Spiced Apple Pie Cupcakes
Soft vegan cupcakes packed with tender apple, cinnamon, cloves, nutmeg, and crunchy pecans. A cozy apple pie-inspired treat perfect for autumn and Thanksgiving.
Equipment
- Measuring cups
- Measuring spoons
- Mixing bowls
- Muffin Tin, standard 12-cup
- Paper cupcake liners
- Saucepan
- Toothpick
- Whisk
- Wire rack
Ingredients
- 6 ounces Apple peeled and chopped into small chunks
- 1/2 cup Brown Sugar firmly packed
- 2 tablespoons Soy-Free Nondairy Butter
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Ground Nutmeg
- 1 tablespoon Lemon Juice
- 1 1/2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1 cup Unsweetened Oat Milk
- 2 teaspoons Pure Vanilla Extract
- 1/2 cup Granulated Sugar
- 1/2 cup Pecans chopped
Instructions
- Add the chopped apple, brown sugar, nondairy butter, cinnamon, cloves, nutmeg, and lemon juice to a saucepan.
- Cook over medium-low heat for 10 minutes, stirring frequently, until the apple begins to soften.
- Remove from the heat and allow the apple mixture to cool slightly.
- Preheat the oven to 350°F (180°C).
- Line a standard 12-cup muffin tin with paper cupcake liners.
- Whisk the flour, baking soda, baking powder, and salt together in a large mixing bowl.
- Stir the oat milk, vanilla extract, granulated sugar, and chopped pecans into the cooled apple mixture.
- Add the wet mixture to the dry ingredients.
- Gently fold until just combined without overmixing.
- Divide the batter evenly among the 12 cupcake liners.
- Bake for 20 to 23 minutes, until a toothpick inserted into the centre of a cupcake comes out clean.
- Transfer the cupcakes to a wire rack and allow them to cool before serving.
Notes & Wine Advice
Serving Suggestions
Serve the cupcakes at room temperature or slightly warm. For an indulgent apple pie-style dessert, top each cupcake with vegan frosting and a drizzle of caramel sauce. They also work beautifully on a high-tea or autumn dessert platter.Recipe Notes
Allow the cooked apple mixture to cool slightly before combining it with the dry ingredients. Fold the batter only until combined, as overmixing can make the cupcakes dense. The recipe makes approximately 12 cupcakes.Variations
Add raisins for extra sweetness or replace the pecans with walnuts. A pinch of ground ginger adds extra warmth, while a little caramel sauce folded through the apple mixture creates a richer dessert.Storage
Store completely cooled cupcakes in an airtight container at room temperature for up to two days or refrigerate for up to four days. Unfrosted cupcakes can also be frozen for up to one month.Wine Advice
A lightly oaked Chardonnay complements the apple, pecans, and warm spices. A sweet Riesling is another good choice when the cupcakes are served with frosting or caramel sauce.Nutrition values
Serving: 1 cupcake | Calories: 190 kcal | Carbohydrates: 36 g | Protein: 3 g | Fat: 6 g | Saturated Fat: 1 g | Sodium: 180 mg | Sugar: 19 g