These spiced cinnamon cupcakes with dairy-free vanilla buttercream frosting and homemade apple pie filling are perfect for Fall and the upcoming holidays.
Today is the day each year that I grow older, and hopefully wiser? I feel like this year has compensated for others in the teaching realm. Either way, let’s celebrate this day of birth with a new dessert recipe! After making horchata cupcakes for a friend’s birthday, last weekend, I was inspired to take them a step further and add a little somethin’. This is how these Apple Pie Cinnamon Cupcakes came to fruition!
Thinking back on this year, things have been pretty intense. So many life changes, goals being reached, and now more than ever, I’ve realized that finding a balance between life and work is essential to thriving. But, it is especially hard to do so when you love your work!
Since I am a fan of lists, I think it’s time to change my singular list of goals into one for business and one for life/me. Most importantly, I need to remember that working on becoming a better version of myself can only help me in all facets of my life; but, I need to be kinder to myself while doing this work. I don’t delve into personal things on here very often, but what better day to do so than my birthday? 😉
Now, back to these baked beauties. Apple Pie Filling + Cupcakes = the best of both worlds / Apple Pie Cinnamon Cupcakes! I think my favorite part is the quick and easy apple pie filling; I’m pretty sure I’m just going to make that in large amounts and top absolutely everything with it. But, the cinnamon cupcake is nothing to scoff at! They’re super fluffy, filled with spice and the perfect base for the light, vegan buttercream nest, in which the apple filling sits.
Lastly, make these for yourself, your loved ones, strangers, I don’t even care, just make them!
Two years: Macho Mac ‘n’ Cheese Nachos // Three years: Macaroni Lasagna // Four years: Pumpkin Pie Smoothie // Five years: Coconutty Carrot Cake
Apple Pie Cinnamon Cupcakes
Apple Pie Cinnamon Cupcakes with Vanilla Buttercream frosting! Perfect for Fall and upcoming holidays.
Ingredients
Cupcakes
- 1 1/2 cups unbleached, all-purpose flour
- 3/4 cup cane sugar
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup ice-cold water
- 1/4 cup olive oil
- 1/4 cup unsweetened apple sauce
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon vanilla extract
Apple Pie Filling
- 1 cup diced apples, I used Gala
- 2 tablespoons water
- 1 tablespoon maple syrup
- 1 teaspoon arrowroot powder
- 1/4 teaspoon ground cinnamon
- Pinch of salt
Vegan Buttercream
- 2/3 cup vegetable shortening
- 1 1/2 cups powdered sugar
- 2 teaspoons non-dairy milk
- 1/2 teaspoon vanilla extract
Instructions
Cupcakes
- Preheat oven to 350F and prepare a 12-count cupcake pan with liners.
- In a large mixing bowl, sift flour, sugar, baking soda, cinnamon and salt together. In a medium mixing bowl, whisk cold water, olive oil, apple sauce, apple cider vinegar and vanilla extract together, until combined.
- Pour wet mixture into the dry and whisk until smooth. Using an ice cream scoop (or similar) fill each cupcake line roughly 3/4 of the way full. Bake cupcakes for 20-22 minutes, until a poked toothpick draws clean.
- Place on cooling rack until they reach room temperature. In the meantime, prepare filling and frosting.
Apple Pie Filling
- Warm a saute pan over medium heat, placing all filling ingredients in pan and stir until evenly combined. Bring mixture to a simmer and cover with lid, adjusting heat to medium-low. Cook for 10 minutes, stirring occasionally, until apple pieces are soft but not mushy.
- Take filling off of heat and transfer it to a bowl, refrigerate until you are ready to assemble the cupcakes.
Vegan Buttercream and assembly
- In a stand mixer, or in a large mixing bowl, beat shortening until fluffy, then slowly add powdered sugar, 1/2 cup at a time while mixing at high speed. Once sugar is incorporated, add non-dairy milk and vanilla, beat until fluffy and smooth.
- Transfer buttercream to a large piping bag with large piping tip (looks fancier and works better for this recipe). Once cupcakes are cool, pipe a "nest" onto each one, making sure the last bit overlaps.
- When the apple pie filling is cooled down, spoon roughly 1 teaspoon of filling into each frosting nest. Refrigerate cupcakes until you are ready to serve them!
Nutrition Information:
Yield:
12Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Fun with Apple Pie Cinnamon Cupcakes:
- Grate cinnamon sticks over the top of each cupcake, once assembled for extra spice, then stick an inch-long piece of cinnamon in each for a cute garnish!
- Make the Apple Pie topping by itself and eat it with a scoop of vegan vanilla ice cream, with a crumble of graham crackers on top.
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Valerie
Wednesday 16th of January 2019
These look amazing! I just found your site and have saved over 20 recipes to pintrest:) What could I substitute for the vegetable shortning?
Jackie @ Vegan Yack Attack!
Wednesday 16th of January 2019
Thank you, Valerie! So glad you're enjoying the site. You can substitute vegan butter for the shortening, hope that helps!