Vegan Apple Cinnamon Cupcakes
These cupcakes feature a moist, apple cider-infused cupcake base, perfectly spiced and topped with a creamy cinnamon buttercream frosting. A hand-held dessert that captures the essence of autumn in every bite!
- 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
Scale
For the Cupcakes
1 c apple cider
2 c all purpose flour
1 c sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1 c applesauce
1/2 c nondairy milk
1/4 c canola oil
2 tsp apple cider vinegar
2 tsp vanilla extract
For the Frosting
1 c non-hydrogenated shortening
1/4 c vegan butter
3 c powdered sugar
1 tbsp nondairy milk
1 tsp vanilla extract
1 tsp cinnamon
pinch of salt
1 apple, sliced (for garnish)
Instructions
- Reduce the Apple Cider: Pour apple cider into a small saucepan and heat on the stove over medium. Bring the cider to a boil and allow it to simmer for 5-10 minutes or until it has reduced by half. You should only have about 1/2 a cup remaining. 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.
- Make the Batter: In a large bowl, whisk together the all purpose flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. In a smaller bowl, whisk together the reduced apple cider, applesauce, nondairy milk, canola oil, apple cider vinegar and vanilla extract. Pour wet ingredients into dry ingredients and whisk until just combined. Do not over-mix.
- Bake: Grab your prepared cupcake pan and fill each paper liner about 2/3 to 3/4 of the way full. Do not over-fill. You will have enough leftover batter for about 4 additional cupcakes in the next batch. 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 pan for 5 minutes before transferring to a wire rack to cool completely.
- Make the Frosting: Begin to prepare the cupcakes while the frosting is cooling. In a large bowl, beat together the non-hydrogenated shortening and vegan butter with an electric hand mixer or stand 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 is 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 1/2 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.
Find it online: https://censoredbaker.com/vegan-apple-cinnamon-cupcakes/
