• Cooking Time: 20 minutes or so
  • Servings: 18 regular or 36 mini
  • Preparation Time: 15-20 minutes


Summer is my favorite season with it's sultry flavors and sweltering temperatures, but you know, fall can be pretty savory, too.


  • For the Cake
  • 1 c. flour
  • 1 tsp. baking soda
  • 3/4 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 c. sugar
  • 1/4 c. earthbalance
  • 1/4 soymilk with 1 tbsp apple cider vinegar
  • 2-3 apples, minced
  • 1 cup nuts (pecans or walnuts), chopped finely
  • Vegan Caramel
  • (use a double bilier so it doesn't burn!)
  • 1/4 c. agave nectar
  • 1.4 tsp. salt
  • Vegan Cream Cheese Icing
  • 1/4 c. Tofutti Cream Cheese
  • 1/4 c. Earthbalance
  • 2-3 tsp soymilk
  • 1/2 tsp. vanilla extract
  • 2-3 c. powdered sugar
  • ground nutmeg or cinnamon to garnish


  • Cake
  • 1. Set the oven at 350º and line a one-dozen cupcake pan, sift together the flour, baking soda, cinnamon and salt.
  • 2. Cream the sugar and earthbalance together in a bowl until combined and fluffy, roughly 3 minutes.
  • 3. Add the soymilk/vinegar and mix until combined.
  • 4. Blend in the apples. Add the dry ingredients in 3 parts until combined and fold in the nuts.
  • 5. Fill the cupcake pan and bake 20-22 minutes, cupcakes will be dark brown.
  • The Vegan Caramel Glaze
  • Bring the water to a boil. Cook down the agave with the salt. Once it starts to bubble and get foamy, you know the water is cooking out. It will harden/thicken as it cools. After the Cake is out of the oven, drizzle liberaly in the center of each cake.
  • The Vegan Cream Cheese Icing
  • Cream the vanilla, "cheese" and "butter" together. Hand mix the sugar a little at a time to prevent dust. Add the soymilk to improve texture. Use a hand mixer to whip it to a nice even consistency. Continue to add sugar or milk til you have nice stiff peaks.
  • Assembly should take about 10 minutes after the cakes are cool. I like piping my icing, but it's up to you!

Categories: Cupcakes  Frosting 

Author Credit: Jessica L Pizzo

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