Cranberry Apple Crisp Cupcakes

Happy Tofurkey Day! I hope everyone had a wonderful vegan feast and an especially yummy dessert. If not, you can always make these festive Cranberry Apple Crisp Cupcakes to make up for it! I got the idea from Sweet Savory Life’s recipe. I just simply modified them into cupcake form. Let me know what you think!


Cranberry Apple Mix:

  • 6oz fresh cranberries, washed (half the avaerage bag)
  • ¾  cups sugar
  • ¼  cup orange juice
  • 4 large Granny Smith apples – cored, peeled, and cut into small cubes

Crisp Topping:

  • ½  stick butter, cut into small pea sized cubes
  • ½  cup rolled oats
  • ½  cup packed brown sugar
  • ½  cup all-purpose flour
  • 1 teaspoon cinnamon

Cupcake Batter:

  • ½  cup + 1 tablespoon whole wheat flour
  • ½  cup white flour
  • ¼  cup brown sugar
  • ½  teaspoon baking soda
  • ½  teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼  teaspoon ground cloves
  • ¼  teaspoon ground nutmeg
  • 1 pinch salt
  • ½  cup soy milk
  • 1 tablespoon vegetable oil
  • 3 tablespoon unsweetened applesauce
  • 1 teaspoon vanilla extract


Cranberry Apple Mix:

In large sauté pan or pot add cranberries, orange juice, and sugar. Stir everything and cook on medium-high heat for approximately 15 minutes until the cranberries have reduced to a thick sauce consistency.  Turn off heat and mix in the apple pieces. Set mixture aside.

Cupcake Batter:

In a large bowl, combine flours, brown sugar, baking soda, baking powder, cinnamon, cloves, nutmeg and salt. Whisk to combine thoroughly and break up any sugar clumps.

Add milk, oil, apple sauce, and vanilla and stir until just incorporated. The mixture will be very dense. Set mixture aside.

Crisp Topping:

In a small bowl combine butter, flour, oats, brown sugar, and cinnamon.  Work the mixture with your fingers until it resembles a coarse meal.  Be sure not to over mix. You don’t want it to become a paste.


Preheat oven to 350 degrees. Line muffin pan with cupcake liners.

Fill cupcake liners approximately 1/2 way full with cupcake batter. Be sure not to over fill because we have much more to add to those little cupcake liners!

Spoon in enough of the cranberry apple mixture to cover the top of the batter. Now sprinkle a generous amount of the crisp topping over the top of the cranberry apple mixture.

Bake in oven for 22-25 minutes. The tops will be crispy and golden brown. Let cool before frosting.



  • ½ cup nonhydrogenated shortening
  • ½ cup vegan margarine
  • 3½ cups confectioners’ sugar
  • 1½ teaspoons vanilla extract
  • ¼ cup plain soy milk or soy creamer

Beat the shortening and margarine together until well-combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and soy milk and beat for another 5 to 7 minutes until fluffy. Pipe onto cupcakes and enjoy!