Paleo, Gluten-free Caramel Apple Cupcakes

Paleo Gluten-free Caramel Apple Cupcakes- two favorite Fall flavors come together perfectly in these super clean and scrumptious cupcakes!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 22

Total Time 37

Servings cupcakes

Calories 186

Author Kim

Ingredients

For the date "caramel" icing:

1 cup soft Medjool dates pitted and soaked in water for at least 4 hours
1/4 teaspoon fine sea salt
1 teaspoon lemon juice
1/4 cup almond milk or other milk
1 teaspoon pure vanilla extract

For the cupcakes:

1 1/2 cups almond meal/flour
1/4 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon apple pie spice
1 large apple; peeled, cored and grated (I used an organic honey crisp apple) about 1 cup
2 tablespoons olive oil or melted coconut oil
1/2 cup unsweetened applesauce
2 teaspoons pure vanilla extract
2 large eggs

Instructions

Preheat oven to 375 degrees F. and prepare a muffin tin with cooking spray or paper muffin cups.
Combine all dry ingredients in a large bowl. Combine all wet ingredients in a medium bowl.
Add wet ingredients to dry ingredient bowl and stir to combine.
Spoon cupcake batter into 10 muffin cups, evenly. Bake for about 22 minutes at 375 degrees F.
While cupcakes are baking; make icing by blending drained dates and all other icing ingredients until smooth.
Once cupcakes have baked, allow them to cool for at least 10 minutes. Spread on date icing and enjoy!

Notes

No apple pie spice? Don't make a special trip to the store. For this recipe use: 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon all spice and 1/8 teaspoon ginger

Nutrition