Ingredients

1 1/3 cup oat flour (certified gluten-free) or gluten-free all-purpose flour (or regular flour)

1 tsp baking powder

1/4 tsp salt

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp allspice

pinch of cloves

1/2 cup butter, melted (coconut oil or dairy-free butter alternative)

1/2 cup brown sugar

1/3 cup applesauce (sweetened or unsweetened)

1/2 cup apple cider

1 tsp vanilla

2 eggs

1/2 cup butter, softened (for frosting)

1-2 tbsp water, milk or more apple cider (for frosting)

1 tsp vanilla (for frosting)

1/2 tsp cinnamon (for frosting)

pinch of nutmeg (for frosting)

2 cups powdered sugar (for frosting)

Instructions

Step 1: In a small mixing bowl, combine the oat flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. Stir the dry ingredients together thoroughly.

Step 2: In a large mixing bowl, cream the melted butter and brown sugar together using a mixer. Add the applesauce, apple cider, and vanilla, then mix until well combined. Beat in the eggs for about a minute.

Step 3: Gradually add the dry ingredients to the wet ingredients, stirring until the batter is smooth and evenly mixed.

Step 4: Preheat the oven to 350°F (175°C). Line a cupcake pan with cupcake liners and lightly spray with non-stick spray.

Step 5: Fill each cupcake liner about three-quarters full with batter. Bake for 18-22 minutes, or until the tops spring back when touched and a toothpick inserted in the center comes out clean.

Step 6: While the cupcakes cool, prepare the spiced buttercream. In a large bowl, mix the softened butter, 1 tablespoon apple cider, vanilla, cinnamon, and nutmeg until smooth and creamy with a hand mixer.

Step 7: Add 1 cup of powdered sugar and mix well. Add the remaining powdered sugar and continue beating until the frosting is fluffy. If the frosting is too thick, add another tablespoon of apple cider or your preferred liquid until you get the desired consistency.

Step 8: Once the cupcakes have cooled completely, frost them generously with the spiced buttercream. Optionally, sprinkle with cinnamon sugar or festive sprinkles before serving.

Tips & Variations

For a dairy-free version, substitute the butter with coconut oil or a dairy-free butter alternative in both the cupcakes and frosting.

Use regular all-purpose flour instead of oat or gluten-free flour if you prefer a classic texture.

Add chopped nuts, such as walnuts or pecans, to the batter for extra crunch and flavor.

Try drizzling a bit of caramel sauce over the frosted cupcakes for an indulgent touch.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Before serving, bring refrigerated cupcakes to room temperature for best texture. The frosted cupcakes can also be frozen for up to one month; thaw overnight in the refrigerator and let come to room temperature before enjoying.

FAQs

Can I use fresh apple juice instead of apple cider?

Yes, fresh apple juice can be used as a substitute, but apple cider typically adds a more robust and spiced flavor to the cupcakes.