Apple Cinnamon Cupcakes
This healthy Apple Cinnamon Cupcakes Recipe with no-added-sugar is gluten-free, dairy-free and suitable for Passover. Combine almond flour with naturally sweet apples and cinnamon to create a delicious cupcake that will fill your home with comforting scents. Yummy!
Equipment
- Cupcake Forms (2.5 inches - 6.3 centimeters circumference, see note)
- Cupcake Paper Liners
- Large Baking Sheet
- Large Baking Tray
- Food Processor
- Electric Mixer
Ingredients
- 2 cups Apples (peeled & grated - can be done in food processor)
- 3 tsp Cinnamon
- 3 Eggs (separated - egg yolks removed from egg whites)
- 1/4 cup Almond Butter
- 1 tbsp Fresh Lemon Juice
- 1 tsp Lemon Rind
- 1/2 tsp Pure Vanilla Extract
- 1 1/4 cup Blanched Almond Flour
- 1/2 tsp Baking Soda
- 1/2 cup Raisins
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Line the cupcake forms with paper liners.
- Peel and grate the apples. Mix in the cinnamon. Set aside.
- Separate the eggs. (Carefully remove egg yolks from egg whites.)
- Whisk the egg whites on the highest speed of the electric mixer until stiff. Set Aside.
- Wisk the egg yolks with the almond butter. Add the fresh lemon juice, rind and vanilla and whisk. Set Aside.
- Return the whisked egg whites to the mixing bowl.
- On the lowest speed, gradually blend the egg yolk mixture into the egg whites.
- On the same low speed, blend in the almond flour and soda just until blended.
- Manually, gently fold the grated apples and raisins into the mixture until evenly distributed.
- Spoon the batter into the cupcake forms (lined with cupcake paper).
- Place on the baking tray lined with a baking sheet.
- Bake for 25 minutes or until golden.
Notes
In hot climate, best stored in refrigerator.
Note about cupcake forms: This recipe was tested with 2.5 inches - 6.3 centimeters circumference cupcake forms. You can use a different size, however serving quantity and/or baking time may change.