Vegan Apple Cinnamon Cupcakes Recipe
These wickedly tasty vegan apple cinnamon cupcakes are made with applesauce and chopped apples which is a lovely combination when paired with cinnamon.
Top with caramel buttercream and a drizzle of caramel sauce and you have yourself a rich, truly indulgent cake.
All you need to make your own batch of sweet cupcakes is a muffin tin, paper cupcake cases, a mixing bowl, a heavy-bottomed pan, and a whisk!
A piping bag may also come in handy for the frosting!
Total Time: 45 minutes
Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 12
Rating:
Total Time: 45 minutes
Servings: 12
Ingredients
Method
Ingredients
(Servings: 12)
- 0.5 0.5 Tbsp dairy-free margarine
- 5.8333333333333 5.8333333333333 g light brown sugar
- 0.083333333333333 0.083333333333333 tsp baking powder
- 0.083333333333333 0.083333333333333 tsp bicarbonate of soda
- 0.16666666666667 0.16666666666667 tsp vanilla extract
- 0.083333333333333 0.083333333333333 tsp apple cider vinegar
- 18.75 18.75 g plain flour
- 5 5 g apple sauce
- 9.5833333333333 9.5833333333333 ml apple juice
- 0.25 0.25 g cinnamon
- 0.083333333333333 0.083333333333333 Bramley apple, finely chopped
- For the buttercream frosting
- 9.5833333333333 9.5833333333333 g dairy-free margarine
- 25 25 g icing sugar
- 4.5833333333333 4.5833333333333 g caramel sauce
- For the caramel sauce - makes 450g (1lb)
- 9.5833333333333 9.5833333333333 g dairy-free margarine
- 18.75 18.75 g caster sugar
- 25 25 g coconut cream
- 9.5833333333333 9.5833333333333 g golden syrup
- 0.16666666666667 0.16666666666667 tsp vanilla extract
Method
- Preheat the oven to 170℃/Gas Mark 3. Line the holes of a 12-hole muffin tin with paper cases. Cream together the sugar and margarine until smooth. Sift in the flour, bicarbonate of soda, baking powder and cinnamon. Add the apple cider vinegar, vanilla, apple sauce and apple juice, then mix into a smooth batter. Stir in the chopped apples.
- Fill the paper cases about two-thirds full with the mixture, then bake in the oven for 17-20 minutes, or until a skewer inserted into the centre comes out clean. Cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
- For the caramel sauce, in a heavy-bottomed pan, heat the sugar, syrup and margarine over a medium heat. As the mixture starts to warm, stir to make sure nothing sticks to the bottom of the pan. Bring the mixture to a rolling boil, but make sure it doesn’t boil over. The mixture will start to thicken (keep giving it a good stir). You need to keep an eye on the temperature to make sure it doesn’t get too hot. So check often. You should aim for 110℃/230ºF to achieve a nice sauce. Remove from the heat and add the coconut cream and vanilla. Whisk, place back on the heat and bring back to the boil for 1-2 minutes. Take off the heat when you reach 110℃/230ºF. If it’s a bit thin, keep it on the heat for a minute or two more. Pour the sauce into a container to cool down.
- For the frosting, beat the margarine until fluffy. Add the sugar, a cup at a time, and beat for a few minutes. You should have a lovely fluffy icing. Pipe the icing onto the cupcakes and drizzle with caramel sauce. Eat straight away.
Tip
You can store the excess caramel sauce in the fridge for future use – over dairy-free ice cream is delicious!
Fancy another bite? Try making these Vegan Red Velvet Cupcakes!
