apple spiced cupcakes with maple “buttercream”

I was SO impressed how wonderfully moist and flavorful these came out. My cousin’s husband said this was “the best cupcake he ever had,” let a lone VEGAN cupcake. The cake itself has a wonderful warm appley fall flavor and the frosting is a very light maple flavor that is the perfect complement to the cake. I topped them off with little slices of apple and chopped walnuts.

This was the first time I made a frosting using earthbalance and I was very satisfied with the result. However, I think I am at that point where I forget what real butter tastes like as well…

Recipe for Apple Spiced Cupcakes (adapted from foodnetwork):

Makes about 12-14 cupcakes


  • 1 1/4 cup non-dairy milk
  • 2 teaspoons apple cider vinegar
  • 2-1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon all-spice ( I didn’t have any so I used a little bit of cardamom, cloves, and nutmeg)
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 1 cup shredded apple (with the skin! it’s a good source of fiber :))
  • 1/3 cup coconut oil ( you may have to melt it a little if it’s not soft enough)
  • 1 cup brown sugar, packed
  • 1/2 tablespoon unsulphured blackstrap molasses (still don’t really know what this is)
  • 2 teaspoon vanilla extract
  • nuts optional, I just sprinkled some of mine with chopped walnuts!


  • 3 cups confectionary sugar
  • 8 tablespoons earth balance
  • 6 tablespoons maple syrup, or more


  1. Preheat oven to 350 F. Line your cupcake trays.
  2. Whisk together milk and vinegar, set aside for a few minutes.
  3. In a large mixing bowl combine all dry ingredients. Set aside.
  4. In a third bowl, beat together coconut oil and brown sugar until fluffy. The beat in milk and vinegar mixture, molasses, and vanilla extract until smooth.
  5. Add mixture to dry ingredients, as well as the shredded apple. The amazing part is that you can actually eat the batter without having fear of getting sick.
  6. Pour batter into cupcake liners and bake about 15-20 minutes. Use a tooth pick or fork to check the middle to ensure that they are baked to perfection.
  7. Remove cupcakes and set aside to cool. To speed up the cooling process I like to put mine in the freezer for 10-15 minutes, about 10 minutes after removing them from the oven.
  8. Beat together frosting ingredients and decorate your cakes!!












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