Soft, fluffy, and moist spiced apple cider cupcakes. They are 100% plant-based, and simple and easy to make.
I can’t get enough of these cupcakes. This recipe makes me question why I don’t make cupcakes more often. Quite honestly, it’s because I am not a huge fan of cake. Nothing about it excites me and the frosting is never how I want it to taste like.
These cupcakes prove my past tastebuds wrong.
These cupcakes are soft and moist in texture, filled with warming spices, and smothered in a rich and creamy cinnamon buttercream.
I mean…can you really go wrong at this point?
Baking is a science, so there is always a reason why there are particular ingredients in a recipe. So, I am going to break this recipe down a little.
Brown sugar: Brown sugar adds moisture and color to the baked good. This sugar contains molasses which is highly hygroscopic, meaning it contains a high moisture content. Brown sugar in this recipe will yield a moist cupcake, so don’t skip this!
Cane sugar: Cane sugar doesn’t add as much moisture as brown sugar does, but it does add color to the cupcake and sweetness.
Applesauce: Plant-based goods tend to be on the dryer side. So adding high-moisture ingredients is critical. Instead of oil or eggs these cupcakes contain applesauce!
Apple Cider: Of course, it wouldn’t be an apple cider cupcake without apple cider. This will add a delicious flavor to your baked good and as I’ve said several times…moisture!
These Vegan Apple Cider Cupcakes are…
- Soft, fluffy, and moist
- Spiced and sweet
- Dairy and egg-free
- Oh so delicious!
Soft, fluffy, and moist spiced apple cider cupcakes. They are 100% plant-based, and simple and easy to make.
- 2 ¼ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- ½ cup brown sugar
- ¼ cup cane sugar
- ¾ cup applesauce
- ¾ cup apple cider
- 1 tsp vanilla extract
- 3 tbsp room temperature vegan butter
- 3 cups powdered sugar
- 1 tsp cinnamon
- 3 tbsp non-dairy milk
- 1 tsp vanilla extract
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Preheat the oven to 350 degrees. Line a cupcake tin with cupcake liners.
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In a large mixing bowl, whisk together the flour, baking soda and powder, spices, and salt. In a stand mixer with the paddle attachment, combine the sugars, applesauce, apple cider, and vanilla until smooth. On medium speed, slowly add the dry mixture into the wet until no flour streaks remain (making sure not to over mix). Use a small cookie scoop to distribute two scoops of batter into each cupcake liner.
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Bake cupcakes for 20-25 minutes until toothpick inserted comes out clean (a few moist crumbs is fine). Allow cupcakes to cool completely before frosting.
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While cupcakes are cooling, prepare the frosting. Using the stand mixer again with the paddle attachment, combine the vegan butter, powdered sugar, and cinnamon. Mix on medium speed. While mixing, slowly pour in milk and vanilla until creamy.
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Frost each cupcakes and garnish with a dash of cinnamon.
This looks so easy and delicious! I’ll have to try this!
Author
Thanks so much!