Indulge in the delightful world of vegan sweetness with our Almond Apricot Cupcakes. These delectable treats blend the nutty goodness of almonds with the sweet tanginess of apricots. With a delicate balance of flavors and moist texture, these cupcakes are perfect for satisfying sweet cravings. The best part is that it’s surprisingly easy to bake these cupcakes yourself, even if you don’t have much baking experience.
Festive Baking Recipes – Christmas Tree Gingerbread Brownies, Gingerbread Loaf Cake, Cranberry Muffins, Dundee Cake, Easy Christmas Fruit Cookies, Dark Chocolate Cake Truffles, Butterscotch Blondies, Christmas Fruit Cake
About This Recipe
Beyond their delectable taste, these cupcakes embody the essence of holiday giving and compassion. Share the love for both flavor and the planet with every batch you bake.
Enjoy these by the fireplace or gift to friends and family, Almond Apricot Cupcakes bring a unique blend of festive charm. Elevate your seasonal treats with a touch of almond-apricot magic, and let the spirit of the holidays shine through in every delightful bite.
Whether you’re hosting a special occasion or simply looking to satisfy your sweet tooth, almond apricot cupcakes are a delightful choice. They are versatile enough to be enjoyed with a hot cup of tea or as a dessert after a fancy dinner. So, grab your apron, gather the ingredients, and let your baking skills shine. Create these scrumptious vegan almond apricot cupcakes for yourself and your loved ones to enjoy. Happy baking!
Vegan Almond Apricot Cupcake Ingredients
All-Purpose Flour: The foundation of our cupcakes. Provides light and fluffy texture.
Baking Powder: The leavening agent responsible for the cupcakes’ rise, ensuring they are airy and soft.
Salt: Balances the sweetness and enhances the overall flavor profile.
Almond Meal | Flour: Infuses the cupcakes with a rich, nutty undertone, adding depth to the almond flavor.
Canola Oil: Contributes to the cupcakes’ moistness, ensuring a tender crumb.
Sugar: Sweetens the batter, creating a delightful balance with the tartness of apricots.
Soy or Coconut Yogurt: Acts as an egg substitute, providing moisture and contributing to the cupcakes’ softness.
Almond Milk: Enhances the almond flavor while maintaining a dairy-free, vegan approach. You can even use Soy or rice milk.
Vanilla Extract: Adds a sweet and aromatic note, complementing the almond and apricot flavors.
Almond Extract: Intensifies the almond essence, creating a more pronounced nutty taste.
Apricot Preserve: The star of the show, infusing the cupcakes with sweet and tangy apricot goodness. It not only flavors the cupcakes but also provides pockets of fruity delight.
Almond Slivers: For crunchy bite and garnish.
Frequently Asked Questions
Can I Substitute all purpose flour with almond flour?
Yes, you can substitute all purpose flour with almond flour in almond apricot cupcakes. However, almond flour is denser than all purpose flour, so the texture of the cupcakes will be different. You may need to adjust the recipe to get the desired texture.
How do you make apricot preserve from scratch?
To make apricot preserve from scratch, you will need fresh apricots, sugar, lemon juice, and water. First, pit and chop the apricots and place them in a saucepan with sugar, lemon juice, and water. Cook the mixture over medium heat until it thickens and the apricots are soft. Then, remove the mixture from the heat and let it cool. You can store the apricot preserve in an airtight container in the refrigerator for up to 2 weeks.
Thank you Pavani of Cook’s Hideout for sharing this wonderful recipe as a part of Christmas and New Year’s Bakes event.
Vegan Almond Apricot Cupcakes Recipe
"Indulge in the delightful world of vegan sweetness with our Almond and Apricot Cupcakes. These delectable treats blend the nutty goodness of almonds with the sweet tanginess of apricots, all in a cruelty-free, plant-based package. Perfect for satisfying your sweet cravings while embracing a compassionate lifestyle. Get ready to savor every guilt-free bite!"
Ingredients
- 1 cup + 2 tbsp. All purpose flour
- 1½ tsp. Baking powder
- ½ tsp. Salt
- 1/3 cup Almond Meal/ flour
- ⅓ cup Canola Oil
- ¾ cup Sugar
- ¼ cup Soy or Coconut Yogurt
- ⅔ cup Almond milk (can also use soy milk or rice milk)
- 1 tsp. Vanilla extract
- 1 tsp. Almond extract
- ⅓ cup Apricot Preserves
FOR THE APRICOT GLAZE:
- ½ cup Apricot Preserves
- 1 tbsp. Water
- ⅓ cup Almond slivers
Instructions
Vegan Almond and Apricot Cupcakes Recipe
- Preheat the oven 350ºF. Line a muffin tin with paper cupcake liners.
- In a large mixing bowl, combine oil, sugar, yogurt, almond milk, vanilla and almond extracts.
- Sift in the flour, baking powder and salt. Mix until the batter is smooth. Add the almond meal and mix until combined
- Fill each cupcake liner with the batter. Using a ½ tsp measuring spoon, add apricot preserves to the center of each cupcake.
- Tap lightly on the preserves to get them mostly level with the cupcake batter.
- Bake for 20-25 minutes or until a toothpick inserted into the side of the cupcake comes out clean.
- Another way to test the doneness is touching the top with the fingers, it should spring back.
- Transfer to a wire rack and cool.
To Make The Glaze: Place the apricot preserves along with water in a small saucepan. Bring the mixture to a boil for 1 minute. Stir well and set aside to cool slightly.
To Assemble: Once the cupcakes are totally cool, brush the glaze on the top of the cupcakes. Sprinkle a single layer of almond slivers over the top. Let cool before serving.
Notes
Tips To Bake Perfect Almond Apricot Cupcakes
Creating the perfect Almond Apricot Cupcakes requires a thoughtful approach to balance flavors and achieve a moist, fluffy texture. Here are five tips to ensure your baking success:
- Quality Ingredients:
Start with high-quality ingredients to enhance the overall flavor of your cupcakes. Use fresh almond meal, premium almond extract, and flavorful apricot preserves. Fresh and top-notch ingredients make a noticeable difference in the final taste and texture. - Proper Measurement:
Accurate measurements are crucial in baking. Use leveled measuring cups and spoons to ensure you get the right amount of each ingredient. Consistency in measurements helps maintain the balance of flavors and textures in your cupcakes. - Room Temperature Ingredients:
Allow ingredients like almond milk, canola oil, and soy or coconut yogurt to come to room temperature before incorporating them into the batter. Room temperature ingredients blend more easily, resulting in a smoother batter and better overall cupcake texture. - Gentle Mixing Technique:
Avoid overmixing the batter, as this can lead to dense cupcakes. Mix until the ingredients are just combined. Overmixing can result in a tougher texture, so use a gentle hand and fold in the ingredients until they come together evenly. - Preheat and Monitor Oven Temperature:
Preheat your oven to the specified temperature before baking. Consistent heat is essential for even baking. Invest in an oven thermometer to verify that your oven temperature is accurate. Monitoring the temperature ensures that your cupcakes cook evenly and are perfectly baked.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 298Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 227mgCarbohydrates: 47gFiber: 1gSugar: 29gProtein: 4g
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Yummycake says
These Vegan Almond and Apricot Cupcakes looks great and delicious. I think I must try this today. Thanks for your great recipe.
faridabadcake says
You are right these cupcakes are really great in festive season. Thanks for your amazing post.
Crafty Muslimahs says
I’m interested in veganism and have been trying to veganify my recipes. I love it that I can find alternatives so that I can still bake the things I enjoy! BTW this looks delicious. Thanks for sharing!
– Hanifah