Apple Spice Cupcakes

I love baking around the holidays. When I was growing up we would put together cookie plates for a bunch of neighbors and would make the trek to each house to deliver them on Christmas Eve. Whether you give these delicious cupcakes away or keep them for the family, they are sure to brighten any occasion.

Here’s what you need:

Apple Spice Cupcakes:

• 1 1/2 cups organic apple juice (even better if you use fresh squeezed)
• 1 Tablespoon arrowroot
• 1/8 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/2 cup apple sauce (or core and chop one apple, mix with 1 Tablespoon apple juice in microwave safe bowl, cover with wax paper and microwave in 30 sec increments until tender. Throw in mini food processor and process to desired consistency. I like to leave some apple chunks, makes for an exciting cupcake eating experience!)
• 1/4 cup maple syrup
• 1/2 cup Sucanat
• 1/3 cup Canola oil
• 2 teaspoons apple cider vinegar
• 1 teaspoon vanilla extract
• 1 3/4 cups whole wheat pastry flour
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt

1. Preheat oven to 350 degrees F. Line your muffin tray with cute cupcake liners.
2. Mix the apple juice, arrowroot, cinnamon, cloves and allspice together and set aside.
3. In large mixing bowl combine the apple sauce, maple syrup, sucanat, canola oil, vinegar and vanilla.
4. In a separate bowl, combine the flour, baking powder, baking soda and salt together.
5. Add the flour mixture to the apple sauce mixture in small batches mixing until well combined. Add the apple juice mixture slowly, mixing until fully incorporated.
6. Spray each liner with non-stick spray. Fill each liner 3/4 full. Bake for 20-25 minutes.
7. Cool completely before frosting.
   

   Chloe calls cupcakes 'muffins' and eats them with gusto

Spiced Buttercream Frosting:

• 1/2 cup nonhydrogenated vegan shortening (EarthBalance)
• 1/2 cup nonhydrogenated vegan margarine (EarthBalance)
• 3 1/2 cups organic powdered evaporated cane sugar
• 1 1/2 teaspoons vanilla extract
• 1/4 cup rice milk
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg

1. Beat the shortening and margarine until well combined. Add the sugar and beat for a few more minutes, until fluffy. Add the vanilla, rice milk and spices. Beat for another 5 minutes.

Want to top your cupcakes with mini gingerbread men? Click Here for the gingerbread recipe!

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