Apple Pie Cupcakes with Streusel Topping

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  • ⅓ cup light brown sugar
  • 3 tbsp vegan margarine
  • 2 granny smith apples, peeled and sliced
  • 1 cup + 1 tbsp brown rice flour
  • ⅓ cup + 2 tbsp potato starch
  • 2 tbsp tapioca starch
  • ½ tsp xantham gum
  • ¼ tsp salt
  • 2 tsp baking powder
  • 1 ½ tsp cinnamon
  • 1 tbsp coconut flour
  • ½ cup unsweetened applesauce
  • 2 tbsp grapeseed oil
  • ½ cup almond milk
  • 1 tsp pure vanilla extract
  • 1 tbsp maple syrup
  • 1 cup sugar

Streusel Topping:

  • 2 tbsp chopped pecans
  • 2 tbsp light brown sugar
  • 3 tbsp vegan margarine
  • ½ tsp cinnamon
  • 2 tbsp coconut flour


  1. Preheat oven to 350°F. Line a 12 cup cupcake pan with cupcake liners.
  2. Melt the margarine and light brown sugar in a small frying pan on medium heat. Add in sliced apples and fry them for about 10 minutes, mixing occasionally. Remove from heat and allow to cool.
  3. In the meantime, in a medium bowl whisk together brown rice flour, potato starch, tapioca starch, xantham gum, salt, baking powder, cinnamon, and coconut flour.
  4. In a large mixing bowl, combine applesauce, canola oil, almond milk, vanilla extract, and maple syrup. Mix all ingredients together.
  5. Carefully drain the liquid produced from fried apples from the frying pan and into the wet mixture. Add sugar and mix once more until sugar is blended in.
  6. Add flour mixture to wet mixture and mix all ingredients together. Do not over-mix.
  7. Spoon the batter into prepared pan. Top each cupcake with fried apple slices.
  8. Prepare streusel topping by placing all topping ingredients into a medium sized bowl and mixing everything by hand until small streusel crumbles are formed. Sprinkle each cupcake with topping.
  9. Place in the oven on center rack, and bake for 23 minutes, or until toothpick inserted into the center comes out dry. Remove from oven and cool slightly. Serve warm.