sunken grape cupcakes

Pssst! Hey you. Yeah, that’s right, you.

Let’s grab some grapes and plop them into cake batter and cook it up real good without thinking twice about it, or wondering if we should be using chocolate chips instead, or having to get up, put pants on and walk outside to buy a whole new batch of grapes because we absentmindedly ate the first batch while switching back and forth between writing out this recipe and watching a video of a cat and a baby gibbon being cute together.

The gibbon’s hands! They’re so much cuter than my own hands!

But can she use her hands to make Sunken Grape Cupcakes?

Oh right, yeah, she probably can.


Sunken Grape Cupcakes
Recipe adapted from Culinate Kitchen
Makes 12 cupcakes
Printable recipe

  • 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
Preheat your oven to 350 degrees Fahrenheit.


In a medium bowl, mix together the vegan butter and refined sugar on low-medium speed.


Add in the applesauce, lemon zest and vanilla extract.


Mix until fully combined.


In a separate bowl, whisk together the flour, ground almonds, baking powder and baking soda.


Add the dry ingredients to the wet ingredients, mixing on low-medium speed until all ingredients are combined.


Stir in the lemon juice.


Spoon the batter into a cupcake tin.


Gently press 2-3 grape halves into each cupcake.


Bake for 20-25 minutes, turning once during baking.


Allow the cupcakes to cool completely before adding the glaze.


To make the glaze, stir together the powdered sugar and almond milk.


Drizzle the glaze over the tops of the cupcakes.


4 thoughts on “sunken grape cupcakes

    • Hi Shannon! It was awesome after I moved past the “am I really baking a grape in a cake?” stage. They turn into really soft bites of yum.

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