Vegan 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
Scale
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)
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 1/2 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 2/3 to 3/4 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!
Find it online: https://censoredbaker.com/vegan-apple-cinnamon-cupcakes/
