Imagine sinking your teeth into a moist, perfectly spiced cupcake that's not just incredibly delicious, but also completely guilt-free! These Paleo Gluten-Free Caramel Apple Cupcakes are about to revolutionize your dessert game, proving that healthy eating doesn't mean sacrificing flavor. Packed with wholesome ingredients and bursting with the warm, comforting flavors of autumn, these cupcakes are a game-changer for anyone following a paleo diet or looking to enjoy a nutritious treat that doesn't compromise on taste.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Paleo
Serves: 12 Cupcakes
Ingredients
- 2 cups almond flour
- 1/2 cup honey
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 cup diced apples
- 1/4 cup caramel sauce (paleo-friendly)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners or lightly grease with coconut oil.
- In a large mixing bowl, combine almond flour, baking soda, and ground cinnamon. Whisk together to remove any lumps and ensure even distribution of dry ingredients.
- In a separate bowl, beat the eggs until well combined. Add honey and vanilla extract, mixing thoroughly until the mixture becomes smooth and slightly frothy.
- Gently fold the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix the batter.
- Carefully fold in the diced apples, distributing them evenly throughout the batter.
- Divide the batter equally among the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, drizzle each cupcake with paleo-friendly caramel sauce, ensuring an even distribution.
- For best flavor and texture, serve at room temperature and enjoy within 2-3 days. Store in an airtight container.
Tips
- Use fresh, crisp apples for the best texture and flavor. Varieties like Honeycrisp or Granny Smith work wonderfully.
- Make sure your ingredients are at room temperature, especially the eggs, to ensure a smooth and well-incorporated batter.
- When measuring almond flour, use the scoop and level method to avoid dense, heavy cupcakes.
- Don't overmix the batter - mix just until the ingredients are combined to keep the cupcakes light and tender.
- For an extra caramel flavor boost, try making your own paleo-friendly caramel sauce using coconut milk and honey.
- Allow the cupcakes to cool completely before drizzling with caramel to prevent the sauce from sliding off.
- For a decorative touch, sprinkle a little extra cinnamon or chopped nuts on top of the caramel drizzle.
- These cupcakes are best enjoyed fresh but can be stored in an airtight container at room temperature for 2-3 days.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 7g
Fat: 18g
Saturated Fat: 2g
Cholesterol: 55mg
