Vegan, Gluten-Free Apple Crumb Pie Cupcakes

 

It’s officially fall! And apples are eeeeeeverywhere. And I love it! We’ve already made one trip to the orchard and will be making another this week–can’t get enough of them!

These cupcakes we’re inspired by a craving for cupcakes and apple pie so I rolled both into one and voila! Apple cupcake/pie magic!

And these things are INCREDIBLE, if I do say so myself. 🙂 I almost stopped with just the cake part because it is SO GOOD and can pretty much stand on it’s own, but I’d been wanting to experiment a little with frosting and decided to forge ahead.

 

The gluten-free cupcake is without a doubt one of the most moist, delicious “healthy” cakes I’ve created yet! It’s got loads of little apple chunks and just the right amount of cinnamon. I was also pretty pleased with the frosting…smooth, creamy and not overly sweet as I feel most things sweetened with xylitol, stevia, etc tend to be. It does get somewhat stiff when refrigerated so I recommend letting them sit out for a couple of minutes before eating to allow the frosting to soften a bit! And the crumb topping offset the frosting just enough with it’s salty, oaty, apple-crisp like texture and taste.

So basically total apple cupcake/pie bliss!!!

Overall, I ‘d say my first vegan cupcake was a success and I can’t wait to experiment with more sugar-free frosting recipes! Finding subs for powered sugar is TOUGH but I think doable!

Enjoy!

Vegan, Gluten-Free Apple Crumb Cupcakes
 
Ingredients
Apple Cupcakes
  • 3 c. Blanched Almond Flour
  • 1 c. Garbanzo Bean Flour
  • ½ c. Sucanat
  • ¾ c. Xylitol (or truvia, stevie, etc)
  • ¾ t. Sea Salt
  • 1½ t. Baking Powder
  • ¾ t. Baking Soda
  • 3 t. Ground Cinnamon
  • 1 t. Xantham Gum
  • 1 c. Plain, Unsweetened Coconut Milk Yogurt
  • 1 c. Plain, Unsweetened Almond Milk
  • 2 T. Pure Vanilla Extract
  • ¼ c. Agave
  • ⅔ c. Almond Butter
  • 1 Large Honeycrisp Apple, finely chopped
Vanilla Frosting
  • 1½ c. Palm Oil Shortening
  • ¾ c. Vegan Butter
  • ¼ c. Pure Vanilla Extract
  • ¼ t. Sea Salt (more or less to taste)
  • ¼ c. Truvia (or stevie, powdered xylitol, etc)
  • 2 T. Tapioca Starch
Crumb Topping
  • ½ c. Oats
  • ½ c. Blanched Almond Flour
  • ¼ c. Sucanat
  • 1 T. Truvia (or stevia, xylitol, etc)
  • ¼ t. Cinnamon
  • ⅛-1/4 t. Sea Salt
  • ½ c. Vegan Butter
  • ½ t. Pure Vanilla Extract
Instructions
For the Apple Cupcakes
  1. Preheat oven to 350 degrees. Line 18 cupcake tins with liners
  2. 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.
  3. Add yogurt, almond milk, vanilla, agave and almond butter and beat on low until everything is well-combined.
  4. Gently fold in chopped apples.
  5. Scoop about ¼ cup into each muffin tin and bake for 25-27 minutes until a tester inserted in the middle comes out clean.
  6. Cool completely on a wire rack.
For the Vanilla Frosting
  1. Beat shortening and butter until smooth.
  2. Beat in vanilla, salt, Truvia and tapioca starch until everything is well-combined.
  3. Place in fridge for a few minutes to allow to firm up a bit. Meanwhile, make the crumb topping.
For the Crumb Topping
  1. In the bowl of an electric mixer, beat butter and vanilla until smooth.
  2. Add the rest of the ingredients and beat on low until well combined.
To Assemble Cupcakes
  1. Place a couple of tablespoons of frosting onto each cooled cupcake and then top with the crumb topping. Refrigerate until ready to eat.

 

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