Apple Cider Cupcakes
These vegan apple cider cupcakes are super delicious and easy to make. They're perfect for any holiday party, and will make you the star of the evening ;)
Servings: 12 cupcakes
Ingredients
- 1 cup whole wheat pastry flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp allspice
- 1/4 tsp salt
- 1/3 cup brown sugar or any dark sugar like turbinado and sucanat
- 1/4 cup apple cider
- 3/4 cup apple sauce
- 1 tbsp oil I used canola
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
APPLE CIDER FROSTING
- 4 tbsp Earth Balance or organic vegetable shortening slightly softened
- 2 tbsp apple cider
- 1 ½ cup powdered sugar
Instructions
- Preheat oven to 350°, and either grease a donut pan, or line a muffin tray with cupcake liners.
- Sift the dry ingredients: flour to salt (not sugar) into a large bowl.
- Combine wet ingredients: sugar to vanilla in another large bowl.
- Add the wet to the dry ingredients and stir until just combined.
- Fill the donut pan or muffin tray evenly with batter.
- Bake for 14 minutes if donuts, and 17 minutes if cupcakes. Test doneness with a toothpick.
- While in the oven, you can make the frosting.
- Place the slightly softened Earth Balance or shortening and apple cider into a mixing bowl.
- Vigorously whisk to combine, then slowly add in the powdered sugar.
- Continue whisking until creamy and no lumps are present.
- Place in the refrigerator to keep firm until 10 minutes before icing the the donuts/cupcakes.
- Remove donuts/cupcakes from oven, and place on a cooling rack to cool completely for about 30-60 minutes.
- Once totally cool, ice with your apple cider frosting and enjoy!