Apple cider-infused cupcakes topped with cinnamon-sugar buttercream frosting. All vegan!
For the Cupcakes
2 cups spiced apple cider
2 cups all purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup applesauce
1/2 cup nondairy milk
1/4 cup canola oil
2 teaspoons apple cider vinegar
2 teaspoons vanilla extract
For the Frosting
1 cup non-hydrogenated shortening
1/4 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)
*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!
Find it online: https://censoredbaker.com/vegan-apple-cinnamon-cupcakes/