Gluten-free Caramel Apple Muffins | The Baking Beauties

The combination of apples, nuts, caramel, and cream cheese make these gluten-free Creamy Caramel Apple Cupcakes the perfect treat. No need to frost these cupcakes, they have caramel & cream cheese baked into the center.

Gluten-Free Creamy Caramel Apple Cupcakes

Yield: 12

Ingredients

1 cup granulated sugar
1/2 cup oil
1/4 cup apple sauce
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups all-purpose gluten-free flour, see NOTE
1 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 medium apple, peeled and shredded
4 ounces cream cheese, softened
2 tablespoons granulated sugar
1 egg yolk
12 caramels, unwrapped
1/2 cup pecans, chopped

Instructions

Preheat oven to 350 degrees F.In a large mixing bowl, whisk together 1 cup sugar, gluten-free flour, xanthan gum, baking soda, baking powder, cinnamon and salt. Set aside.

In a small mixing bowl, whisk together the oil, apple sauce, vanilla and 2 eggs. Pour this mixture into the dry ingredients, and stir to combine.

Grate one apple, and stir into cupcake batter.Line 12 cavity cupcake pan with paper-liners. Divide the cupcake mixture evenly between the 12 cups. Set aside.

In a small mixing bowl, beat together the softened cream cheese, 2 Tbsp sugar and egg yolk. Do not over-mix, you do not want the mixture to become runny. Top the cupcake batter with about 1 Tbsp of the cream cheese mixture.

Form each caramel with your hands, until you have a cylinder shape. Push the caramel into the cream cheese mixture on top of the cupcake.

Sprinkle the chopped pecans over the top of the cupcakes.

Bake cupcakes in preheated oven for 23-25 minutes.Remove from oven and allow to sit for 5 minutes, before removing cupcakes to a wire cooling rack. Cool another 10 minutes. Best served warm.

Notes

The all-purpose gluten-free flour blend consists of 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.

Comments

dani says
June 28, 2011 at 8:21 am
Sounds delicious 🙂
Eliana says
June 28, 2011 at 11:58 am
I never get tired of coming across good cupcake recipes and this one looks amazing.
betty r says
June 29, 2011 at 4:14 pm
All these flavors..it's got to be good! Looks amazing Jeanine!
Jeanine - The Baking Beauties says
July 14, 2011 at 9:07 am
Thank you, Dani, Eliana & Betty! We really liked the flavours of these cupcakes. Wish I had some now. 😉
Jenn says
July 15, 2013 at 9:14 am
I just found your website and absolutely love the fact that you have compiled so many great recipes for those of us who are not creators on our own. My 5 year old daughter was recently told she is not allowed to have gluten in her diet (among too many other things), but for the past 4 years, she has been dairy free (which is a true anaphylactic allergy). My problem is that I come across recipes that look amazing (and she thinks look amazing!), but they have dairy in them. This recipe would be one of them – would you have any suggestions for substitutions for cream cheese? Or is it possible to just keep it out? Thanks for your help.
- Jeanine Friesen says
  July 15, 2013 at 9:27 am
  Hi Jenn! I’m in the (long) process of making the recipes easier to find if you have other allergens. It’s a process though. 🙂 You can bake these muffins without the cream cheese and caramels, or you can use a dairy-free cream cheese. I’m not sure if the Skor Toffee bits are dairy-free or not, but you could include some of those int he batter in place of the caramel if they are. HTH
Debbie says
October 7, 2023 at 2:50 pm
How do I adjust these for high altitude baking? Anything?
Debbir

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