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three spiced apple cupcakes with spiced vanilla frosting on a light beige speckled plate against a light tabletop. o the right of the plate in the background is a cupcake with the liner peeled away from it reveal the cupcake. There is a cinnamon stick to the right of the plate and in the foreground of the image to the left is another cupcake

Spiced Apple Cupcakes (AIP, paleo)


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.




  • 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


  • 1 cup palm shortening
  • 1/4 cup tapioca starch
  • 34 TBSP coconut sugar*
  • 3/4 tsp cinnamon
  • 1 tsp pure vanilla extract
  • pinch of sea salt


  1. Preheat oven to 375F and line cupcake pan with 6-7 liners.
  2. 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.
  3. Make a well in the center of the bowl and add olive oil, unsweetened applesauce, vanilla and full fat coconut milk. Stir to combine.
  4. Fold in the apple cider vinegar. The batter consistency should change slightly, and will be thick but light.
  5. Distribute batter evenly into cupcake pan. Should make 6 cupcakes.
  6. Bake in middle rack of oven for 20 minutes.
  7. While the cupcakes bake, make frosting.
  8. 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.**
  9. Allow cupcakes to cool completely before frosting.


*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

Keywords: aip, paleo, fall baking, apple cupcakes, apple spice, apple spice cupcakes, grain free baking