Sunken Grape Cupcakes

Makes 12 cupcakes 

  • 3/4 cup vegan butter substitute (I used Earth Balance), softened
  • 3/4 cup vegan refined sugar
  • 1/2 cup unsweetened applesauce
  • zest of 1 lemon
  • 1/2 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1/2 cup toasted almonds, ground
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon fresh squeezed lemon juice
  • 1 cup red seedless grapes, halved
  • 1/2 cup vegan confectioners' sugar
  • 1 tablespoon almond milk
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a medium bowl, mix together the vegan butter and refined sugar on low-medium speed.
  3. Add in the applesauce, lemon zest and vanilla extract.
  4. Mix until fully combined.
  5. In a separate bowl, whisk together the flour, ground almonds, baking powder and baking soda.
  6. Add the dry ingredients to the wet ingredients, mixing on low-medium speed until all ingredients are combined.
  7. Stir in the lemon juice.
  8. Spoon the batter into a cupcake tin.
  9. Gently press 2-3 grapes into each cupcake.
  10. Bake for 20-25 minutes, turning once during baking. You'll know that they're done when no wet batter can be seen on the tops of the cupcakes. If in doubt, bake them a little longer.
  11. Allow the cupcakes to cool completely before adding the glaze.
  12. To make the glaze, stir together the powdered sugar and almond milk. 
  13. Drizzle the glaze over the tops of the cupcakes.