Vegan Apple Pie Cupcakes
Made with Let's Do Organic Cassava Flour by @the_bananadiaries
These apple pie-filled caramel cupcakes are deliciously sweet and easy to make for fall!
They're made gluten-free and vegan with a cinnamon oat flour cupcake, caramel apple filling, and dairy free cream cheese frosting.
The cupcake is made with Let's Do Organic Cassava Flour and Let's Do Organic Cornstarch.
The apple pie filling is made with vegan butter, chopped apples, cinnamon and cardamom.
The caramel sauce is made with brown sugar and sweetened condensed milk, you can even use coconut sugar instead of the brown sugar to keep this refined sugar-free.
The vegan cream cheese frosting is made with vegan butter, vegan cream cheese and powdered sugar.
If you love apple pie and cupcakes then you will love this fun variation of the two!
Are you ready to get your fall baking on? Grab the recipe below!
Happy Fall!
- 2/3 cup (144 mL) vegan dairy free milk + 1 tsp apple cider vinegar, room temperature
- 1 3/4 cups (175 g) oat flour + 1 tbsp Let's Do Organic Cornstarch (swap gluten free 1:1 flour if you canāt have oats)
- 1/2 cup (60 g) Let's Do Organic Cassava Flour
- 1 tbsp ground cinnamon
- 1 3/4 tsp baking powder
- 1 teaspoons baking soda
- 1/2 cup + 1 tbsp (120 g) granulated sugar or coconut sugar
- 1/3 cup (80 g) vegan butter, melted and cooled to room temperature
- 1/4 cup (60 g) unsweetened applesauce or dairy free yogurt, room temperature
- 1 1/4 tablespoon pure vanilla extract + 1/8 tsp vanilla powder
- 1 tbsp vegan butter
- 1 cup (120 g) chopped apples
- 1 tbsp ground cinnamon
- 1/2 tsp cardamom
- 1 cup (200 g) vegan brown sugar
- 1 7.4-ounce can Let's Do Organic Sweetened Condensed Coconut Milk
- 1 cup (226 g) vegan butter, room temperature
- 1 cup (226 g) vegan cream cheese, room temperature
- 4 cups powdered sugar