baking powder and spices and pecans, mixing until just combined.

For the topping:
2 tbsp. margarine, softened
1/4 cup icing sugar, sifted
3 tbsp. pecans, chopped
2 tbsp. rolled-oats
2 tbsp. all-purpose flour
1/2 tsp. cinnamon

2. Combine all topping ingredients in a small bowl. Mix with a fork or pastry blender until topping resembles coarse bread crumbs. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Sprinkle some topping onto each cupcake. Bake for 20-25 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 cupcakes

Apple & Raisin Muffins - Recipe

for the cupcakes:
1/2 cup margarine, softened
3/4 cup packed brown sugar
1 egg, lightly beaten
3/4 cup unsweetened applesauce
2 cups self-rising flour
1 tsp. baking powder
1 tsp. ground ginger
1/4 tsp. ground cloves
4 tbsp. raisins
1. Preheat the oven to 350F. In a medium bowl, beat the margarine and sugar with an electric mixer until pale and creamy. Slowly add the egg and then the applesauce, beating well after each addition. Add the flour, baking powder and spices and raisins, mixing until just combined.

For the topping:
2 tbsp. margarine, softened
1/4 cup icing sugar, sifted
3 tbsp. walnuts, chopped
2 tbsp. rolled-oats
2 tbsp. all-purpose flour
1/2 tsp. cinnamon

2. Combine all topping ingredients in a small bowl. Mix with a fork or pastry blender until topping resembles coarse bread crumbs. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Sprinkle some topping onto each cupcake. Bake for 20-25 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 cupcakes

Applesauce Cupcakes - Recipe

for the cupcakes:
1/2 cup margarine, softened
3/4 cup packed brown sugar
1 egg, lightly beaten
3/4 cup unsweetened applesauce
2 cups self-rising flour
1 tsp. baking powder
1 tsp. ground ginger
1/4 tsp. ground cloves

1. Preheat the oven to 350F. In a medium bowl, beat the margarine and sugar with an electric mixer until pale and creamy. Slowly add the egg and then the applesauce, beating well after each addition. Add the flour, baking powder and spices, mixing until just combined.

For the topping:
2 tbsp. margarine, softened
1/4 cup icing sugar, sifted
3 tbsp. walnuts, chopped
2 tbsp. rolled-oats
2 tbsp. all-purpose flour
1/2 tsp. cinnamon

2. Combine all topping ingredients in a small bowl. Mix with a fork or pastry blender until topping resembles coarse bread crumbs. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Sprinkle some topping onto each cupcake. Bake for 20-25 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 cupcakes

Apple Crumble Muffins - Recipe

For the filling:
1 cup apples; cored, peeled, chopped

1 1/2 cups applesauce

3 tbsp. confectioners/icing sugar
2 tbsp. water
1/4 tsp. lemon zest

1. Combine all the filling ingredients in a small saucepan. Gently bring to a simmer, and cook for 5 minutes, until the apples give some of their juices. Remove from heat and set aside.

For the topping:
2 tbsp. unsalted butter, melted
4 tbsp. all-purpose flour
3 tbsp. light brown sugar
4 tbsp. rolled oats
1 tsp. lemon zest

2. In a small bowl, stir all the crumble ingredients until well blended and set aside.

For the muffins:
3 cups self-rising flour
3/4 cup packed brown sugar
1 tsp. baking powder
1/2 cup salted butter, melted
1 1/4 cups milk
1 egg

3. Preheat the oven to 400F. Combine the dry ingredients in a large bowl. In a medium bowl, beat the butter, milk, and egg. Add the egg mixture to the dry ingredients and stir until just combined. Spoon 2-3 tablespoons of batter into the bottom of each well of a muffin tin lined with baking cups. Spoon a layer of fruit filling on top of the batter in each well. Add the remaining batter on top of the fruit filling. Sprinkle some of the crumble mixture on top of each muffin before baking. Bake for 18-22 minutes. Remove pans from the oven and cool for 10 minutes. Serve warm.

Makes approximately 12 muffins

PS. Thanks for the photo Honey Bee Sweets, your muffins look awesome!

Dairy-free Apple & Berry Muffins - Recipe

For the cupcakes:
1 cup mixed fresh berries
>such as blueberries, strawberries, cranberries, blackberries, raspberries<
1 1/2 cups unsweetened applesauce2 cups all-purpose flour
1/2 cup packed brown sugar
1 tbsp. baking powder
4 tbsp. vegetable oil
2 lightly beaten eggs

1. Preheat the oven to 350F. In a small bowl, lightly crush the cup of berries with a fork. In a medium bowl, mix the flour, sugar, and baking powder. In a large bowl, beat the eggs and oil. Add the applesauce to the eggs and oil and mix well. Stir in the flour mixture until well combined. Gently fold in the crushed berries until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Drop a dollop of your favorite jam on top of each muffin before baking Bake for 18-22 minutes. Remove from the oven and cool for 30 minutes. 

Makes approximately 12 muffins

Applesauce & Pear Muffins - Recipe

1/2 cup unsalted butter, softened
*(substitute for vegan margarine for baking for lactose free recipe)
1/2 cup + 1 tbsp. confectioners/icing sugar
1 cup self-rising flour
2 eggs
3/4 cup unsweetened applesauce
3/4 tsp. cinnamon
1/2 cup chopped pecans
1/2 cup chopped walnuts
1 ripe, firm medium pear, thinly sliced
2 tbsp. granulated sugar

Preheat the oven to 350F. Place the butter, icing sugar, flour, and egg in a bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Stir in the applesauce, cinnamon, and nuts with a whisk until well combined. Spoon about 1/4 cup of the batter into each well of a muffin tin lined with baking cups. Lay the pear slices on top of each unbaked cupcake and sprinkle with granulated sugar. Bake for 25 minutes. Remove pans from the oven and cool for 5 minutes. Remove muffins from pan and cool on a wire rack for 25 minutes.

Makes approximately 12 muffins

Applesauce & Brandy Drizzle Cupcakes - Recipe

For the Cupcakes:
1/2 cup unsalted butter, softened
*(substitute for vegan margarine for baking, for lactose free recipe)
1/2 cup + 1 tbsp. confectioners/icing sugar
1 cup self-rising flour
2 eggs
3/4 cup unsweetened applesauce
3/4 tsp. cinnamon
1 small red eating apple, thinly sliced
2 tbsp. granulated sugar

1. Preheat the oven to 350F. Place the butter, icing sugar, flour and egg in a bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Stir in the applesauce and cinnamon with a whisk until well combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Lay a few apple slices on top of each unbaked cupcake and sprinkle with granulated sugar. Bake for 25 minutes. Remove pan from oven and cool for 5 minutes. Remove cupcakes from pan and cool on a wire rack for 25 minutes.

For the drizzle:
4 tbsp. apple brandy
3 tbsp. sugar

2. Combine brandy and sugar in a medium saucepan. Simmer on low heat for about 5 minutes. Spoon over cooled cupcakes before serving.

Makes approximately 12 cupcakes

Applesauce & Cinnamon Cupcakes - Recipe

1/2 cup unsalted butter, softened
1 cup + 1 tbsp. confectioners/icing sugar
1 cup self-rising flour
2 eggs
3/4 cup unsweetened applesauce
3/4 tsp. cinnamon
1/2 cup chopped pecans
1/2 cup golden raisins
1 small red eating apple, thinly sliced
2 tbsp. granulated sugar

Preheat the oven to 350F. Place the butter, icing sugar, flour and eggs in a large bowl, and beat with an electric mixer on low-medium speed for 2-3 minutes. Stir in the applesauce, cinnamon, pecans and raisins with a whisk or large spoon, until well combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Lay a few apple slices on top of each cupcake and sprinkle a little granulated sugar on top. Bake for 25 minutes. Remove from oven and cool for 5 minutes. Remove cupcakes from pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 cupcakes

>>>Want to try some apple cinnamon cupcakes, but you're not in the mood to MAKE them? Why not let me make some for you! From the Cuppy Love line try: Cran-Apple Splash! An apple cinnamon cupcake with cran-apple filling, topped with 'a hint of orange' buttercream icing and a sprinkling of cinnamon sugar. Leave your comments below, or contact me at carina@heartofthebatter.com<<<