Vegan Apple Cupcakes
These vegan apple cupcakes are soft, warmly spiced with cinnamon, and packed with grated fresh apple throughout. The apple keeps the crumb wonderfully moist and adds natural sweetness to every bite. A cinnamon brown sugar topping caramelizes slightly during baking for a gorgeous, fragrant finish on each cupcake. No eggs, no dairy, and so easy to make. Also try my Vegan Pear Cupcakes, Vegan Apple Cake, or Apple Oat Muffins.
Eggless, Dairy free Apple Cupcake
These eggless, dairy free Apple Cupcake are perfect for breakfast, afternoon tea or anytime of the day.
Ingredients
- 1 (150 g) Apple, grated
- 1 tbsp (15 ml) Lemon Juice
- 3/4 cup (180 ml) water
- 3/4 cup (150 g) Superfine Granulated Sugar
- 1/3 cup (80 ml) Vegetable Oil
- 1 1/2 cup (210 g) All-Purpose Flour
- 2 tsp (8 g) Baking Powder
- 1/2 tsp (2.5 g) Baking Soda
- 1/8 tsp (a pinch) Salt
- 1/2 tsp (1.5 g) Cinnamon Powder
Cinnamon Sugar for topping :
- 3 tbsp (36 g) Brown Sugar
- 1 tsp (2.5 g) Cinnamon Powder
Instructions
- Preheat oven to 350oF (180oC). Line a standard 12 cups cupcake pan with paper liners. Set aside.
- Grate apple. Add lemon juice, mix and set aside.
- To a bowl, add sugar, water and oil. Whisk until sugar is completely dissolved.
- Sift in flour, baking powder, baking soda, salt and cinnamon powder.
- Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
- Add grated apple to batter and mix until just combined.
- Spoon batter into cupcake liner.
- Add cinnamon sugar on top of cupcakes
- Bake in preheated oven to 350oF (180oC), rack middle position, 20 minutes, or until toothpick inserted in the middle of cake comes out clean.
- Let cupcakes cool down in pan for 10 minutes. Then transfer cupcakes to wire rack to cool down completely.
