APPLE CIDER CUPCAKES
A simple, tasty fall treat--these cupcakes are easy to make and use basic pantry staples.
Provided by RainbowJewels
Categories Desserts Cakes Cupcake Recipes
Time 1h10m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Mix together brown sugar, melted butter, and white sugar in a stand mixer until thoroughly combined. Add eggs and mix well. Add flour, cinnamon, baking soda, and salt; mix until combined. Add apple cider and vanilla extract and beat on high speed for 2 minutes. Divide batter evenly into the prepared muffin cups.
- Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
- While cupcakes are cooling, combine cream cheese and softened butter in the bowl of a stand mixer and beat until blended. Add powdered sugar and vanilla extract; beat until frosting is creamy. Top cooled cupcakes with frosting.
Nutrition Facts : Calories 328.9 calories, Carbohydrate 43.8 g, Cholesterol 71.9 mg, Fat 15.8 g, Fiber 0.6 g, Protein 3.5 g, SaturatedFat 9.7 g, Sodium 279.3 mg, Sugar 30.8 g
VEGAN APPLE CIDER CUPCAKES
This is the quintessential fall cupcake. Prepare the apple cider just as if you were going to drink it, boiled with plenty of whole cinnamon, cloves, and allspice. Top with Vegan Fluffy Buttercream Frosting and a healthy dose of Brown Rice Caramel Glaze, and you've got yourself autumn in a yummy little package. The secret ingredient is agar-it gives the cupcakes a bright sheen and holds things together nicely.
Provided by Isa Chandra Moskowitz
Categories Fall Cupcake Bake Cinnamon Apple Juice Spice Vegan Dessert
Yield Makes 12 cupcakes
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F. Line a muffin tray with cupcake liners.
- Place apple cider, agar agar, cinnamon sticks, cloves and allspice in a small saucepan. If using agar flakes, let mixture soak for 10 minutes; if using powder, proceed to the next step.
- Sift together flour, baking powder, baking soda and salt.
- In a separate bowl, mix together the apple butter, maple syrup, sugar, vegetable oil, apple cider vinegar and vanilla.
- Bring the apple cider mixture to a boil, then lower heat to bring it to a low rolling boil, careful not to let it boil over. Boil for about 15 minutes, until the cider is reduced to 1 1/4 cups and the agar agar is dissolved. (If the cider hasn't reduced enough, boil longer. If it has reduced too much, add extra apple cider to make up for the difference.) Stir frequently because the agar agar tends to stick to the sides of the pan.
- Strain the apple cider and discard the spices. Let cool to lukewarm, then add the apple cider to the apple butter mixture and mix well. Add the flour mixture to the wet ingredients in roughly three batches, mixing well after each addition.
- Spray the cupcake liners with nonstick cooking spray. Fill each liner three-quarters full. Bake for 22 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
- Transfer to a cooling rack and let cool completely before frosting.
- To assemble:
- Pipe the buttercream or agave icing onto the cupcakes and sprinkle some cinnamon or cinnamon sugar on top of it. Use a spoon to drizzle the caramel over the frosting. It would be cute to stick a cinnamon stick into the frosting if you are feeling fancy-pants.
VEGAN CUPCAKES
These taste amazing and are quick to make! You can play around and substitute different milks, oils and extracts; just about any will work. I've listed my favorites. Unfortunately, this recipe doesn't rise well as a cake, but cupcakes are more fun anyway! These are great with a simple frosting of cocoa powder, powdered sugar and orange juice.
Provided by cornfairy
Categories Desserts Cakes Cupcake Recipes
Time 25m
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
- Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.
Nutrition Facts : Calories 152.4 calories, Carbohydrate 22.6 g, Fat 6.4 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 5.3 g, Sodium 167.4 mg, Sugar 11.8 g
VEGAN APPLE CIDER CUPCAKES
Soft, fluffy, and moist spiced apple cider cupcakes. They are 100% plant-based, and simple and easy to make.
Provided by Taavi Moore
Categories Dessert
Time 35m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees. Line a cupcake tin with cupcake liners.
- In a large mixing bowl, whisk together the flour, baking soda and powder, spices, and salt. In a stand mixer with the paddle attachment, combine the sugars, applesauce, apple cider, and vanilla until smooth. On medium speed, slowly add the dry mixture into the wet until no flour streaks remain (making sure not to over mix). Use a small cookie scoop to distribute two scoops of batter into each cupcake liner.
- Bake cupcakes for 20-25 minutes until toothpick inserted comes out clean (a few moist crumbs is fine). Allow cupcakes to cool completely before frosting.
- While cupcakes are cooling, prepare the frosting. Using the stand mixer again with the paddle attachment, combine the vegan butter, powdered sugar, and cinnamon. Mix on medium speed. While mixing, slowly pour in milk and vanilla until creamy.
- Frost each cupcakes and garnish with a dash of cinnamon.
APPLE CIDER CUPCAKES RECIPE BY TASTY
Here's what you need: brown sugar, granulated sugar, kosher salt, olive oil, vanilla extract, large eggs, baking soda, ground cinnamon, all purpose flour, apple cider, unsalted butter, cream cheese, powdered sugar, cinnamon, apple cider, vanilla
Provided by Alix Traeger
Categories Bakery Goods
Yield 12 cupcakes
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F (180°C).
- In a large bowl, whisk together the brown sugar, granulated sugar, salt, olive oil, and vanilla.
- Whisk in the eggs, 1 at a time, until fully incorporated.
- Add the baking soda, cinnamon, half of the flour, and half of the cider and whisk to combine.
- Add the remaining flour and the rest of the cider and whisk until completely combined.
- Line a 12-cup muffin tin with paper liners. Pour the batter into the muffin tin, filling each cup about ⅔ full.
- Bake for 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let cool.
- Make the frosting: In a large bowl, cream the butter and cream cheese together with an electric hand mixer until light and fluffy, about 5 minutes.
- Add the powdered sugar in 3 to 4 additions, mixing in between each until incorporated.
- Add the cinnamon, apple cider, and vanilla and mix to combine.
- Transfer the frosting to a piping bag or zip-top bag.
- Pipe the frosting onto the cupcakes. Top with a sprinkle of cinnamon.
- Enjoy!
Nutrition Facts : Calories 428 calories, Carbohydrate 51 grams, Fat 23 grams, Fiber 0 grams, Protein 3 grams, Sugar 40 grams
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- In a large mixing bowl, whisk together the flour, baking powder and soda, cinnamon, cloves, and salt.
- In another bowl, combine the cider, oil, vinegar, and sugars. Pour these wet ingredients into the dry ingredients and mix until you have an evenly mixed batter (a few small lumps are OK).
- Use an ice cream scoop or a 1/3 cup measuring spoon to fill the muffin pan (each individual muffin tin should be about three quarters of the way full). Transfer the pan to the oven and bake for 20 minutes, or until the cupcakes are gently domed, set on top, and golden brown. Let the cupcakes cool for 10 minutes before transferring them to a cooling rack. Allow them to cool completely (about 2 hours) before frosting.
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