Apricot Vegan Cupcake Recipe

apricot vegan cupcake


3 cups flour

2 cups oats

2 teaspoons baking soda

1/2 teaspoon salt

3 3/4 teaspoons pumpkin pie spice

3 cups blended apricot

1 1/2 cups applesauce

3/4 cups vegan margarine; softened

3/4 cup vegan yogurt

2 tablespoons vanilla extract


Preheat oven to 350F. Gather all ingredients and supplies. Line cupcake tins with paper cupcake liners. In large mixing bowl, sift dry ingredients. In small mixing bowl, mix wet ingredients. Pour wet ingredients into the dry ingredients bowl and mix until all dry ingredients are wet and there are no lumps. Do not over-mix. Fill cupcake liners 1/2 to 2/3 full. Do not over-fill or the cupcakes will rise too high and the tops will combine with the other tops. Bake 15-20+ minutes or until toothpick comes out clean. Keep watching the oven after 15 minutes. Don’t open the door too often. Let cool another 20 minutes, then add icing.

Perfect with Vanilla Frosting.

There is nothing quite like the scent of ripe apricots – sweet and sexy. I could huff apricots all day long.

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