Vegan snickerdoodle cupcakes are the perfect way to combine two favorite desserts – snickerdoodle cookies and delicious cupcakes! Perfectly spiced cupcakes and a creamy cinnamon buttercream frosting make these treats just right for any celebration.
If you’re a cupcake fan, do I have a recipe for you!
I love cupcakes – they’re the perfect sized dessert. Fluffy cake, creamy frosting, all perfectly packaged in a paper wrapper – cupcakes are just right for anything from a birthday party to an afternoon tea.
Thankfully, it’s easy to make cupcakes without eggs or dairy! This recipe uses simple ingredients, and the end result is scrumptious. You’re sure to enjoy these vegan treats.
These snickerdoodle cupcakes are spiced just right with vanilla and cinnamon in the cake, and the frosting has some cinnamon in it as well. I just love this combination – it’s warm and cozy and so wonderful with a cup of tea.
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Ingredients
Cupcakes
- vegan buttery spread
- brown sugar
- sugar
- flour
- cinnamon
- baking soda
- salt
- water
- vanilla extract
- white vinegar
Frosting
- vegan buttery spread
- powdered sugar
- cinnamon
- non-dairy milk or water
Step by Step Instructions
- Mix the melted vegan buttery spread and sugars in a bowl
2. Add the flour, cinnamon, baking soda, salt, water, and vanilla.
3. Use a mixer and mix the batter on low speed.
4. Spoon the batter into a cupcake pan that is lined with paper liners.
5. Bake at 375 degrees F for about 20 minutes.
6. While the cupcakes are cooling, make the cinnamon buttercream frosting.
7. Pipe or spread the frosting on the cooled cupcakes.
Substitutions
- You can use coconut oil or canola oil in place of the vegan buttery spread in the batter.
- You can use white spelt flour, all-purpose flour, or whole wheat flour in this recipe.
- I have not tried this recipe with gluten free flour. If you want to try it, I recommend my gluten free flour blend, which is not heavy or gummy.
- If you can’t have vegan buttery spread, you could make the cinnamon frosting with palm shortening. That should work just fine.
Storage
Store leftover cupcakes in an airtight container. They should stay fresh for about 4 days.
You can freeze these cupcakes if you like. If you’re a food allergy parent, it’s nice to have some safe cupcakes in the freezer for when you need to send one to school with your child. I recommend freezing these in separate containers for best results.
Decorating Tips
I used a disposable piping bag and a 1M piping tip to frost these cupcakes. You can use any kind of tip that you like, but I find that the 1M is very easy to work with, especially if you aren’t very familiar with piping frosting on.
To frost these, hold the piping bag straight up over the middle of the cupcake, squeeze the bag, and make a clockwise spiral until you reach the edge of the cupcake.
More Cupcake Recipes
- Vegan Gluten Free Double Chocolate Cupcakes
- Chocolate Cupcakes with Cookie Dough Icing
- Gluten Free Vegan Zucchini Spice Cupcakes
Disclosure: This post contains affiliate links.
Recipe
Vegan Snickerdoodle Cupcakes.
Ingredients
For the cupcakes:
- ½ cup melted vegan buttery spread or melted coconut oil or canola oil
- ¾ cups brown sugar or coconut sugar
- ¼ cup organic cane sugar
- 1½ cups white spelt flour or all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¾ cup cold water
- 1½ teaspoons pure vanilla extract
- 1 teaspoon white vinegar
For the frosting:
- ¼ cup vegan buttery spread
- 2 ¾ cups powdered sugar sifted
- ½ teaspoon cinnamon
- 1-3 Tablespoons water
Instructions
Make the Cupcakes:
- Preheat oven to 375 degrees F. Line a muffin pan with paper cupcake liners.
- Place the melted vegan buttery spread and sugars in a mixing bowl and mix together.
- Add the flour, baking soda, salt, cinnamon, water, vanilla, and vinegar and mix with an electric mixer on low speed.
- Fill each muffin cup about two thirds full with batter.
- Bake at 375 degrees F for about 20-22 minutes, until cupcakes have risen and are golden brown.
- Let the cupcakes fully cool before frosting them.
Make the Cinnamon Frosting:
- Whip the vegan buttery spread on medium speed. Add half of the powdered sugar and one tablespoon of water and continue to mix together.
- Add the rest of the powdered sugar and the cinnamon and mix on low speed. Add a bit more water as needed until the frosting reaches the consistency you desire.
- You can spread the frosting on these, or pipe it on. To pipe it on, fit a disposable piping bag with a 1M tip. Spoon the frosting into the bag and twist the top of the bag tightly.
- Hold the piping bag straight up over the middle of the cupcake, squeeze the bag, and make a clockwise spiral until you reach the edge of the cupcake. Repeat with the remaining cupcakes.
Cassidy
These look so delicious! I wanted to know if I could substitute coconut oil for the canola oil? Thank you!
Kelly
Yes, for sure! If you don’t want it to taste like coconut, just use refined coconut oil.
Susan D
I made these and substituted applesauce in place of the oil because I was out and they were fabulous.
Kelly
Awesome! Thanks for letting me know!
Maria Cebollero
Thank u i was wondering if i could use applesauce I will not oil especially canola oil
Kelly Roenicke
You can try that or use a different oil. I don’t know how the texture will be affected, though.
Maria Cebollero
Thank for your response I actually subed the oil with applesauce it was fine they came out tastey thank you.
huntfortheverybest
they look so yummy!
Allison
Kelly, I had NO idea you were a violinist! How wonderful. And a concert!? Ahhh! I need your autograph! I always admire those who are musical as I am not. I am the number fan of these cupcakes! I can’t wait to make them. They’re absolutely gorgeous :)
theprettybee
Thank you so much, Allison! Yup, that’s my real job or trade, I guess, a violinist! :)
olivia - primavera kitchen
These look heavenly! I love these and wish I had a few right now.
oliribas
These look so delicious, Kelly! I’m pretty sure I could eat a dozen of these cute little cupcakes all by myself!
theprettybee
Thank you! I hear you, they were addictive!
Thalia @ butter and brioche
these cupcakes look seriously delicious.. love that they are vegan, its so hard to find good vegan recipes. thanks for sharing!
Sarah@WholeandHeavenlyOven
Oh my gosh! I NEVER knew that you were a violinist, Kelly! That is so awesome that you get to play in so many different concerts. You should post a video sometime of you playing! I think we’d all love to see it. :) And these cupcakes! I’m pretty sure I’m their #1 fan too. I LOVE snickerdoodles so these are right up my alley!
theprettybee
Thanks so much, Sarah!
Lisa
These look absolutely delicious! I also love snickerdoodles, so these cupcakes will be a sure hit!
Dannii @ Hungry Healthy Happy
These look so moist and delicious. I love that you have made them vegan too.
Katie @ Produce on Parade
Hates chocolate?! I have an aunt who is the same. So weird indeed. What a creative cupcake! I adooooore the violin, I wish I could hear you play! :)
Gayle @ Pumpkin 'N Spice
Snickerdoodle cookies are my favorite, so I’m thrilled I came across these cupcakes! They look amazing! Pinned!
theprettybee
Thank you for pinning!
Natalie @ Tastes Lovely
Don’t feel bad, I’ve never heard of Il Volo either. But it must have been exciting playing in a concert with such fanatics! You probably felt like a rockstar.
These cupcakes sound so delicious! I love the piping you did on top. So pretty!
theprettybee
Thank you, Natalie!
Julia
I’m calling these healthy, and I’m eating the whole batch. Okay? Okay!
Kelly
Sounds good to me! :)
Raquel
They look amazing! I also just pinned and adding them to my to-do list!
Kelly
Thanks so much for pinning!
Marisa @ Uproot from Oregon
These look fabulous – just pinned so I can remember when I’m craving a beautiful cupcake!
Kelly
Thanks for pinning, Marisa!
Shannon Y-I-V
Love the idea of a snickerdoodle cupcake – they look wonderful. And that’s too funny about the concert,,, I wouldn’t have known by the name that it was going to be like that, either :)
Kelly
Thank you so much, Shannon! I know, the name is deceptive!