Gluten Free Apricot Upside down Cupcakes

  Apricot season is now here and I am eating them as fast as I can as I they are my favorite fruit. Recently I purchased some from Costco and they were so nice. I did split them with my Granddaughter Alicia as they also are a favorite of hers but still had a few get ripe at the same time and needed to use them. Also had almond flour so I went looking on the internet for recipes using both. 
 There are quite a few of them and I went with a recipe by the blog blog) and was glad I did. I didn’t have any orange liqueur so went with orange juice and orange peel that I had in the freezer, worked just fine. I had problems slicing the apricots neatly as they were so ripe so just sliced as well as I could and divided them up among the pans, no-one seemed to mind. I was going to try freezing some but they got eaten between sharing and what I kept. 
Apricot Upside Down Cupcakes Gluten Free
4 tbsp unsalted butter
6 tbsp brown sugar
3 apricots
2 cups (6 oz) almond flour
1 tsp baking powder
1/2 tsp table salt
1/2 tsp ground cinnamon
3 eggs
1/2 cup apricot jam
2 tsp orange zest
2 tbsp orange liqueur
Preheat oven to 325°F. Butter a 12-well standard muffin pin.
In a medium sauce pan over medium heat, melt the 4 tbsp butter. Add the sugar and stir until the sugar is melted and the butter and sugar are well combined. Divide among the 12 wells of the muffin pan.
Fill a bowl with ice water. Bring a large pot of water to a boil. Drop in the apricots and let them boil for just 1 minute. Immediately transfer them to the ice water. Once they are cool, slide off the skins. Carefully cut each apricot in half (THEY ARE SLIPPERY!) and remove the pit, and then slice each half into two round slices. Each apricot will yield 4 slices. Put one slice into the bottom of each muffin cup on top of the melted butter and brown sugar. 
In a medium bowl, mix together the flour, baking powder, salt, and cinnamon.
In a large bowl, whisk the eggs vigorously until they are light colored and frothy and full of tiny bubbles. Whisking till light and frothy will help keep the cakes from becoming too dense. Whisk in the jam and zest, then whisk in the orange liqueur or orange juice. Add the dry ingredients and whisk in.
Divide the batter among the muffin wells. Tap the pan sharply a few times to help the batter settle to bottom and remove air pockets around the apricot slice. Bake the cakes for 18-22 minutes.
Transfer the pan to a cooling rack and let the cakes rest for about 10 minutes. Run a knife or spatula around the edge of cake to loosen it from the muffin tin. Then carefully invert the tin onto the cooling rack by putting the cooling rack over the top of the tin and then flipping them both over. Serve cakes as is, or with any combination of orange liqueur, powdered sugar, and vanilla ice cream.


  1. Myrna sent me some of these...she knows I like apricots as much as she does. They were delicious! I love being just a half block away so I can enjoy these goodies too.

  2. Replies
    1. If you like apricots these are good. A little different from other recipes I have tried and not hard to make.


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