Preheat oven to 350 degrees. Line 18 cupcake tins with liners
In the bowl of an electric mixer, whisk together almond flour, garbanzo bean flour, sucanat, xylitol, sea salt, baking powder, baking soda, cinnamon and xantham gum.
Add yogurt, almond milk, vanilla, agave and almond butter and beat on low until everything is well-combined.
Gently fold in chopped apples.
Scoop about ¼ cup into each muffin tin and bake for 25-27 minutes until a tester inserted in the middle comes out clean.
Cool completely on a wire rack.
For the Vanilla Frosting
Beat shortening and butter until smooth.
Beat in vanilla, salt, Truvia and tapioca starch until everything is well-combined.
Place in fridge for a few minutes to allow to firm up a bit. Meanwhile, make the crumb topping.
For the Crumb Topping
In the bowl of an electric mixer, beat butter and vanilla until smooth.
Add the rest of the ingredients and beat on low until well combined.
To Assemble Cupcakes
Place a couple of tablespoons of frosting onto each cooled cupcake and then top with the crumb topping. Refrigerate until ready to eat.
Recipe by DessertedPlanet.com at http://dessertedplanet.com/vegan-gluten-free-apple-crumb-pie-cupcakes/