Ingredients

Instructions

Cupcakes

1. Preheat the oven to 350°F (175°C) and line a 12-count cupcake pan with liners.
2. In a large bowl, sift together the flour, cane sugar, baking soda, cinnamon, and salt. In a separate bowl, whisk the ice-cold water, olive oil, applesauce, apple cider vinegar, and vanilla until combined.
3. Pour the wet ingredients into the dry and whisk until smooth. Using an ice cream scoop or spoon, fill each liner about three-quarters full. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
4. Transfer cupcakes to a cooling rack and let them cool to room temperature while you prepare the filling and frosting.

Apple Pie Filling

1. Heat a sauté pan over medium and add the diced apples, water, maple syrup, arrowroot powder, cinnamon, and a pinch of salt. Stir to combine.
2. Bring the mixture to a simmer, cover, reduce heat to medium-low, and cook for about 10 minutes, stirring occasionally, until the apples are tender but not mushy.
3. Remove from heat, transfer the filling to a bowl, and refrigerate until ready to assemble.

Vegan Buttercream and Assembly

1. In a stand mixer or with a hand mixer, beat the vegetable shortening until fluffy. Gradually add the powdered sugar, about 1/2 cup at a time, mixing at high speed. Once incorporated, add the non-dairy milk and vanilla and beat until smooth and airy.
2. Transfer the buttercream to a piping bag fitted with a large tip. Pipe a shallow “nest” on top of each cooled cupcake, overlapping the final pass so it holds the filling.
3. Spoon about 1 teaspoon of the chilled apple pie filling into each buttercream nest. Refrigerate the cupcakes until serving so the frosting holds its shape.