Caramel Apple Cupcakes {Vegan}

Apple cupcakes filled with homemade caramel sauce and topped with whipped "cream", more caramel sauce and a slice of apple.

First recipe of the vegan venture, exciting right? These cupcakes are quintessentially autumn with their gorgeous flavours and variety of textures. I based these cakes on a popular Scottish treat of toffee apples; tart apples coated in a thick hard layer of caramel that is impossible to eat unless you have iron teeth or an extreme tolerance to sugar. 

I always used to get a toffee apple at Halloween even though I didn't like them! I would first try to eat it by biting into it but this lead to a messy and a "not worth it" mess so then I would attack it (with supervision) with a knife which also lead to a mess.

I conclude, toffee or caramel apples are mostly always better not in their natural form.

I love autumn so much, I definitely prefer the colder seasons as you can wear copious amounts of scarfs and and jumpers, drinking tea or hot chocolate every waking moment and taking some gorgeous photographs of autumnal colours. 

Also, you can make apple everything; apple cupcakes, apple muffins, hot apple cider...mmmmm..... 

As well as being super tasty, this cupcakes are 100% vegan, free from dairy, eggs and animals products. Also, they require no funky substitute ingredients like shorting, vegan butters or weird egg replacers.

To make these cupcakes, there are three main components, the caramel sauce, the cake and the"cream" topping. I would say the sauce is the thing that turns these cupcakes from wow to whoa; each cupcake is filled with the sauce to make a caramel core and then they are drizzled with even more of the liquid gold. 

Making these is simplicity itself; an easy wet-to-dry batter which takes only a matter of seconds to make and after they have baked, they are so easy to put together. 

Flour, brown sugar, oil, soy milk and and flaxseed are the main ingredients. Flaxseed? In a cupcake?! Yep, the flaxseed is the magic ingredient in these cupcakes, they are our egg replacer. Flaxseeds are rich in polysaccharides, which are long chains of carbohydrate molecules. The amount of polysaccharides directly correlates to the viscosity of a liquid, the more polysaccharide molecules there are, the thicker the liquid, like molasses for example. The polysaccharides in the flaxseed are great at holding onto water molecules, therefore creating a gel-like substance which can be used as an egg substitute. 

Sorry for the science!

I tried for so long to find a recipe for a vegan icing/ frosting that doesn't use vegan butter, coconut oil or coconut cream but the fact is, it doesn't exist! Instead of making a frosting for these cupcakes, I made a coconut cream icing; simply coconut cream whisked with some sugar and vanilla to create a light and dreamy topping for the cakes. It does taste slightly of coconut but it isn't full-frontal coconut flavour. 

If you would prefer, you can top these cupcakes with butter icing or frosting, what ever floats your boat! 

These cupcakes are so delicious with their apple and caramel flavour as well as being easy to make, vegan and pretty. If you love autumn, these cakes are for you. 

qotd - hot chocolate, do you like it plain, with marshmallow or whipped cream?

Vegan Caramel Apple Cupcakes
Posted by Eve
Makes 10

For the caramel sauce
  • 60g brown sugar
  • 2 tbsp. golden syrup
  • 2 tbsp. coconut cream - use the rest of the cream for the topping
  • 2 tbsp. soy milk

For the cupcakes
  • 60ml warm water
  • 2 tbsp. ground linseed or flaxseed
  • 175g plain flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 125g light brown sugar
  • 1 tsp. vanilla extract
  • a few drops of caramel flavouring - optional
  • 80ml oil, I used rapeseed
  • 80ml soy milk
  • 80ml hot water
  • 1 eating apple, peeled and diced

For the topping
  • 1 can minus 2 tbsp. coconut cream
  • 1 tbsp. brown sugar
  • a few drops of caramel flavouring - optional 
  • 1/2 tsp. vanilla extract


  1. Preheat the oven to 190ºc / 180ºc fan / gas mark 5 and line a muffin tin with 10 paper liners, set aside.
  2. First, make the caramel sauce. In a saucepan, mix together the sugar and golden syrup. Heat this on a high heat (don't stir it, swirl!!!) until it is bubbling and golden. Take it off the heat and add the coconut cream and soy milk and stir until smooth. Pour the sauce into a heat proof bowl and let it cool at room temperature for 10 minutes before putting it in the fridge to cool completely.
  3. Next make the cupcakes. Put the warm water into a cup and add the seeds. Mix well and leave for 10 minutes until it becomes gloopy and gooey.
  4. Put the flour, baking powder, salt and sugar into a bowl and mix well. In a jug, combined the vanilla, caramel flavouring, oil, soy milk, hot water and the "flaxseed egg"
  5. Add the apple to the flour mixture and stir it and then pour the wet ingredients in. Mix well with a spoon.
  6. Divide the mixture evenly between the cases and bake for 22-28 minutes until golden and a skewer inserted comes out clean. Leave to cool in the tin for 10 minutes before putting onto a wire rack to cool completely. 
  7. To make the topping, put all the ingredients into a bowl and whisk until it forms soft peaks, like whipped cream, chill until needed.
  8. To assemble the cupcakes, take a cooled cupcake and using a knife, make a hollow in the middle of the cake. Fill the hollow with some caramel sauce and plug the hollow with the cake that you removed. Top the cupcake with some of the cream and repeat with the remaining cupcakes. Decorate with any remaining caramel sauce. 



  1. What a clever idea! And vegan to boot. I am mega-intrigued by the coconut cream caramel topping - yummmmmmm!

    1. Thanks Jessie, the coconut topping is so similar to whipped cream, it is so much tastier and better for you too!


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