Vegan Apple Cider Cupcakes
Author -Yields: 12 servings
Ingredients
For the cupcakes
- 1 3/4 cups (210 g) unbleached, all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- 1 cup (237 mL) apple cider
- 1 teaspoon apple cider vinegar
- 1/3 cup (79 mL) vegetable oil
- 1/2 cup (96 g) light or dark brown sugar
- 1/4 cup (48 g) cane sugar
For the frosting
- 4 ounces (113 g, or 1 stick) room temperature vegan butter
- 2 ounces (57 g, or 1/4 cup) room temperature vegan cream cheese
- 2 cups (227 g) confectioners' sugar
- 1/2 teaspoon white vinegar
Instructions
- Preheat the oven to 350F and oil or line a muffin baking pan.
- In a large mixing bowl, whisk together the flour, baking powder and soda, cinnamon, cloves, and salt.
- In another bowl, combine the cider, oil, vinegar, and sugars. Pour these wet ingredients into the dry ingredients and mix until you have an evenly mixed batter (a few small lumps are OK).
- Use an ice cream scoop or a 1/3 cup measuring spoon to fill the muffin pan (each individual muffin tin should be about three quarters of the way full). Transfer the pan to the oven and bake for 20 minutes, or until the cupcakes are gently domed, set on top, and golden brown. Let the cupcakes cool for 10 minutes before transferring them to a cooling rack. Allow them to cool completely (about 2 hours) before frosting.
- In a stand mixer fitted with the paddle attachment, or using a handheld mixer, beat the cream cheese and butter together on medium low speed until they're very light and creamy. Add the confectioners sugar. Cover the stand mixer with a tea towel and beat the ingredients on low speed for 1 minute. Uncover, add the white vinegar, and continue mixing the frosting on medium low speed for another 2-3 minutes, or until the frosting is very light and fluffy.
- Transfer the frosting to a piping bag and use it to decorate the cupcakes, or simply frost the cupcakes with an inverted spatula or knife. Enjoy!