Mini Apple Pie Cupcakes


A few months ago, one of my coworkers left on mat leave, so we held a little afternoon tea with small snacks and goodies to thank her for all the work she has done and to wish her well on her newest addition. Another one of my coworker friends happened to circulate this food blog to everyone at work, so of course everyone was expecting me to bring something for them to have for this tea 😉

I wanted to be creative in what to make, and I had some apple cider on hand, so I thought I would make some apple pie cupcakes using apple cider. I also wanted to make them vegan, so I looked around to see how vegan cupcakes were made. Suffice it to say, I was inspired by a cinnamon chocolate cupcake recipe featured on Oh She Glows, and I thought I would replace some of the cocoa powder for more flour (after doing some research, of course), and add/alter some of the other ingredients, not knowing how it would turn out.

Well. They turned out deliciously (the kitchen also smelled divine), and all my coworkers gobbled them up.  I whipped up some frosting, and was so pleased with them, that I had to share the recipe with you all. These will be perfect for a party or tea!

Adapted this recipe on Oh She Glows

Makes 24 mini cupcakes

  • 1 and 1/8 cup spelt/whole wheat flour
  • 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup coconut sugar
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp allspice
  • 1/8 tsp ground cloves
  • 1/2 cup + 2 tbsp apple cider (or unsweetened apple juice)
  • 1/4 cup unsweetened applesauce
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla
  • 2 tbsp oil


  • 1/4 cup vegan butter (Earth Balance)
  • 1 cup organic powdered sugar
  • 1 tbsp apple cider


Preheat oven to 350 degrees F and line or grease a mini cupcake pan.

In a large bowl, mix the flour, sugar, baking powder, baking soda, salt, and spices together. In a small bowl, mix together the apple cider, vinegar, oil, and vanilla.

Add the wet to dry and stir to mix until just combined. Be sure not to over mix!

Fill the cupcake tins to about 2/3 of the way. Bake for about 14-15 minutes. You can use a toothpick to test them. Once done, remove and cool for about 30-60 minutes.



Meanwhile, using a mixer, cream the vegan butter and add the powdered sugar and apple cider until icing forms. Spread cooled cupcakes with frosting, and store in an air-tight container. Enjoy!

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