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Apple Cider Cupcakes (gluten free + vegan)

Apple Cider Cupcakes that are gluten free and vegan! Light and fluffy and topped with delicious maple buttercream frosting, these cupcakes are a perfect fall treat!
Prep Time10 mins
Cook Time22 mins
Total Time32 mins
Course: Dessert
Keyword: allergy friendly, apple, cake, coconut free, dairy free, dessert, easy, egg free, fall, gluten free, holiday, nightshade free, nut free, sesame free, soy free, thanksgiving, tomato free, vegan, wheat free
Servings: 15 cupcakes


Apple Cider Cupcakes

  • 2/3 cup brown sugar
  • 1/3 cup white sugar
  • 1/2 cup butter (plant-based of choice)
  • 2 eggs (or 1 flax egg, see note)
  • 3/4 cup fresh apple cider
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 1/2 cup gluten free flour

Maple Buttercream Frosting

  • 1 pack Kate's Safe and Sweet Frosting in Vanilla see above for link and my discount code!
  • 1/2 cup butter (plant-based)
  • 1/4 cup vegetable shortening
  • 4 tbsp pure maple syrup
  • dash cinnamon


Apple Cider Cupcakes

  • Preheat your oven to 350°F. Make sure the oven rack is set to the middle of the oven. Line or lightly spray muffin tin. Set aside.
  • In a large mixing bowl with a hand mixer, or in your stand mixer with the whisk attachment, whisk together the brown sugar, white sugar, and butter until light and fluffy.
  • Add your eggs and vanilla. Turn the mixer on low speed and slowly incorporate the apple cider. Mix until combined.
  • Now add the baking powder and cinnamon before adding the flour. Mix well until no lumps remain.
  • Fill cupcakes 3/4 of the way full, making sure not to over fill. Place in the oven for 22-24 minutes or until a toothpick inserted in the center pulls out clean. Remove from oven and let cool completely before frosting.

Maple Buttercream Frosting

  • In a large mixing bowl with your hand mixer, or a stand mixer with the whisk attachment, whisk together your butter and vegetable shortening until light and fluffy. Add the maple syrup, cinnamon, and the contents of the vanilla frosting pack. Whisk on high for 4 minutes or until fluffy. Transfer to a piping bag and frost cupcakes.


To make it dairy free: Use your favorite dairy free plant based butter in both the cake and the frosting. I like soy free Earth Balance for texture and flavor. For the frosting, you can skip the butter altogether and go right for shortening only. 
To make it egg free: To make the cupcakes egg free, swap out the chicken eggs for 1 flax seed eggs. A flax seed egg is made by combining 1 tablespoons of ground flax seed with 3 tablespoons of almost boiling water. Mix and set aside for 5 minutes or until gelatinous. The batter will be slightly more runny and the final cupcake will have a denser texture when made with a flax egg but should not require longer baking time.