Apple Spice Cupcakes

Topped with mini gingerbread men, these cupcakes get into the holiday spirit!

Topped with mini gingerbread men, these cupcakes get into the holiday spirit!Chloe calls cupcakes 'muffins' and eats them with gusto

 

Apple Spice Cupcakes
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
INGREDIENTS
Serves 24

Apple Spice Cupcakes:
  • 1½ cups organic apple juice (even better if you use fresh squeezed)
  • 1 Tablespoon arrowroot
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ½ 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!)
  • ¼ cup maple syrup
  • ½ cup coconut palm sugar
  • ⅓ cup Canola oil
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1¾ cups whole wheat pastry flour
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
Spiced Buttercream Frosting:
  • ½ cup nonhydrogenated vegan shortening (EarthBalance)
  • ½ cup nonhydrogenated vegan margarine (EarthBalance)
  • 3½ cups organic powdered evaporated cane sugar
  • 1½ teaspoons vanilla extract
  • ¼ cup rice milk
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
INSTRUCTIONS

Apple Spice Cupcakes:
  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, coconut palm sugar, 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 ¾ full. Bake for 20-25 minutes.
  7. Cool completely before frosting.
  8. Preheat oven to 350 degrees F. Line your muffin tray with cute cupcake liners.
  9. Mix the apple juice, arrowroot, cinnamon, cloves and allspice together and set aside.
  10. In large mixing bowl combine the apple sauce, maple syrup, coconut palm sugar, canola oil, vinegar and vanilla.
  11. In a separate bowl, combine the flour, baking powder, baking soda and salt together.
  12. 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.
  13. Spray each liner with non-stick spray. Fill each liner ¾ full. Bake for 20-25 minutes.
  14. Cool completely before frosting.
Spiced Buttercream Frosting:
  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.
NUTRITION

Calories: 219     Fat: 10 g     Carbohydrates: 31 g     Sodium: 105 mg     Fiber: 2 g     Protein: 2 g    

 

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Comments

  • Tanya August 26, 2017 at 6:20 pm

    Hi! These look amazing! Can you substitute an almond flour/coconut flour mix for the whole wheat flour? I want to make these for my brother who has a gluten intolerance. :-/
    What would you suggest to get a nice rise? Thanks!

    • Diana October 2, 2017 at 4:56 pm

      Hi Tanya,

      When cooking gluten-free, it’s not always a cup-for-cup replacement. Amounts may vary, and other chemical agents may be needed. Gluten-free flours can require more moisture and often thickeners/binders such as xanthan gum or guar-gum added.

      1 cup whole-wheat flour: 1/2 cup all purpose + 1/2 cup whole-wheat flour
      1 cup all-purpose: 1/2 cup whole-wheat + 1/2 cup all-purpose (white). If you make this 100% whole-wheat, baked goods will be “dense.”
      1 cup all-purpose (white) flour: 1 cup soft white wheat also called whole-wheat baking flour
      Almond flour: substitute 1:1 with all-purpose (white) flour. Note: Almond flour typically requires more egg or binding agent, so the recipe might need to be altered.
      Coconut flour: To reduce the coconut flour in a recipe, substitute 2 tablespoons coconut flour + general all-purpose flour for the rest. Recipes that call for coconut flour have often been developed specifically for the ingredient; I recommend seeking an alternative recipe altogether.
      Buckwheat flour: Just like subsitituting for whole-wheat above. 1/2 cup buckwheat + 1/2 cup all-purpose to 1 cup all-purpose.

      Hope this helps! 🙂

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