Acorn Spice Cupcakes with Cream Cheese Frosting (gluten free)

I brought acorn spice cupcakes to my latest acorn presentation last week, and lots of people have asked for the recipe. 

Acorn Spice Cupcakes (gluten free)

Here it is, excerpted from my acorn foraging book.  This recipe works with either gluten free flour mixes or regular wheat flour.  Most of the recipes in my book are gluten free or have gluten free alternatives, as we’re a gluten free family.

Acorn Spice Cupcakes (gluten free) made with foraged acorn flour

This is an example of a great way to stretch acorn flour, as it only takes 1/2 cup.

** Also note that any time I post recipes for acorn flour it will mean flour made from acorns that have been leached of their bitter tannins, either with repeated changes of boiling water or slow cold water processing, and then dried or roasted and ground into flour.  I go into lots of detail on all of the ways to process acorns in my book and you can also find instructions for various methods online.  Never cook with raw or unprocessed acorns, as they can make you sick and also frankly don’t taste good.

Acorn Spice Cupcakes with Cream Cheese Frosting (GF)

 

Acorn Spice Cupcakes (gluten free)

From the book:

I invented this decadent cake for my husband’s fall birthday one year. I’ve since brought it to pot lucks and parties, and it’s always a hit with adults and kids alike.  We are a gluten free family but feel free to substitute wheat flour for the flour mix if you like. It’s delicious any way you make it.

This has a distinct spice flavor from the pumpkin pie spice.  If you want the acorn flavor to shine through more, decrease the amount of spice or omit it entirely and add a TBS of vanilla or acorn extract instead.

(Note:  You’ll notice the paperback is printed in black and white to keep the cost down but the Kindle is in full color.  If you buy the printed book, you receive the Kindle free so you have the best of both worlds.)

Ingredients:

  • ½ cup acorn flour
  • 1 ¾ cup gluten free flour mix with xanthan gum (or add 1 tsp xanthan gum) or all-purpose flour (I use my easy homemade GF cake flour)
  • 1 TBS baking powder
  • 1 tsp salt
  • 1/4 tsp baking soda
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 1 TBS pumpkin pie spice (optional)
  • 2/3 cup sour cream

Directions:

  1. Preheat the oven to 325 and grease pans (one 9×13 pan, two cake pans or about 24 cupcakes).
  2. Blend all dry ingredients in a mixing bowl on low until well mixed.  Add the rest of the ingredients, blend well on low, then turn to medium and then high and beat 3 minutes.
  3. Pour the batter into your prepared pan(s) and bake about 20 minutes for cupcakes, 30-40 minutes for larger pans (check every few minutes after 30 minutes) or until springy on top and a toothpick inserted in the center comes out clean.
  4. Cool completely before frosting or slicing.

Cream Cheese Frosting

Blend 1 stick of softened butter, one brick of softened cream cheese, 3-4 cups of powdered sugar (depending on how sweet you like it) and one teaspoon of vanilla or acorn extract.  Beat until smooth and spread on cooled cake.

Acorn Spice Cupcakes with Cream Cheese Frosting (gluten free)

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Post Author: Alicia Bayer

2 thoughts on “Acorn Spice Cupcakes with Cream Cheese Frosting (gluten free)

    Terri

    (October 24, 2018 - 7:05 pm)

    I need gluten free recipes for family get togethers because my Aunt has celiac disease. My husband an I however need the lowest carb products for pre-diabetes control without using insulin. Do any of your recipes use only acorn flour or mix with only other nut or coconut flours? It is easy enough to substitute sugar replacers for sugar so I’m not worried about that-just the flours. Either way, it is nice to have things the whole family can eat except my husband and I. We are use to it. Low carb and gluten free just means only one dessert needs to be made for all of us.

      Alicia Bayer

      (November 3, 2018 - 5:45 pm)

      Yes, there are quite a few recipes that are pretty low carb. I also have a recipe to make a paleo flour mix with acorn flour and other low-carb flours. Many of the recipes in the book are not for sweets and some are more rustic and traditional, with acorn flour as the only flour. I have a recipe on the blog from my acorn book that’s for acorn maple ice cream that might work for you all. That one just uses non-dairy milk (such as almond milk), coconut milk, maple syrup and roasted acorns (they are infused in the milks to give it the acorn flavor). You can control the amount of maple syrup you use (and could use another sweetener instead) if coconut milk is okay on your husband’s diet. I’ll look through the book this weekend and see if I can find a good dessert recipe to post that would meet all of your family’s needs. 🙂

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