Vegan Apple Spice Cupcakes
Moist vegan apple spice cupcakes with 25 minutes prep and 18 minutes bake time, topped with a fluffy cream swirl frosting.
Last updated: October 4, 2026
Ingredients
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 cup unsweetened apple puree
- 1/2 cup granulated sugar
- 1/3 cup brown sugar, packed
- 1/3 cup melted coconut oil
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1 cup vegan butter, softened, for frosting
- 2 1/2 cups powdered sugar, for frosting
- 1 tbsp almond milk, for frosting
- 1/2 tsp cinnamon, for frosting
Instructions
Preheat oven to 350°F. Line a muffin pan with 12 paper liners.
Whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger in a bowl.
In a separate bowl, mix apple puree, both sugars, melted coconut oil, almond milk, and vanilla.
Stir the apple cider vinegar into the wet mix. It will foam slightly.
Pour wet ingredients into dry ingredients. Stir just until combined, no dry streaks left.
Divide batter evenly into liners, filling each about two thirds full.
Bake 16 to 18 minutes, until a toothpick comes out clean.
Cool cupcakes in the pan for 5 minutes, then move to a wire rack to cool fully.
Beat vegan butter until smooth and pale, about 2 minutes.
Add powdered sugar in two batches, then mix in almond milk and cinnamon until fluffy.
Pipe frosting in a tall swirl once cupcakes are completely cool.
Dust with a pinch of cinnamon before serving.
Pro Tips
- • Use unsweetened apple puree, not sweetened applesauce, or the cake will be too sugary.
- • Do not overmix the batter. Overmixing makes the crumb tough instead of soft.
- • Let cupcakes cool all the way before frosting, or the swirl will melt and slide.
- • Chill the frosting bowl for 10 minutes if your kitchen is warm, it pipes cleaner.
Recipe Details
Timing
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Home baker sharing tested cupcake recipes, techniques, and troubleshooting tips.
Nutrition (per cupcake)
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Recipe Highlights
Final Thoughts
These vegan apple spice cupcakes prove you do not need eggs or dairy for a moist, tender crumb. The apple puree does all the work, and the cream swirl on top makes them feel special enough for any fall gathering.
Frequently Asked Questions
Can I use homemade apple puree instead of store bought?
Yes, just cook peeled apples until soft, then blend smooth with no added sugar. Let it cool before adding to the batter.
Why did my cupcakes sink in the middle?
This usually means too much apple puree or an underbaked center. Measure the puree carefully and test with a toothpick before pulling them out.
Can I make these gluten free?
Swap the flour for a 1 to 1 gluten free baking blend. I tested this substitution and the crumb stays moist and holds together well.
How long do these cupcakes stay fresh?
Store them in an airtight container at room temperature for 2 days, or in the fridge for up to 5 days. Bring to room temperature before serving.
