These vegan apple cinnamon cupcakes are infused with spiced apple cider and topped with cinnamon-sugar buttercream. Get ready for fall flavor in every bite! Let's learn how to make them.
Because of pumpkin's popularity in cakes and cupcakes, the beautiful flavor of apples sometimes gets left behind in the fall. These vegan apple cinnamon cupcakes are here to make sure that doesn't happen!
Grab a jug of spiced apple cider - local if possible. The rest of the ingredients are likely already in your pantry! Mix them together in one bowl and bake off in the oven. Easy as pie!
The cinnamon-sugar buttercream makes a perfect addition and balances the flavors beautifully.
If you're looking for more apple cider treats, check out our vegan apple cider cookies and our vegan apple cider donuts!
Cupcake Ingredients
- Spiced Apple Cider: Infuses the cupcakes with deep apple flavor and warm spices, enhancing both taste and moisture.
- All Purpose Flour: Provides structure and a tender crumb to the cupcakes.
- Granulated Sugar: Sweetens the batter and helps create a soft, fluffy texture.
- Baking Powder & Baking Soda: Work together as leavening agents to help the cupcakes rise and stay light.
- Salt: Balances sweetness and enhances the flavor of the spices and apple.
- Cinnamon, Ginger, Nutmeg, & Cloves: Classic warming spices that give the cupcakes cozy fall flavor and depth.
- Applesauce: Acts as both a natural sweetener and an egg replacer, keeping the cupcakes moist.
- Nondairy Milk: Adds moisture and helps blend the dry ingredients into a smooth batter.
- Canola Oil: Contributes to a soft, tender texture and helps the cupcakes stay moist longer.
- Apple Cider Vinegar: Reacts with baking soda to help the cupcakes rise and stay fluffy; also brightens flavor.
- Vanilla Extract: Rounds out the flavor and enhances the sweetness of the apple and spice.
Frosting Ingredients
- Non-Hydrogenated Shortening: Provides stability and structure to the frosting, helping it hold its shape.
- Vegan Butter: Adds rich flavor and a creamy texture to balance the shortening.
- Powdered Sugar: Sweetens and thickens the frosting, creating a light, fluffy consistency.
- Nondairy Milk: Helps achieve the desired frosting texture-smooth and spreadable.
- Vanilla Extract: Enhances the sweetness and ties together the flavors.
- Cinnamon: Adds a warm, spicy note that complements the apple flavor perfectly.
- Salt: Balances the sweetness and brings out the depth of the frosting.
How to Make Vegan Apple Cinnamon Cupcakes (with pictures!)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by reducing the apple cider. Place the spiced apple cider in a small saucepan on the stove. Bring to a boil then reduce heat to a simmer. Simmer until volume reaches ½ cup. This should take about 30 minutes.
Whisk all the dry cupcake ingredients together in a large mixing bowl. Add the wet ingredients to the bowl and mix until just combined. Do not over-mix.
Line a cupcake pan with paper liners and fill each one ⅔ to ¾ of the way full.
Bake in an oven that has been preheated to 350 degrees F (175 C) for 18-20 minutes or until toothpick inserted in the center of a cupcake comes out clean.
Beat all of the frosting ingredients together in a large mixing bowl using an electric hand mixer while the cupcakes cool.
Frost cooled cupcakes using a piping bag and piping tips or using an offset spatula.
Tips and Tricks
Here are some tips you can use to help ensure your cupcakes come out perfectly:
- Get Ahead: If you want to get ahead of the curve, reduce your apple cider ahead of time. Allow it to cool on the stove for a while before transferring to an airtight container and placing it in the fridge. It can be stored this way for a couple days.
- Don't over-mix the batter: Stir just until the flour disappears - over-mixing can make cupcakes dense and tough.
- Let the batter rest a few minutes before baking: This gives the flour time to hydrate, helping the cupcakes bake up light and tender.
- Fill cupcake liners ⅔ full: This ensures even rise without overflow.
- Check doneness early: Every oven is different - start checking at 18 minutes. A toothpick should come out clean or with a few moist crumbs.
- Beat the fats first: When making the frosting, cream the vegan butter and shortening until smooth before adding powdered sugar. This prevents lumps and improves texture.
How and Why to Reduce Apple Cider
Reducing apple cider is a simple but powerful step that deepens its flavor and adds richness to your vegan apple cinnamon cupcakes (or any fall dessert).
How to Reduce Apple Cider
- Pour 2 cups of apple cider into a small or medium saucepan.
- Bring to a boil over medium-high heat.
- Reduce the heat to low and let it simmer gently for 10-30 minutes, stirring occasionally.
- Simmer until it's reduced (you should end up with around ½ cup to 1 cup depending on your recipe). It will look slightly thicker and darker in color.
- Cool completely before adding it to your batter. Warm cider can affect texture and leavening.
Why You Should Reduce Apple Cider
- Concentrates flavor: Reducing the cider intensifies the apple essence, giving your cupcakes a more robust, caramelized apple flavor.
- Adds natural sweetness: As the water evaporates, the sugars in the cider become more pronounced - you get sweetness without needing as much added sugar.
- Improves texture: The thicker, syrupy consistency of reduced cider adds moisture and richness to the cupcakes.
- Balances spices: The deeper apple flavor helps the cinnamon, nutmeg, and cloves shine without overpowering the dessert.
Frequently Asked Questions
Reducing the apple cider isn't absolutely required, but it's highly recommended! It intensifies the apple flavor and gives the cupcakes a richer, more caramel-like depth. If you skip this step, only use ½ cup apple cider in the recipe.
Yes, but the flavor will be lighter and less spiced. If you substitute with apple juice, reduce it the same way to concentrate the sweetness and flavor.
Use unsweetened applesauce to control the sweetness in your batter. Sweetened applesauce can make the cupcakes overly sweet and affect the texture.
The tops should spring back when lightly touched, and a toothpick inserted into the center should come out clean or with a few crumbs - not wet batter.
Absolutely. You can make the frosting up to 2 days in advance and store it in the fridge. Bring it to room temperature and rewhip before spreading.
Recipe Troubleshooting
- My cupcakes sank in the middle: This usually happens when the batter was over-mixed or the cupcakes were under-baked.
Fix: Mix the wet and dry ingredients just until combined - no streaks of flour should remain, but don't overwork the batter. Also, make sure to bake them until a toothpick comes out clean and avoid opening the oven door too early. - My cupcakes turned out dense or gummy: Too much moisture or not enough leavening can cause this.
Fix: Check your measurements carefully (especially the flour) and make sure your baking powder and baking soda are fresh. The apple cider reduction should also be cooled before mixing it into the batter. - My frosting is too soft: Vegan butter and shortening can soften quickly at warm temperatures.
Fix: Chill the frosting for 10-15 minutes, then whip again before piping or spreading. You can also add a bit more powdered sugar to thicken it. - The frosting is too stiff to spread: If it's too firm, it may just be too cold or need more moisture.
Fix: Let it sit at room temperature for a few minutes or add 1 teaspoon of nondairy milk at a time until it reaches a creamy consistency. - My cupcakes taste bland: The apple and spice flavors should shine - if they don't, your cider may not have been reduced enough.
Fix: Make sure to reduce the apple cider to concentrate its sweetness and flavor, and don't skip the cinnamon and nutmeg for warmth and depth. - The cupcakes stuck to the liners: This can happen when the cupcakes are too warm or too moist.
Fix: Allow cupcakes to cool completely before removing liners, and use high-quality paper or parchment liners for best results.
Make Ahead Tips
- Bake Ahead: You can bake the cupcakes 1-2 days in advance. Let them cool completely, then store unfrosted until ready to decorate.
- Prepare Frosting Ahead: Frosting can be made 2-3 days ahead and stored in the fridge. Bring it to room temperature and rewhip before spreading for a smooth, creamy texture.
- Freeze for Future Use: Freeze unfrosted cupcakes in a single layer on a baking sheet for 1-2 hours, then transfer to an airtight container or freezer bag for up to 1 month.
- Travel/Party Tip: For events, transport unfrosted cupcakes and frost them on-site to prevent smudging.
Storage
Room Temperature:
Store frosted cupcakes in an airtight container for 2-3 days. Keep away from heat or sunlight to prevent frosting from softening.
Refrigerator:
Store cupcakes in the fridge for up to 5 days. Bring to room temperature before serving for optimal texture and flavor.
Freezer Storage:
As mentioned, cupcakes (frosted or unfrosted) can be frozen for up to 1 month. Thaw at room temperature before serving.
If you make this recipe please tag @censoredbaker on Instagram!
PrintVegan Apple Cinnamon Cupcakes
Apple cider-infused cupcakes topped with cinnamon-sugar buttercream frosting. All vegan!
- Prep Time: 30 minutes
- Bake Time: 20 minutes
- Total Time: 50 minutes
- Yield: 16 Cupcakes 1x
- Category: Cakes and Cupcakes
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Cupcakes
2 cups spiced apple cider
2 cups all purpose flour
1 cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup applesauce
½ cup nondairy milk
¼ cup canola oil
2 teaspoons apple cider vinegar
2 teaspoons vanilla extract
For the Frosting
1 cup non-hydrogenated shortening
¼ cup vegan butter
3 cups powdered sugar
1 tablespoon nondairy milk
1 teaspoon vanilla extract
1 teaspoon cinnamon
pinch of salt
1 apple, sliced (for garnish)
Instructions
- Reduce: Pour apple cider into a small saucepan and heat on the stove over medium. Bring cider to a boil, reduce heat, and allow it to simmer, stirring occasionally for 20-30 minutes or until volume reduces to ½ cup. Set aside to cool completely. You can place it in the refrigerator to speed up this process if desired.
- Prep: Preheat oven to 350 degrees F (175 C) and line a 12-cup cupcake pan with paper liners. Set aside.
- Mix: In a large bowl, whisk together the all purpose flour, granulated sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Pour in the reduced apple cider, applesauce, nondairy milk, canola oil, apple cider vinegar and vanilla extract. Mix until just combined. Do not over-mix.
- Bake: Grab your prepared cupcake pan and fill each paper liner about ⅔ to ¾ of the way full. Place pan on center rack of preheated oven and bake for 18-20 minutes or until toothpick inserted into the center of a cupcake comes out clean with only a few crumbs clinging to it. Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Beat: Begin to prepare the frosting while the cupcakes are cooling. In a large bowl, beat together the non-hydrogenated shortening and vegan butter with an electric hand mixer until smooth. Sift in powdered sugar and add nondairy milk, vanilla, cinnamon and salt to the bowl. Continue to beat until frosting comes together.
- Assemble: Once cupcakes have completely cooled it's time to frost! You can add frosting the your cupcakes using a a piping bag and piping tips or simply spread it on using an offset spatula. Stick half of an apple slice into the top of each of the cupcakes and sprinkle with cinnamon. Serve.
Notes
*Frosted cupcakes will keep in an airtight container at room temperature for 2-3 days. Unfrosted cupcakes can be frozen for up to a month.
*Reducing the apple cider isn't optional! This process is necessary in order to produce a concentrated apple flavor in the cupcakes. You can do it a day in advance if you'd like!
Leave a Reply