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Two all-time favorites, caramel and apples, combine to make delicious cupcakes.
Created by Jacki, MS of @figgindelicious


The Dry - Cupcake

  • 2 cup almond flour
  • 2 tbsp coconut flour
  • 2 eggs
  • 2/3 cup milk (of choice)
  • 1/2 cup Purecane™ zero calorie baking sweetener
  • 1/4 cup unsweetened applesauce
  • 2 tbsp butter (melted)
  • 1 granny smith apple (peeled and finely shredded)
  • 2 tsp vanilla
  • 2 tsp baking powder
  • 1 tsp cinnamon

The Wet - Caramel Frosting

  • 1/2 cup unsalted butter (room temp)
  • 1 cup powdered sugar
  • 1 tbsp caramel sauce
  • 1 tsp vanilla

*Double the wet ingredients if you want a lot of frosting on each. ⁣


  1. In a mixing bowl, whisk together eggs, sugar, milk, applesauce, butter, vanilla extract. 
  2. In a separate bowl, whisk together almond flour, coconut flour, baking powder, and cinnamon. 
  3. Combine dry ingredients into wet and mix until no clumps remain. 
  4. Fold in shredded apple. Fill 12 lined muffin slots 3/4 to the top. 
  5. Bake @ 350 for 24-26 min
  6. For the frosting, use an electric mixer to cream butter, then slowly add powdered sugar. 
  7. Finally, mix in caramel and vanilla. ⁣

Recipe Tips

You will love the taste of Purecane Baking Sweetener and how similar it browns to sugar. Here are a few tips to help you enjoy your Purecane baking experience:

  • Don’t forget to bring your butter to room temperature if you are blending butter with Purecane.
  • Purecane will take a little longer to blend with butter, but it is worth the wait.
  • If you prefer a moister baked result, consider increasing your eggs or the amount of butter you use.
  • For recipes calling for 1 cup or more of PURECANE™ Baking Sweetener, you may wish to add 1/8 teaspoon of salt for a better balanced sweetness.