Vegan spiced apple & raisin cupcakes

Easy and quick, these spicy apple and raisin vegan cupcakes are a real treat! 

I’ve made this cupcake recipe dozens, maybe even hundreds of times. It is totally delicious, super-easy to make, and completely vegan. It’s based on a cake recipe that I discovered while a student – when limited funds and a lack of organisation meant I often wanted to bake something but had no eggs or butter on hand!

Ready in a jiffy

Being able to bake cupcakes from pantry or store-cupboard ingredients is incredibly handy. I sometimes call this ’emergency cake’ because you can throw it together in no time flat when people are on their way over. There’s nothing like greeting guests with yummy, warm, home-made apple cupcakes when they arrive. They will feel truly welcomed.

Not just for vegans!

I do like to have treats that my vegan friends can enjoy, but these are so yummy that everyone likes them! In fact, I wasn’t going to share this recipe here on but after eating a spiced apple cupcake, one of my friends begged me to publish it. How could I say no?

The cupcakes in the photos were baked in heart-shaped silicon moulds, but it’s easier to just use standard cupcake liners instead. 

Makes around 18 cupcakes.

Easy and quick, these spicy apple and raisin vegan cupcakes are a real treat! 

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Vegan spiced apple and raisin cupcakes

Course Cake, Snack
Cuisine Vegan
Keyword apple
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 18
Calories 132kcal
Author Helen


  • 250 g plain flour (2 cups)
  • 150 g caster sugar (¾ cup)
  • 1 medium apple, peeled, cored and chopped small
  • 55 g raisins (approx. ⅓ cup)
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • ½ tsp allspice
  • 75 ml sunflower oil (⅓ cup)
  • 150-200 ml apple juice/water/non-dairy milk (⅔-1 cup)
  • 1 tbsp white vinegar


  • Preheat the oven to 180°C (350°F).
  • Line a cupcake tin with paper or silicon liners.
  • Mix all the ingredients except the vinegar, to give a stiff batter. Add the vinegar and mix well. The mixture should drop easily from the spoon so if necessary add a little more juice/water/non-dairy milk to achieve the right consistency.
  • Spoon the mixture into the cupcake liners so they are around 2/3 full.
  • Bake for 15-20 minutes at 180°C (350°F) until risen, golden, and a toothpick inserted into the centre of a cake comes out clean.
  • Cool on wire racks before serving.


When freshly baked these have a delectable crisp crust. However this gradually softens, so if you like your cupcakes crispy, eat them quickly!
Per cupcake: 132 calories, 4g fat, 2g protein, 23g carbs

If you like little cakes, you might also enjoy these blueberry and white chocolate chip cupcakes, these apricot almond blondie bites, or these little apple cakes, or these individual berry cheesecakes.

Or if it’s vegan cakes you’re after, how about vegan chocolate babka, or vegan carrot cake with orange frosting.

Louisa at Eat Your Veg and Anneli at Delicieux organise the Four Seasons Food challenge and the theme for January is ‘Virtuous Food‘. Given that these are free from eggs and dairy, and also contain fruit, I’d say they definitely qualify!


  1. I love recipes that are egg-free and you can whip a batch up quickly. It’s so handy to have a few of these types of tried and tested recipes. Thanks for linking up with Love Cake.

  2. Yummy. Loving the idea of attempting heart shaped cakes, shame they didn’t all work out as perfect as the pic! And vegan too, fab. Thanks so much for linking up to Four Seasons Food, Louisa

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