Vegan Apple Cider Cupcakes

Deliciously spiced vegan cupcakes made with reduced apple cider, warm fall spices, and apple butter, topped with vegan buttercream frosting and caramel glaze. These cupcakes capture the essence of autumn in every bite.

12 servings

2 hr

Published October 4, 2025

Ingredients

•2 cups apple cider
•1 tablespoon agar flakes
•2 pieces cinnamon sticks
•½ teaspoon whole cloves
•½ teaspoon whole allspice
•½ cup apple butter
•¼ cup maple syrup
•¾ cup granulated sugar
•⅓ cup vegetable oil
•2 teaspoons apple cider vinegar
•1 teaspoon vanilla extract
•1⅓ cups all-purpose flour
•½ teaspoon baking powder
•1 teaspoon baking soda
•¼ teaspoon salt
•1 batch Vegan Fluffy Buttercream Frosting
•1 batch Brown Rice Caramel Glaze

Cooking Instructions

1.
Preheat the oven to 350°F. Line a muffin tray with cupcake liners.
5 min
2.
Place apple cider, agar agar, cinnamon sticks, cloves and allspice in a small saucepan. If using agar flakes, let mixture soak for 10 minutes; if using powder, proceed to the next step.
10 min
3.
Sift together flour, baking powder, baking soda and salt.
5 min
4.
In a separate bowl, mix together the apple butter, maple syrup, sugar, vegetable oil, apple cider vinegar and vanilla.
5 min
5.
Bring the apple cider mixture to a boil, then lower heat to bring it to a low rolling boil, careful not to let it boil over. Boil for about 15 minutes, until the cider is reduced to 1 1/4 cups and the agar agar is dissolved. (If the cider hasn't reduced enough, boil longer. If it has reduced too much, add extra apple cider to make up for the difference.) Stir frequently because the agar agar tends to stick to the sides of the pan.
15 min
6.
Strain the apple cider and discard the spices. Let cool to lukewarm, then add the apple cider to the apple butter mixture and mix well. Add the flour mixture to the wet ingredients in roughly three batches, mixing well after each addition.
10 min
7.
Spray the cupcake liners with nonstick cooking spray. Fill each liner three-quarters full. Bake for 22 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
25 min
8.
Transfer to a cooling rack and let cool completely before frosting.
30 min
9.
Pipe the buttercream or agave icing onto the cupcakes and sprinkle some cinnamon or cinnamon sugar on top of it. Use a spoon to drizzle the caramel over the frosting. It would be cute to stick a cinnamon stick into the frosting if you are feeling fancy-pants.
15 min

Ingredients

•2 cups apple cider

•1 tablespoon agar flakes

•2 pieces cinnamon sticks

•½ teaspoon whole cloves

•½ teaspoon whole allspice

•½ cup apple butter

•¼ cup maple syrup

•¾ cup granulated sugar

•⅓ cup vegetable oil

•2 teaspoons apple cider vinegar

•1 teaspoon vanilla extract

•1⅓ cups all-purpose flour

•½ teaspoon baking powder

•1 teaspoon baking soda

•¼ teaspoon salt

•1 batch Vegan Fluffy Buttercream Frosting

•1 batch Brown Rice Caramel Glaze

Cooking Instructions

Preheat the oven to 350°F. Line a muffin tray with cupcake liners.

5 min

Place apple cider, agar agar, cinnamon sticks, cloves and allspice in a small saucepan. If using agar flakes, let mixture soak for 10 minutes; if using powder, proceed to the next step.

10 min

Sift together flour, baking powder, baking soda and salt.

5 min

In a separate bowl, mix together the apple butter, maple syrup, sugar, vegetable oil, apple cider vinegar and vanilla.

5 min

Bring the apple cider mixture to a boil, then lower heat to bring it to a low rolling boil, careful not to let it boil over. Boil for about 15 minutes, until the cider is reduced to 1 1/4 cups and the agar agar is dissolved. (If the cider hasn't reduced enough, boil longer. If it has reduced too much, add extra apple cider to make up for the difference.) Stir frequently because the agar agar tends to stick to the sides of the pan.

15 min

Strain the apple cider and discard the spices. Let cool to lukewarm, then add the apple cider to the apple butter mixture and mix well. Add the flour mixture to the wet ingredients in roughly three batches, mixing well after each addition.

10 min

Spray the cupcake liners with nonstick cooking spray. Fill each liner three-quarters full. Bake for 22 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out clean.

25 min

Transfer to a cooling rack and let cool completely before frosting.

30 min

Pipe the buttercream or agave icing onto the cupcakes and sprinkle some cinnamon or cinnamon sugar on top of it. Use a spoon to drizzle the caramel over the frosting. It would be cute to stick a cinnamon stick into the frosting if you are feeling fancy-pants.

15 min