Let Me Tell You About These Cupcakes…

You know how some recipes just feel like fall? That’s exactly what these gluten-free apple cider cupcakes with frosting do for me. The first time I made these, I basically spilled half the cider on the counter (was distracted listening to my neighbor rant about squirrels) but the batch still turned out so good my son grabbed three before they’d even cooled. There’s something about the scent of apples and cinnamon drifting through the house that makes me want to put on a big sweater and pretend I’m in the countryside, even though I’m really just in my poky kitchen in Leeds.

Right, so, let’s get on with it before I start rambling about squirrels again.

Why You’ll Love This (Or at Least My Family Does)

I make this whenever we get a cold snap in October—my lot goes wild for them. I think it’s the way the apple cider keeps the cupcakes moist (even if you leave them out overnight by accident, which, er, I’ve done). Plus, they’re totally gluten-free, so my sister can eat them without giving me side-eye. Not gonna lie, I’ve had my share of sad, crumbly GF bakes, but these stick together (like a good cup of Yorkshire tea and a biscuit). Also, there was that one time I tried to shortcut the frosting with store-bought—never again! The homemade is just, well, better, even if it’s messy.

What You’ll Need (Substitutions Welcome!)

1 ½ cups gluten-free flour blend (I usually use Bob’s Red Mill; my grandma insisted on Doves Farm, but honestly, any decent blend will do)
½ cup brown sugar (I sometimes swap in coconut sugar if I’m feeling healthy, but it’s not a must)
¼ cup white sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt (or slightly less if you’re salty enough already)
1 teaspoon ground cinnamon
¼ teaspoon nutmeg (freshly grated if you can be bothered)
2 large eggs (or flax eggs in a pinch, but I think it’s less fluffy that way)
½ cup apple cider (the kind you drink, not vinegar! I once made that mistake, don’t recommend)
¼ cup unsweetened applesauce (can use mashed banana but it gives it a different vibe)
¼ cup melted butter (or coconut oil if you’re dairy-free)
1 teaspoon vanilla extract

For the frosting:

½ cup unsalted butter, room temp (if you forget, just nuke it for a few sec—don’t melt it fully)
1 ½ cups powdered sugar (sometimes I run out and just blitz regular sugar in a blender, works fine)
2–3 tablespoons apple cider
½ teaspoon cinnamon
Pinch of salt

How I Make Them (And Sometimes Mess Up)

Preheat your oven to 180°C (or 350°F if you’re not in Europe). Line a 12-cupcake tin with paper liners. Or don’t, but you’ll spend ages scrubbing after.
Mix all the dry stuff in a decent-sized bowl—so, flour, sugars, baking powder, baking soda, salt, cinnamon, nutmeg. If it looks lumpy, just squash it a bit. This is where I usually sneeze because of the cinnamon. Every. Single. Time.
In a separate bowl, whisk the eggs, cider, applesauce, melted butter, and vanilla. Not too vigorously, or you’ll splash cider on your jumper (ask me how I know).
Pour the wet into the dry (not the other way round or it gets clumpy, apparently). Stir until just combined—don’t overmix, or the cupcakes might go tough. If the batter looks a bit weird, don’t panic; it sorts itself out in the oven.
Spoon the batter into the liners about two-thirds full. I always end up with one giant cupcake at the end, but it’s the baker’s treat, right?
Bake for 18–22 minutes; just until a toothpick comes out clean or at least not gloopy. Don’t wait for them to go golden—GF flour doesn’t brown the same way.
Let them cool in the tin for about 10 minutes, then move to a rack (or your countertop if you can’t find the rack—story of my life).
For the frosting: beat the butter till it’s creamy (work out the day’s frustrations here), then add the powdered sugar, cider, cinnamon, and salt. I add the cider a spoon at a time because I once made frosting soup. Slap it on the cupcakes however you like. No one cares if it’s messy, it’s just more inviting.

A Few Notes I Picked Up The Hard Way

Don’t use apple cider vinegar (unless you like weirdly sour cakes). It’s a thing people do by accident. Ask me, or my poor tastebuds.
Actually, I find letting them sit overnight (covered) makes the spice flavours pop more. But they rarely last that long ‘round here.
If your frosting seems too runny, just chuck it in the fridge for ten minutes. Or add more sugar. Works either way.

Variations I’ve Tried (Some Winners, Some Not)

Once, I threw in a handful of chopped walnuts—tasted amazing, but the kids picked ‘em all out. Picky lot.
I swapped applesauce for pear puree once, and it was a bit bland; stick with apple if you can.
Mini cupcakes are fun for parties, but they do dry out faster, so keep an eye on ‘em.

What If I Don’t Have All the Equipment?

You really only need two bowls and a whisk (even a fork’ll do if you’re desperate). I lost my electric mixer ages ago and have done fine with a wooden spoon—think of it as an arm workout.

Gluten-Free Apple Cider Cupcakes with Frosting

How to Store (Not That You’ll Need To)

Keep these in an airtight container at room temp for two days, or fridge them if you used dairy-free butter. Though honestly, in my house, they don’t last past the first night—one time I baked a double batch and thought I was clever, but nope, gone by lunch.

How I Love To Serve These

I like to dust a bit of cinnamon sugar on top and serve with a splash of extra cider (the drink, not the vinegar, just in case). My aunt always plonks a slice of apple on each, but I tend to eat those on the side. More cupcake, less fruit—that’s my logic. If you want to go all-in, warm up the cupcakes for 10 seconds in the microwave. Game-changer.

Pro Tips I’ve Learned The Hard Way

Don’t rush the cooling step. I iced these once while they were still hot and, well, frosting puddles everywhere.
Check your gluten-free flour expiry date. I used some that was, um, very old, and the cupcakes tasted like cardboard. Never again.
If you’re curious about homemade apple cider, this recipe is ace. But store-bought works well enough.

FAQ (People Actually Ask Me These!)

Can I make these dairy-free? Yep! Just swap the butter for coconut oil or a vegan margarine. The taste is slightly different, but honestly, still awesome.
Can I use store-bought GF cake mix? Yeah, you can cheat, just add a bit more cinnamon and cider for that real-apple-cider flavour. But homemade is better, I think.
Is there a way to make these egg-free? Flax eggs work fine, though the cupcakes get a bit more dense. Not my favourite, but doable!
Why did my cupcakes sink? Usually overmixing, or sometimes the oven’s just cranky. It’s happened to me. Still tastes good.
Can I freeze these? Oh, for sure. Just wrap ‘em up tight. But, I find the texture’s just a bit off after thawing. Maybe that’s just me?
For more GF baking ideas, I often browse Minimalist Baker’s gluten-free recipes—really handy when I’m stuck for inspiration.

And if you actually make these gluten-free apple cider cupcakes with frosting, let me know how it went. Or if you just drank the cider and forgot to bake, I won’t judge (happened to my mate Sarah last year—legend). Happy baking!

Gluten-Free Apple Cider Cupcakes with Frosting