Author: Lindsey Willson

Makes 15 servings.

Apple Cinnamon Vanilla Cupcakes with Motts Fresh Sliced Snacks


2 large packages of Mott’s® Fresh Sliced Snacks: Apple Slices
1 1/2 cups of your favorite gluten-free flour blend
2 eggs (or 2 egg substitutes: 2 tablespoons ground flaxseed + 6 tablespoons water)
3/4 cup rice milk (or milk of choice)
1/2 cup sugar
1/4 cup dairy-free butter substitute at room temperature
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
1 teaspoon xanthin gum
1 teaspoon salt


2 cups of Mott’s® Fresh Sliced Snacks: Apple Slices (from above)
1/4 cup sugar
2 tablespoons gluten-free cornstarch
1 tablespoon fresh lemon juice
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 cup water


1 cup palm shortening
3 cups confectioner’s sugar
1 tablespoon rice milk
1/4 cup reserved apple pie filling (from above)



Finely chop 2 cups Mott’s® Fresh Sliced Snacks: Apple Slices. Place apple slices in a bowl. Add 1/4 cup water and lemon juice; toss to prevent browning. In a saucepan, on low heat, whisk together cornstarch, additional 1/4 cup water until blended. Add cinnamon and sugar; whisk until blended. Add the contents of the apple bowl into the saucepan. Cook on low heat until apples are tender. Set aside.


Preheat oven to 325˚F. Place cupcake liners into the cupcake tin.

Combine lemon juice, vanilla, and rice milk. Set Aside.

In a small bowl, add ground flax seed and water. Mix and set aside.

Beat dairy-free butter substitute with a mixer until smooth. Add in sugar, increasing mixer speed to medium. Add flax eggs and beat for 20-40 seconds with mixer.

Reduce mixer speed to low and add gluten-free flour, baking soda, xanthin gum, and salt. Mix until just combined.

Scoop the apple pie filling into the batter and stir. Reserve 1/4 cup of the apple pie filling liquid for the frosting.

Fill the cupcake liners 3/4 of the way full with batter. Bake for 18 minutes, until the top is golden brown and a toothpick can be inserted in the middle of the cupcake to come out clean. Transfer to a cooling rack. Let cool completely before frosting.


In a mixing bowl cream palm shortening with a stand or hand mixer for about 1 minute on medium speed. Add confectioner’s sugar and reserved liquid apple pie filling. Beat until smooth and fluffy, for 3-5 minutes.

Add frosting to a piping bag and pipe frosting onto cupcakes once cupcakes are completely cooled.

Arrange Mott’s® Fresh Sliced Snacks: Apple Slices onto the frosting. Enjoy!