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 ;)
Prep Time15 minutesmins
Cook Time17 minutesmins
Course: Dessert
Servings: 12cupcakes
Author: Jenné
Ingredients
1cupwhole wheat pastry flour
1tspbaking powder
1/2tspbaking soda
1/2tspcinnamon
1/4tspnutmeg
1/8tspallspice
1/4tspsalt
1/3cupbrown sugaror any dark sugar like turbinado and sucanat
1/4cupapple cider
3/4cupapple sauce
1tbspoilI used canola
1tspapple cider vinegar
1tspvanilla extract
APPLE CIDER FROSTING
4tbspEarth Balance or organic vegetable shorteningslightly softened
2tbspapple cider
1 ½cuppowdered 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!