Vegan Apple Spice Cupcakes with Salted Caramel Frosting
Vegan Apple Spice Cupcakes with Salted Caramel Frosting- the perfect fall treat- soft, warmly spiced cupcakes topped with irresistible salted caramel frosting.
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A caramel apple in cupcake form!
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Vegan Apple Spice Cupcakes with Salted Caramel Frosting
Ingredients:
For the cupcakes:
1/2 cup vegan butter, melted
2/3 cup brown sugar
1/3 cup pure cane sugar
2 egg replacers (Bob’s Red Mill- make according to directions)
1/3 cup almond milk
2 tsp pure vanilla extract
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking soda
1 tsp cinnamon
1 apple (peeled and chopped)
For the Salted Caramel Frosting:
1/2 cup vegan butter
1 cup brown sugar
1/4 tsp salt
1/3 cup vegan heavy cream
3 cups powered sugar
For the Salted Caramel Sauce (optional, but so good!)
1 cup pure cane sugar
6 tbsp vegan butter (cut into pieces)
1/2 cup vegan heavy cream (room temperature)
1 tsp salt
Directions:
Preheat the oven to 350 degrees Fahrenheit and grease a cupcake tray (or use liners)
Make the cupcakes: In a medium sized mixing bowl add the melted vegan butter, brown sugar, and pure cane sugar together and whisk until combined. Stir in the prepared egg replacer, pure vanilla extract and almond milk. Whisk until combined and set aside.
Whisk the all-purpose flour, baking soda, baking powder, salt, and cinnamon together in a large mixing bowl. Pour in the wet ingredients stir until combined. Fold in the apples.
Fill the cupcake tray 3/4 full with the batter. Bake for 22 minutes, rotating the pan halfway through baking. Check to make sure the cupcakes are done by inserting a toothpick into the center. It will come out clean if done. Remove the cupcakes from the oven and let them throughly cool.
For the frosting:
In a small saucepan over medium heat, melt the vegan butter. Add the brown sugar and vegan heavy cream. Whisk constantly until sugar has dissolved. Add the salt and whisk. Simmer without stirring for 2 minutes. Remove from heat and cool for 30 minutes. Using a hand mixer or stand mixer, beat in the confectioners’ sugar. Frost the cooled cupcakes.
For the salted caramel sauce:
In a medium saucepan, heat the pure cane sugar. Stir constantly with a high heat resistant rubber spatula or wooden spoon. After approximately 10 minutes the sugar will melt into a thick brown liquid. Stir frequently and be careful not to burn it.
Stir in the butter until it has melted and combined and whisk constantly. Slowly pour in the vegan heavy cream and keep whisking frequently. Stop whisking and boil for 1 minute.
Remove from the caramel sauce from the heat and stir in the salt. Allow the sauce to cool slightly, but not to the point where it solidifies.
Vegan Apple Spice Cupcakes with Salted Caramel Frosting
Ingredients
For the Cupcakes
- 1/2 cup vegan butter, melted
- 2/3 cup brown sugar
- 1/3 cup pure cane sugar
- 2 egg replacers (Bob's Red Mill- make according to directions)
- 1/3 cup almond milk
- 2 tsp pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 1 apple (peeled and chopped)
For the Salted Caramel Frosting
- 1/2 cup vegan butter
- 1 cup brown sugar
- 1/4 tsp salt
- 1/3 cup vegan heavy cream
- 3 cups powered sugar
For the Salted Caramel Sauce
- 1 cup pure cane sugar
- 6 tbsp vegan butter (cut into pieces)
- 1/2 cup vegan heavy cream (room temperature)
- 1 tsp salt
Instructions
For the cupcakes
- Preheat the oven to 350 degrees Fahrenheit and grease a cupcake tray (or use liners)Make the cupcakes: In a medium sized mixing bowl add the melted vegan butter, brown sugar, and pure cane sugar together and whisk until combined. Stir in the prepared egg replacer, pure vanilla extract and almond milk. Whisk until combined and set aside.
- Whisk the all-purpose flour, baking soda, baking powder, salt, and cinnamon together in a large mixing bowl. Pour in the wet ingredients stir until combined. Fold in the apples.
- Fill the cupcake tray 3/4 full with the batter. Bake for 22 minutes, rotating the pan halfway through baking. Check to make sure the cupcakes are done by inserting a toothpick into the center. It will come out clean if done. Remove the cupcakes from the oven and let them throughly cool.
For the Salted Caramel Frosting
- In a small saucepan over medium heat, melt the vegan butter. Add the brown sugar and vegan heavy cream. Whisk constantly until sugar has dissolved. Add the salt and whisk. Simmer without stirring for 2 minutes.
- Remove from heat and cool for 30 minutes. Using a hand mixer or stand mixer, beat in the confectioners’ sugar. Frost the cooled cupcakes.
For the Salted Caramel Sauce
- In a medium saucepan, heat the pure cane sugar. Stir constantly with a high heat resistant rubber spatula or wooden spoon. After approximately 10 minutes the sugar will melt into a thick brown liquid. Stir frequently and be careful not to burn it.
- Stir in the butter until it has melted and combined and whisk constantly. Slowly pour in the vegan heavy cream and keep whisking frequently. Stop whisking and boil for 1 minute.
- Remove from the caramel sauce from the heat and stir in the salt. Allow the sauce to cool slightly, but not to the point where it solidifies. Drizzle on top of the frosted cupcakes using a fork.
Looking for more vegan dessert recipes?
No-Bake Mini Vegan Cheesecakes
I love seeing your finished projects! If you enjoyed making these Vegan Apple Spice Cupcakes with Salted Caramel Frosting any of my other vegan recipes, I’d love to see yours on Instagram, just tag me @ginamicheleblog. Happy baking!
