These paleo and AIP Spiced Apple Cupcakes are light, fragrant and absolutely delicious. They’re paired with a spiced-vanilla frosting that compliments these cupcakes for the perfect Fall treat.
While pumpkin gets all the glory, baked goods with apple are my favorite Fall treats and these Spiced Apple Cupcakes might just be my favorite recipe created to-date. Their texture is so amazingly soft and fluffy and the naturally sweet and rich flavor of the tigernut flour lends itself perfectly to the warm spices of cinnamon, ginger, mace and clove.
Here are the main ingredients in these Apple Spice Cupcakes:
unsweetened applesauce – this is the entirety of the apple content in this recipe and used to create the moist, soft texture in these cupcakes
cinnamon, ginger, mace and cloves – these ground spices provide the most delicious compliment to the apple flavor in this recipe.
tigernut flour, cassava flour and coconut flour – this is the flour mix that provides the best texture in these recipes and I do not recommend any substitutions to this combination
coconut sugar – you can also substitute maple sugar here if you prefer.
full fat coconut milk and olive oil – these are the fats in this recipe. I haven’t tried any other substitutions here.
palm shortening, tapioca starch, vanilla extract – for the frosting
Spiced-Apple Cupcakes FAQs
Can I substitute the palm shortening?
If you want to avoid palm shortening you can try drizzling the cupcakes with melted coconut butter or substituting whipped coconut cream but I haven’t tried myself so cannot guarantee this substitution.
Can I freeze these?
These freeze well but would recommend freezing before you frost them.
Can I make these coconut free?
The coconut flour is key to the texture in this recipe. But if you’re looking for a coconut free recipe that’s similar, try this Apple Cake.
Can I make the frosting in advance?
Yes. You can store it in the fridge, but it will harden a bit. Before you ice the cupcakes, allow frosting to come to room temperature and whisk once more until desired consistency is achieved.
If you loved these Spiced Apple Cupcakes I would appreciate it if you would give the recipe a rating and review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.
Here are some other Fall treats you might enjoy:
Print
Spiced Apple Cupcakes (AIP, paleo)
- Total Time: 30 minutes
- Yield: 6 cupcakes 1x
Description
These paleo and AIP Spiced Apple Cupcakes are light, fragrant and absolutely delicious. They’re paired with a spiced-vanilla frosting that compliments these cupcakes for the perfect Fall treat.
Ingredients
Cupcakes
- 3/4 cup tigernut flour
- 1/4 cup cassava flour
- 1/4 cup coconut flour
- 3 TBSP coconut or maple sugar
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp mace (or nutmeg – AIP reintroduction)
- 3/4 tsp baking soda
- 1.5 tsp gelatin
- 1/4 cup olive oil
- 1/2 cup unsweetened applesauce
- 1 tsp pure vanilla extract
- 1/2 cup full fat, additive-free coconut milk
- 1.5 TBSP apple cider vinegar
Frosting
- 1 cup palm shortening
- 1/4 cup tapioca starch
- 3–4 TBSP coconut sugar*
- 3/4 tsp cinnamon
- 1 tsp pure vanilla extract
- pinch of sea salt
Instructions
- Preheat oven to 375F and line cupcake pan with 6-7 liners.
- To a large bowl add tigernut flour, cassava flour, coconut flour, coconut or maple sugar, sea salt, cinnamon, ginger, cloves, mace, baking soda and gelatin. Stir to combine.
- Make a well in the center of the bowl and add olive oil, unsweetened applesauce, vanilla and full fat coconut milk. Stir to combine.
- Fold in the apple cider vinegar. The batter consistency should change slightly, and will be thick but light.
- Distribute batter evenly into cupcake pan. Should make 6 cupcakes.
- Bake in middle rack of oven for 20 minutes.
- While the cupcakes bake, make frosting.
- In a large bowl or the bowl of stand or handheld mixer combine palm shortening with tapioca starch, coconut sugar, cinnamon, vanilla extract, and a pinch of sea salt. Whisk or beat until combined.**
- Allow cupcakes to cool completely before frosting.
Notes
*3 TBSP is more than enough sweetener for my taste but if you prefer a sweeter frosting, use 4 TBSP/1/4 cup coconut or maple syrup.
**If making frosting in advance, store in fridge. Allow to come to room temperature and whisk before frosting the cupcakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
I read in another comment that the coconut sugar is needed in this recipe. So this question is probably a redundant one since I’m sure I know the answer but figured I’d ask just in case. I am in the elimination period for the Inflamation Spectrum food test, and cannot have any kind of sugar, sweetener etc. with that said could I eliminate the coconut sugar from this recipe?
Unfortunately, no.
You’re recipes are amazing!!! Could I bake this as a loaf? I want it to travel with and would transport easier if it would bake ok. Any suggestions on temp & time difference? Also I added chopped apples when I made the cupcakes which tasted even better!
Hi Debbie, I wouldn’t recommend this as a loaf because it won’t bind together as will! I would stick with cupcakes!
Wonderfully yummy and good texture too. I feel like you get the science of baking as the textures are always so much better than other gluten free/egg free/dairy free recipes I have attempted. Thank you and please keep making amazing happen in my kitchen!!
Easy to follow instructions and DELICIOUS! I am on AIP and have sooooo missed breads/sweets, so these were an absolute treat: soft and tender, and full of apple cinnamon flavor. I used avocado oil in place of olive and they turned out great. Thank you for this yummy, easy recipe.
Could I use maple syrup instead of coconut sugar in the cupcake batter?
Hi Mel, no, this batter needs the coconut sugar, the liquid sweetener will alter the consistency.
These were ok. Nicely spiced but very crumbly. I definitely wouldn’t call these cupcakes, they’re more like lightly sweetened apple spice muffins.
Hi Mikayla, thank you for leaving your review! These shouldn’t be crumbly due to the gelatin as the binder. Ensure that they’re fully cooled so the gelatin can set.
Oh my gosh, these are fluffy and spiced and PERFECT. Obsessed, can’t wait to try more recipes! 💛
Even with a little less coconut sugar than the recipe called for (I ran out) these cupcakes were amazing!
Wow! These cupcakes are wonderful! I roasted a turkey this evening and was very excited to end the meal with these. I served them cooled down from the oven but still a little warm and freshly frosted and they were just SO GOOD! I flagged this recipe when it went on the blog b/c I was looking for something to do with a handful of extra apples I had in the apartment. I happily put three of my extras into the food processor for this recipe and they made just the right amount of applesauce for a double batch of these! I will definitely make them again! The frosting! Perfect!
Excited to try these! Do you think I’d be able to use avocado or canola oil in this recipe instead of olive oil?
These cupcakes are *delicious* and the recipe works flawlessly! I have made so many failed baked goods from other AIP blogs, but EVERYTHING I’ve baked from this blog works perfectly. Nicole, your recipes are some of my absolute favorites. ❤️
Thanks so much Amy, and too for taking the time to leave a review – much appreciated.