Vegan Spiced Apple Cupcakes

Spiced Apple Cupcakes with Cream Cheese Frosting and Coconut Caramel Drizzle

Spiced Apple Cake

1 cup plain unsweetened soy milk

1 cup Unsweetened Applesauce

1 teaspoon apple cider vinegar

1 cup granulated sugar

⅓ cup canola oil

2 teaspoon pure vanilla extract

2 cup all-purpose flour

½ teaspoon baking soda

1 teaspoon baking powder

¼ teaspoon fine sea salt

¼ tsp Nutmeg

¾ tsp Cinnamon

¼ tsp Clove

Cream Cheese frosting

½ cup vegan butter (Country Crock Vegan Butter)

1 cup vegan cream cheese (Tofutti)

5 cups powdered sugar

2 tsp vanilla extract

Coconut Caramel Sauce

1 can (11.25 oz) sweetened condensed coconut milk (Nature’s Charm)

Procedures

Preheat the oven to 350 degrees. Line a cupcake tin for 12 cupcakes with cupcake liners and set aside. Start by making the cake. In a medium bowl sift in the flour, nutmeg, cinnamon, clove, baking soda, salt and baking powder. In a large bowl, whisk together the canola oil, sugar, vanilla extract, apple sauce, apple cider vinegar, and soy milk. Add one third of the flour mixture at a time and mix to combine before ever addition until a smooth batter is acquired. Pour the batter into all of the cupcake tins to fill the cupcake liners ¾ of the way full.

Place the cupcake tin in the oven and bake for 17 minutes or until a toothpick test comes out clean. Remove the cupcakes out when they are finished baking and place on a cooling rack to cool down completely.

While the cupcakes cool, make the caramel drizzle. In a small pot, add the sweetened condensed coconut milk and put on medium heat over the stove top. Continuously stir and heat until 200 degrees or until it starts to become light brown. Remove from the pot from the heat and keep stirring. The pot and the caramel will be very hot so be careful. Once the caramel stops bubbling, stop stirring and set aside to let cool completely.

Begin making the cream cheese frosting. In a bowl of a stand mixer or in a large bowl, add the butter and cream cheese. Cream together until light and fluffy. One cup at a time, add the powdered sugar stirring before each addition. Once all the powdered sugar is combined, add the vanilla extract and mix to combine. Place in the fridge to chill until the cake and caramel are completely cooled.

Once cake and caramel are completely cooled, it's time to frost the cupcakes. Pipe the frosting onto the cupcakes and then drizzle with the caramel. Serve and enjoy! Best enjoyed within the next couple of days and keep in the fridge to preserve.