apple cider cupcakes with caramel frosting


These delightful cupcakes will make your kitchen smell like Autumn while they bake, and they’ll warm your soul with every bite. To get a nice caramel flavor I’ve used two types of “specialty” sugars: turbindo and sucanat, two of my favorite sweeteners to have in my pantry during the falltime baking months. The intense flavors of the sugars–particularly the sucanat–take these cupcakes one step further into caramely cupcake heaven. If you don’t have either of these sugars on hand, brown sugar will also do.

Apple Cider Cupcakes with Caramel Frosting

Yield: 12 cupcakes


  • 1 cup superfine brown rice flour
  • 1 cup sorghum flour
  • 3/4 cup potato starch
  • 1/4 cup sweet white rice flour
  • 1   1/2 teaspoons xanthan gum
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • Pinch salt
  • 2 teaspoons cinnamon
  • 3/4 cup melted nondairy margarine
  • 1  1/3 cup sucanat
  • 1/2 cup turbinado sugar
  • 1 tablespoon ground chia seeds mixed with 1/4 cup water
  • 1 1/2 cups apple cider
  • 1 teaspoon vanilla extract



  • 1/4  cup canned coconut milk
  • 1/3  cup sucanat
  • 1   1/4  tablespoons nondairy margarine, divided
  • 1/4 teaspoon sea salt
  • 2   3/4 cups confectioner’s sugar
  • 1/4 teaspoon vanilla extract
  • 1/2 tablespoon apple cider

Preheat your oven to 350 °F. Line 12 cupcake tins with peper liners.

In a medium sized bowl, whisk together the brown rice flour, sorghum flour, potato starch, sweet white rice flour, xanthan gum, baking powder, baking soda, salt and cinnamon.

In a separate, larger bowl, combine the melted margarine, sucanat, turbinado and chia mixture. Add in a little bit of the flour, and a little bit of the apple cider plus all of the vanilla and mix until smooth. Repeat with the flour mixture and the apple cider until all of each has been incorporated. Mix on high speed for 1 minute.

Place 1/3 cup of batter into each prepared cupcake tin and bake in a preheated oven for 25 to 30 minutes, or until a knife inserted into the middle comes out clean. Let cool completely before frosting.


To make the frosting, place the coconut milk, sucanat and 1/2 tablespoon margarine into a smal saucepan and cook over medium heat just until the sugar granules have dissolved, about 5 minutes. Let cool to room temperature and then transfer to an electric mixing bowl and add in the confectioner’s sugar, vanilla extract, remaining margarine and the apple cider. Whip on the highest speed until fluffy. If it seems too stiff, add just a touch (1/8 to 1/4 teaspoon) more apple cider to smooth it out.

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18 Responses to apple cider cupcakes with caramel frosting


  2. MK says:

    These are FANTASTIC. But I got 24 cupcakes, easily, out of the recipe, which seems crazy if it’s only supposed to make 12? Not that I’m upset — extra cupcakes are never a problem.

  3. R. Vickers says:

    These look gorgeous! I’ll be trying them this Thanksgiving–they look like a perfect fall treat to show off.

  4. Eileen says:

    Hooray for apple cider, especially in cupcake form! It’s one of my favorite parts of fall.

  5. kendy says:

    those look so yummy and warming!

  6. Such beautiful cupcakes! I need to make them before the apples disappear :)

  7. Jojo says:

    Wow! Those are so pretty and they sound so delicious.

  8. Vanessa says:

    These are so pretty! I have to say I’m loving Vegan MoFo because we get so many posts from you! :)

  9. Oh, heck yeah! These look awesome and such a great flavor for fall. Definitely pinning this to pinterest. Thank you for sharing.

  10. ashley says:

    omg I need these in my life!!!

  11. These look incredible!! I’ve loved all of your MoFo posts. You’re doing such amazing work!!

  12. These are lovely! Great recipe :)

  13. Holy moly, those look amazing! The cinnamon stick garnish is super cute, too.

  14. shannon says:

    These are lovely. I want to put apple cider and cinnamon in everything this time of year too.