You’re going to flip your lid when you bite into one of these moist, tasty apple cupcakes. They contain both applesauce and grated apples, so they’re ultra-dense and rich. Grocery stores carry a variety of different vegan cream cheese products, but our go-to favorite is Kite Hill. It’s a bit spendy compared to other brands, but worth every penny. These muffins are perfect for the holidays, since they contain cinnamon, nutmeg, and ginger. Heavenly!
CUPCAKE INGREDIENTS
2 cups gluten-free pastry flour
1/2 cup coconut sugar
2 teaspoons cinnamon
2 teaspoons baking powder
1/2 teaspoons baking soda
1/4 teaspoon sea salt
3/4 cup unsweetened almond milk
3/4 cup unsweetened applesauce
1/3 cup avocado oil
1 cup grated apple, lightly packed
FROSTING INGREDIENTS
8 ounces vegan cream cheese (such as Kite Hill)
3/4 cup organic powdered sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon powdered cinnamon
1/4 teaspoon grated ginger (try it fresh for a flavor kick!)
1/3 teaspoon powdered nutmeg
Preheat your oven to 350 degrees. Meanwhile, in a large mixing bowl, combine all the dry ingredients. Stir them together thoroughly and set the bowl aside. Mix the wet ingredients in a separate, smaller bowl. Slowly pour them into the larger bowl with the dry ingredients, stirring until you’ve formed a nice batter. The texture should be smooth but not runny. Add the grated apple and stir for a little while longer.
Pour batter into cupcake tins. You can either place paper liners in the tin, or grease them with vegan butter or extra avocado oil. If you choose the latter option, don’t use too much oil, because these cupcakes will be dense and moist. Place the tin in the oven and bake for approximately 25 minutes, or until a fork inserted in the center comes out clean.
Remove the cupcakes from the oven, and allow them to cool for approximately 15 minutes. Meanwhile, whip up the frosting by combining all ingredients and whisking them until they’re smooth and creamy. Spread the frosting along the top of each cupcake, swirling until the surface is smooth. If you can restrain yourself, allow the frosting to set for a few more minutes before you dig in.
Makes twelve cupcakes. Try to avoid eating them all at once. The cupcakes won’t rise much while baking, so they’ll be small. Yet they pack a wallop, so be careful! Needless to say, the addition of so much sugar means that these cupcakes are not a great diet food. But it’s the holiday season, so who cares? You can make your resolutions next year.
Sometimes, when you crave something sweet, nothing but chocolate will do. It’s rich and decadent, lifts your spirits, and has a seductive flavor that can’t be beat. You can almost believe these vegan, gluten-free muffins are actually healthy. They’re much better for you than the store-bought variety, at least. This recipe features coconut sugar and maple syrup and utilizes either gluten-free rice or oat flour. You can have these muffins for breakfast or pack them in your lunch box and take them to work. Give our recipe a try, and you’ll soon find yourself in Chocolate Heaven. This treat is inexpensive, quick, and incredibly easy to make!