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 family-friends-food.com 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.
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Vegan spiced apple and raisin cupcakes
- 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.
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.
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!