Applesauce cupcakes with Biscoff frosting is the dessert of my dreams. These fluffy cupcakes have the perfect balance of tartness from applesauce and sweetness from a gooey cookie butter centre and frosting.
Applesauce Cupcakes with Biscoff Frosting
The recipe for these delicious applesauce cupcakes is based on my oven baked applesauce donuts recipe. I didn’t actually change the recipe at all, just the baking time is different. I noticed these cupcakes bake the best in a paper cupcake liner placed in a cupcake pan. The cupcake batter is quite thin and runny so it needs a pan to keep it from spreading too much.
Applesauce is what gives these cupcakes their moist and fluffy texture. It also gives the cupcakes a little tartness, especially when using unsweetened applesauce. That is what I recommend for these cupcakes, because the combination of tart and sweet is what makes these cupcakes special.
When the cupcakes have cooled down I use an apple corer to take the centre out. I replace the cupcake core with Biscoff spread, also called Speculoos spread or cookie butter spread. It’s as simple as that!
Then I whip vegan oat-based whipping cream until fluffy, mix it with a dollop of Biscoff spread and pipe this sweet cream on top of the cupcake. So yummy!
These delicious applesauce cupcakes with Biscoff frosting can best be described as
Mini apple pie cakes flavored with cookie butter.
Here’s what you need to make these cute cupcakes:
- 130 grams / 1 cup flour
- 50 grams / 1/2 cup almond flour
- 100 grams / 1/2 cup light brown sugar
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp ground cardamom
- 0,5 tsp salt
- 120 grams / 1/2 cup applesauce (or apple butter works well too)
- 120 ml / 1/2 cup oat milk or any plant-based milk you prefer. Room temperature, not cold.
- 60 ml / 1/4 cup melted coconut oil (or melted vegan butter). Melted, but not hot.
For the Biscoff frosting and filling:
- ~1 cup Biscoff spread or Speculoos spread
- 2 cups whipped vegan cream
- Preheat oven to 190 C / 374 F.
- Place 10 paper cupcake liners inside a cupcake pan. I’m using a pan for 12 cupcakes.
- Mix dry ingredients together: flours, sugar, baking powder, spices and salt.
- Combine applesauce, melted coconut oil and oat milk to the dry ingredients and fold together. Don’t overmix the batter.
- With a spoon, fill the cupcake liners about 3/4 full (or a bit more) for each cupcake.
- Bake for 20-25 minutes or until the cupcakes are firm. I recommend making a toothpick test after 20 minutes. The toothpick should come out clean, but a few small firm crumbs are ok. The cupcakes will firm up further when they cool down.
- Let cupcakes cool in the pan for 15 minutes before transferring them onto a cooling rack.
- Let them cool completely before using a corer to take the core out.
- Mix the Biscoff spread with a spoon until it becomes more easy to work with.
- You can either put the Biscoff spread in a piping bag or use two small spoons to fill the centre of the cupcake.
- Then mix the rest of the Biscoff with vegan whipped cream and with a piping bag pipe the frosting on top of the cupcakes.
- Enjoy these sweet fall treats!
More apple desserts and snacks:
Delicious & Healthy Apple Cinnamon Muffins
Vegan Apple Pie with Buckwheat Crust
ps You can follow Myberryforest blog also on Pinterest!
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