cupcakes on red backdrop

Apple Cider Cupcakes

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Serves 12

In honor of Treat yo’ self day we’re going all out with over the top decadent desserts…

What sounds more decadent in the Fall than sweet and fluffy apple cider cupcakes!

We asked by CHLOE. Contributing Chef, Jenné Claiborne for her vegan twist on a classic fav, Apple Cider Donuts!

Jenné says, “These cupcakes are light, fluffy, and perfectly sweet. I’ve tested them on over 20 people, and all have given them the double thumbs up. The vegan icing is the bomb too!”

Try the recipe for yourself, and if you’re looking for more ways to over indulge check out our ideas for Donut Ice Cream Sandwiches.


1 cup whole wheat pastry flour

1 tsp baking powder

½ tsp baking soda

½ tsp cinnamon

¼ tsp nutmeg

⅛ tsp allspice

¼ tsp sea salt

⅓ cup brown sugar, or any dark sugar like turbinado and sucanat

¼ cup apple cider

¾ cup apple sauce

1 tbsp canola oil

1 tsp apple cider vinegar

1 tsp vanilla extract


4 tbsp Earth Balance or organic vegetable shortening, slightly softened

2 tbsp apple cider

1 ½ cup powdered sugar


Preheat oven to 350°.

Line a muffin tray with cupcake liners.


Sift the dry ingredients: flour to salt (not sugar) into a large bowl.

Combine wet ingredients: sugar to vanilla in another large bowl.

Add the wet to the dry ingredients and stir until just combined.

Fill the muffin tray evenly with batter.

Bake for 17 minutes. Test with a toothpick.


While in the oven, you can make the frosting.

Place the slightly softened Earth Balance or shortening and apple cider into a mixing bowl.

Vigorously whisk to combine, then slowly add in the powdered sugar.

Continue whisking until creamy, and no lumps are present.

Place in the refrigerator to keep firm until 10 minutes before icing the the cupcakes.

Notes + Serving tips

Remove cupcakes from oven, and place on a cooling rack to cool completely for about 30-60 minutes.

Once totally cool, ice with your apple cider frosting and enjoy!