GF Buckwheat Italian Apple Cupcakes

We had our first snowfall this past weekend. It was only about an inch but it covered the place and stayed around as the temperature was below freezing. The lakes have a very thin sheet of ice on them but that will soon melt as the weather warms up a little this week. I sure do not mind a brown Thanksgiving especially after the brutal winter we had last year. That said, it is still cold and what better than to do some baking to warm up the house.

When I first saw these Italian Apple Cupcakes over at Anncoo Journal, I knew I had to make them soon. I had never heard of Italian apple cupcakes but I do like the idea of slightly tart apples in each and every bite. These did not disappoint. I made them gluten-free and experimented with buckwheat flour this time. The eggs were swapped out with low fat milk. My first attempt using just buckwheat flour yielded cupcakes that were a little dense and flat. The second time I added a little oat flour and was happy with the results. They puffed up and looked quite pretty. The slightly grayish color contrasted nicely with the green apples. I also liked the nutty flavor of the buckwheat flour.

You can find the original here Anncoo Journal. While you are there, please say “hi” for me and do check out all the other fantastic recipes Ann has on her blog. Ann is a master baker and every time I visit, I find a recipe I would like to try out. I am sure you will too. :)

Now, let’s get to the recipe…

GF Buckwheat Italian Apple Cupcakes
Prep time
Cook time
Total time
Serves: 12 cupcakes
  • 1 stick (115g) butter
  • ½ cup (110g) sugar
  • 1 tsp vanilla extract
  • ¾ cup (180ml) low fat milk
  • ½ cup (70g) oat flour
  • ½ cup(85g) buckwheat flour
  • ¼ cup (30g) tapioca flour
  • ½ tsp baking powder
  • ½ tsp guar gum
  • ½ tsp ground cinnamon
  • 3 small Granny Smith apples, cored and thinly sliced**
  1. Preheat oven to 350°F (180°C). Line a 12 standard size cupcake pan with cupcake liners. Combine all dry ingredients in a medium-sized bowl.
  2. In a large bowl, cream butter, sugar, and vanilla at medium speed till light and fluffy. Add milk and flour mixture, beating at low speed. Turn off mixer. Dump in the apples. Mix well with a rubber spatula.
  3. Divide batter evenly using two spoons into lined cupcake pan. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
  4. Allow cupcakes to cool in the pan for 5 minutes. Transfer cupcakes to wire rack to cool completely.
**If your apples are large, you may want to quarter them length-wise and then slice each quarter thinly cross-wise so that it is easier to fit into the cupcake molds/liners.

These cupcakes taste wonderful warm.

I am sending this to the Desserts with Apples event hosted by Simply.Food. This monthly event and giveaway is the brainchild of Cook Eat Delicious!.

Enjoy…..and have a wonderful day! 8)

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  1. says

    Hi Biren, I’m waiting for you to post up this lovely recipe before I go to bed :) Your cupcakes version look very pretty and healthy. Really want to try your version with buckwheat flour. Sound so yummy :)
    Thanks for the mention and have a wonderful day!

    • Biren says

      Thanks Ann! The family really enjoyed the cupcakes and both batches are all gone! I am so glad the second batch turned out well.

      Sorry I am a little late with the post. Have a good night’s rest. :)

  2. says

    Biren, I love Ann’s blog too, she is a fantastic baker and artist.
    Your version looks so good. I would love to make something with buckwheat. Can’t wait to try it.

    Snow huh? It looks so pretty! We’ve had a beautiful weekend, perfect 82 degrees. Stay warm!

  3. says

    These do look very good Biren! The word Italian really caught my eye in the recipe title. I also love the buckwheat flour, I think you’ve made a nice healthy adaption here. Enjoy your Thanksgiving;-)

  4. says

    I have not tried baking with buckwheat flour before, looks different, is that what gave the muffins that color? Pretty interesting! I love Ann’s blog too and love to drool over her baking photos:D

    • Biren says

      Yes, whole buckwheat flour has a deep grayish color. Some soba has the same color too. It has a nutty flavor and aroma that is quite different. Do give it a try. :)

  5. says

    Snowfall…wow. I’m cold just reading that :) These cupcakes sound amazing, perfect for the holidays! By the way, I made your squash/sausage dish and it was incredible! Really brought the ‘fall’ to cayman.

    • Biren says

      There will be more snow to come. Hopefully it won’t be as brutal this year. So glad to hear you enjoyed the squash and sausage dish. Thanks for letting me know. 😀

  6. says

    I know, I was in shock when I saw the snow picture on your facebook page. We never get snow here (unless we drive 4hrs to the mountains) and I can totally imagine eating this nice warm delicious cupcakes in front of the fire place… It’s amazing to see drastic change of temperature in your area – you had hotter summer and now colder winter than us. Enjoy the 4 seasons, which I totally miss back in Japan. Lovely recipe Biren and Ann! :-)

  7. says

    i love baking with buckwheat and this sounds fantastic – just curious though – there are two portions of buckwheat in your recipe but they have different weights? is it a typo or?

    • Biren says

      That was a typo! I have removed the first buckwheat flour. Sorry about that! I usually use cup measurements but for the benefit of my overseas readers, I try to weigh the ingredients and provide the measurements in metric as well. I accidentally added the buckwheat flour again instead of just putting them in parenthesis. Thanks for pointing it out.

  8. says

    I think the colour of these cupcakes is beautiful Biren – they look so autumnal, which is my favourite season (maybe because I am an October baby?) I LOVE that there is no egg here and if I tried this recipe, I’ll probably play around with the flour types as I have all kinds of flours and grains in my cupboard, from my unending bread experiments lol I saw some beautiful golden delicious apples yesterday, so I might use half those and half granny smiths. Couldn’t agree more about Ann – her baking talents are truly amazing!

    • Biren says

      Me too…I have all kinds of flour in my pantry because of the gluten-free baking. Buckwheat and oat flour are two of my favorites. I think the color is rather unique. :) BTW, in my first try I actually used MN Honeycrisp apples as I had quite a few lying around. Golden delicious would be nice too.

  9. says

    OK, Biren-Now, you’ve really taken these amazing little cupcakes around a “world tour” Buckwheat? which in Italian means: Grano Saraceno, and Italians, have no clue of what buckwheat is? Ha, ha!
    That’s a good one! First, Ann posted (by the way, her blog is lovely, and I will say hi to her later)…Italian apple cupcakes, made by an Italian chef, posted in a Chinese magazine! What’s up with that!?

    What I’m finally trying to say, is you’re genius version took it a huge step further, and introduced these wonderful apple cupcakes, with buckwheat flour, so tasty, healthy, and perfectly re-created by you, and Ann…both, deserve and honorary ribbon!…next, I will introduce it further to the Italians, on my side…they’re still focusing on how to make American pancakes! (I’m in trouble, now!)

    • Biren says

      A cupcake world tour? LOL! I hope I did it justice. I am glad you think it deserves an honorary ribbon. Thank you my friend. :)


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