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These Spiced Vegan Apple Cupcakes are soft, moist, and packed with tender apple pieces in every bite. With warm cinnamon, nutmeg, and a hint of cardamom, plus sweet, in-season apples, they’re the perfect cozy fall treat topped with a fluffy vegan vanilla buttercream.

Emily’s Recipe Notes:
- Flavor: Lots of fall spices like cinnamon and nutmeg with sweet, caramel-flavored apples, and hints of vanilla bean in the frosting.
- Texture: Fluffy, soft, moist, with apple chunks and cloud-like buttercream.
- Difficulty: Easy, beginner-friendly.
- Time: Ready in about an hour!
Why We Love These Apple Cupcakes: I love that they’re packed with cozy, autumn flavors that make them perfect for sharing when it starts to get chilly outside. Whether it’s a casual family gathering, Friendsgiving, or a Thanksgiving dessert, they’re sure to be a hit at any fall event!
Why This Recipe Works
I went through several rounds of testing to perfect these vegan apple cupcakes, and each test taught me something different:
- Test 1: I tried using applesauce as the egg replacer. While the flavor was nice, the cupcakes didn’t rise as much and had a denser, less desirable texture.
- Test 2: This ended up being the winner! I used dairy-free yogurt as the egg substitute, and the cupcakes rose beautifully with a fluffy, moist texture. They also had an even color and a perfectly domed top.
- Test 3: I combined applesauce with more butter, hoping for a richer flavor. While the taste was slightly better, the texture issues from Test 1 remained, so it wasn’t the right fit.
- Test 4: I left out the egg replacer entirely and used only dairy-free milk. Unfortunately, this resulted in a slightly gummy texture.
- Test 5: I added yogurt along with dairy-free milk. It was an improvement over Test 4, but it still didn’t match the fluffy texture of Test 2.
- Test 6: I experimented with less sugar, using yogurt and milk again. The result was good, but the texture and flavor leaned more toward a vegan apple cinnamon muffin than vegan cupcakes.

Through these tests, I found that using dairy-free yogurt as the egg replacer provided the best rise, texture, and overall cupcake flavor!
Ingredients:

Ingredient Notes & Substitutions
- Salted Vegan Butter: You need this for both the cake and the buttercream. I recommend Violife Plant Butter. It has an amazing flavor! You could substitute in vegetable oil or coconut oil in the cake batter. If you’re curious to learn more about plant-based butter, I have an entire article comparing the best vegan butter brands for baking.
- All Purpose Flour: I used King Arthur’s Unbleached All Purpose Flour.
- Brown Sugar: Light brown sugar helps give a caramel flavor to the cupcake batter.
- Granulated Cane Sugar: This helps balance out the sweetness in the cake.
- Dairy-Free Yogurt: The vegan egg replacer in this recipe. I used Foragers Unsweetened Vanilla Bean Yogurt. Be sure to bring it to room temperature!
- Non-Dairy Milk: Like oat milk or soy milk.
- Apples: I used Autumn Glory Apples in this recipe because they have a subtle cinnamon flavor. You can also use Honeycrisp apples or gala apples. Granny smith apples would work too, although they won’t be as sweet.
Helpful Equipment
Here are a few tools that will make creating this recipe extra easy:
- Digital Scale: For measuring the ingredients, especially the flour
- Large Mixing Bowl: For mixing the cupcake batter
- Muffin Tin: For baking the cupcakes
- Paper Liners / Cupcake Liners: For baking the cupcakes
Step-by-Step Instructions
*Ingredient Quantities are in the Recipe Card Below!*
STEP 1: Line a cupcake tin with paper liners. Then, wash, peel and dice the apples into 1/4″ cubes.
STEP 2: In a large bowl, whisk together the melted vegan butter and sugars. Add the remaining wet ingredients (vanilla extract, yogurt and dairy-free milk), then whisk until well combined.
STEP 3: Add the dry ingredients (flour, spices, baking powder, and salt) over the wet ingredients. Using a fork, gently mix the dry mixture together on top, then incorporate into wet ingredients.




STEP 4: Gently fold in the chopped apples. This will create a thick batter.
STEP 5: Scoop the batter and fill the cupcake liners ¾ full.
STEP 6: Bake for 22-25 minutes. A toothpick inserted in the center should come out with a few moist crumbs.
STEP 7: Cool in the cupcake pan for 5 minutes, then transfer to a wire rack to cool completely.




Serving Ideas
Once your cupcakes have cooled, they’re ready to be topped with my fluffy vegan vanilla bean buttercream.
You can pipe the frosting on using a piping bag and your favorite piping tip—I used a large round tip and a Wilton 1M Open Star Piping Tip for a classic look, but feel free to get creative with different designs.
- Halloween Ghost Cupcakes: These cupcakes also double as the perfect base for my vegan Halloween ghost cupcakes! Use an offset spatula to shape the buttercream into cute ghost figures on top for a cute yet spooky treat.
- Vegan Caramel Apple Cupcakes: If you want to switch things up, try drizzling some of my homemade vegan caramel sauce (made with coconut milk) over the top of each cupcake for an extra layer of flavor.
- Fresh Apple Slices: You could also place a fresh apple slice on top of the buttercream or give them a light dusting of cinnamon for a little extra decoration!
- Apple Pie Cupcakes: For an extra special twist, you can core out the center of each cupcake and spoon in some premade canned apple pie filling or homemade apple curd to turn them into vegan apple pie cupcakes. The gooey filling adds even more of that classic apple flavor, making these cupcakes taste just like mini pies!


Storage
These cupcakes are best served fresh once assembled, but if needed, you can store the frosted cupcakes on a serving tray wrapped in plastic wrap in the fridge for up to 1 day.
For the best results when making ahead, store each component separately.
The cupcakes themselves can be stored in an airtight container at room temperature for 2-3 days. The vegan buttercream can be kept in the fridge in an airtight container for up to a week.
Helpful Tips for the Best Vegan Apple Cupcakes
- Use a Digital Scale for Accurate Measurements: This makes sure your ingredients are perfectly measured, especially the apples and the flour.
- Peel and Finely Dice the Apples: Large apple chunks can weigh down the batter, so make sure to cut them small for a light, fluffy texture.
- Fill Cupcake Liners Only ¾ Full: Overfilling will lead to flatter cupcake tops and may leave you short on batter. This recipe is portioned exactly for 12 standard cupcakes, so keep an eye on how much you fill!

More Delicious Apple Recipes:
- Vegan Apple Cake
- Classic Vegan Apple Pie
- Gluten Free Apple Oat Breakfast Cake
- Apple Gingerbread Snack Cake
- Apple Crisp Oatmilk Shaken Espresso
- Vegan Baked Hasselback Apples

Spiced Vegan Apple Cupcakes
Ingredients
Apple Cupcakes:
- ¼ cup salted vegan butter, 56g, melted and cooled (like Violife Plant Butter)
- ½ cup granulated sugar, 100g
- ½ cup light brown sugar, 100g
- 1 tbsp pure vanilla extract, 12g
- ¼ cup oat milk or soy milk, room temperature
- ½ cup unsweetened vegan yogurt, 110g, room temperature (like Foragers Unsweetened Vanilla Bean Vegan Yogurt)
- 1 ½ cups all-purpose flour, 180g, spooned into the measuring cup and leveled off
- 1 ½ tsp ground cinnamon, 4g
- ¼ tsp ground nutmeg, 1g
- ¼ tsp ground cardamom, 0.5g
- 1 ½ tsp baking powder, 7g
- ½ tsp fine salt, 3g
- 1 ¼ cups apples, peeled and diced into ¼ ” cubes , 150g, Autumn Glory apples
Vanilla Buttercream Frosting:
- 1 ½ cups softened salted vegan butter, like Violife Plant Butter
- 4 ½ – 5 cups powdered sugar, 480g-550g
- 2 tsp vanilla extract or vanilla bean paste, 3g
- 1-2 tbsp oat milk or soy milk
Instructions
Make the Cupcakes:
- Preheat the oven to 350°F (175°C) and line two standard muffin tins with paper liners.
- In a large bowl, whisk together the melted vegan butter and sugars.¼ cup salted vegan butter, ½ cup granulated sugar, ½ cup light brown sugar
- Add the vanilla, room temperature plant milk, and vegan yogurt; whisk until well combined.1 tbsp pure vanilla extract, ¼ cup oat milk or soy milk, ½ cup unsweetened vegan yogurt
- Add the flour, spices, baking powder, and salt over the wet ingredients. Using a fork, gently mix the dry ingredients together on top, then incorporate into wet ingredients until very few lumps remain (about 1 minute).1 ½ cups all-purpose flour, 1 ½ tsp ground cinnamon, ¼ tsp ground nutmeg, ¼ tsp ground cardamom, 1 ½ tsp baking powder, ½ tsp fine salt
- Gently fold in the diced apples to create a thick batter.1 ¼ cups apples, peeled and diced into ¼ ” cubes
- Use a cookie scoop to fill the cupcake liners ¾ full with batter.
- Bake for 22-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
Make the Frosting & Decorate:
- Beat the softened vegan butter with a mixer (hand or stand mixer with whisk attachment) on medium speed until fluffy and pale, 2-3 minutes.1 ½ cups softened salted vegan butter
- Gradually incorporate powdered sugar, vanilla, and 1 tablespoon plant milk until combined. The frosting should be light and fluffy, yet stable.4 ½ – 5 cups powdered sugar, 2 tsp vanilla extract or vanilla bean paste, 1-2 tbsp oat milk or soy milk
- Add 1-2 additional tablespoons of plant milk (if thick) or powdered sugar (if thin) as needed for a pipeable consistency.
- Using a large round tip, pipe vanilla buttercream in the center of each cupcake, leaving a 1-inch border around the edges. Pipe to about 1½-2 inches tall.
Recipe notes
- I recommend using Violife Salted Plant Butter for this recipe. It adds a delicious flavor that makes the vegan buttercream absolutely irresistible.
- Make sure your dairy-free milk and yogurt are at room temperature before mixing. This helps all the ingredients combine smoothly for the best texture.
- Using gram measurements with a digital scale helps give consistent results every time!

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