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Home » Desserts » Vegan Snickerdoodle Cupcakes.

Vegan Snickerdoodle Cupcakes.

Mar 2, 2022 by Kelly Roenicke · 80 Comments

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These snickerdoodle cupcakes combine two of your favorite treats! A creamy frosting makes these extra delicious.

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.

vegan snickerdoodle cupcakes on a tray

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.

Jump to:
  • Ingredients
  • Step by Step Instructions
  • Substitutions
  • Storage
  • Decorating Tips
  • More Cupcake Recipes
  • Recipe
tray of vegan snickerdoodle cupcakes

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

  1. Mix the melted vegan buttery spread and sugars in a bowl
sugar and buttery spread in a bowl

2. Add the flour, cinnamon, baking soda, salt, water, and vanilla.

vegan cupcake ingredients in bowl

3. Use a mixer and mix the batter on low speed.

vegan snickerdoodle cupcake batter

4. Spoon the batter into a cupcake pan that is lined with paper liners.

cupcakes before baking

5. Bake at 375 degrees F for about 20 minutes.

vegan cupcakes in a cupcake pan

6. While the cupcakes are cooling, make the cinnamon buttercream frosting.

cinnamon buttercream

7. Pipe or spread the frosting on the cooled cupcakes.

cinnamon cupcakes with frosting on a ceramic tray

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.

dairy free cupcakes with cinnamon buttercream

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
vegan cupcake sliced in half

Disclosure: This post contains affiliate links.

Recipe

vegan snickerdoodle cupcakes with cinnamon icing
4.91 from 10 votes
Print

Vegan Snickerdoodle Cupcakes.

These snickerdoodle cupcakes are perfectly spiced and have a delectable cinnamon buttercream icing. You'll love these vegan cupcakes!

Course Dessert
Cuisine Dairy Free, vegan.
Keyword easy, moist
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Calories 329 kcal
Author Kelly Roenicke

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:

  1. Preheat oven to 375 degrees F. Line a muffin pan with paper cupcake liners.

  2. Place the melted vegan buttery spread and sugars in a mixing bowl and mix together.

  3. Add the flour, baking soda, salt, cinnamon, water, vanilla, and vinegar and mix with an electric mixer on low speed.

  4. Fill each muffin cup about two thirds full with batter.

  5. Bake at 375 degrees F for about 20-22 minutes, until cupcakes have risen and are golden brown.

  6. Let the cupcakes fully cool before frosting them.

Make the Cinnamon Frosting:

  1. Whip the vegan buttery spread on medium speed. Add half of the powdered sugar and one tablespoon of water and continue to mix together.

  2. 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.

  3. 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.

  4. 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.

Recipe Notes

Store leftover cupcakes in an airtight container. They should stay fresh for about 4 days.

You can freeze these if you like. Wrap them separately, and store in the freezer for up to 3 months.

Nutrition Facts
Vegan Snickerdoodle Cupcakes.
Amount per Serving
Calories
329
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
1
g
6
%
Sodium
 
195
mg
8
%
Carbohydrates
 
51
g
17
%
Fiber
 
2
g
8
%
Sugar
 
37
g
41
%
Protein
 
2
g
4
%
Vitamin A
 
180
IU
4
%
Calcium
 
3
mg
0
%
Iron
 
0.7
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.

Related

« Turkey Shepherd’s Pie – Gluten Free and Dairy Free.
Cauliflower Coconut Curry with Potatoes. »

Filed Under: Dairy Free, Desserts, food, Nut Free, Recipes, Sweets, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Legume Free, Mustard Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Cassidy

    October 10, 2014 at 4:19 pm

    These look so delicious! I wanted to know if I could substitute coconut oil for the canola oil? Thank you!

    Reply
    • Kelly

      October 12, 2014 at 10:08 am

      Yes, for sure! If you don’t want it to taste like coconut, just use refined coconut oil.

      Reply
    • Susan D

      October 28, 2014 at 10:11 pm

      I made these and substituted applesauce in place of the oil because I was out and they were fabulous.

      Reply
      • Kelly

        October 29, 2014 at 11:35 am

        Awesome! Thanks for letting me know!

        Reply
      • Maria Cebollero

        December 18, 2017 at 8:54 pm

        Thank u i was wondering if i could use applesauce I will not oil especially canola oil

        Reply
        • Kelly Roenicke

          December 20, 2017 at 12:27 pm

          You can try that or use a different oil. I don’t know how the texture will be affected, though.

          Reply
          • Maria Cebollero

            December 20, 2017 at 4:06 pm

            Thank for your response I actually subed the oil with applesauce it was fine they came out tastey thank you.

  2. huntfortheverybest

    August 14, 2014 at 11:32 am

    they look so yummy!

    Reply
  3. Allison

    July 31, 2014 at 1:32 pm

    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 :)

    Reply
    • theprettybee

      August 01, 2014 at 2:05 pm

      Thank you so much, Allison! Yup, that’s my real job or trade, I guess, a violinist! :)

      Reply
  4. olivia - primavera kitchen

    July 31, 2014 at 10:54 am

    These look heavenly! I love these and wish I had a few right now.

    Reply
  5. oliribas

    July 31, 2014 at 10:53 am

    These look so delicious, Kelly! I’m pretty sure I could eat a dozen of these cute little cupcakes all by myself!

    Reply
    • theprettybee

      August 01, 2014 at 2:09 pm

      Thank you! I hear you, they were addictive!

      Reply
  6. Thalia @ butter and brioche

    July 30, 2014 at 9:36 pm

    these cupcakes look seriously delicious.. love that they are vegan, its so hard to find good vegan recipes. thanks for sharing!

    Reply
  7. Sarah@WholeandHeavenlyOven

    July 30, 2014 at 7:32 pm

    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!

    Reply
    • theprettybee

      August 01, 2014 at 2:06 pm

      Thanks so much, Sarah!

      Reply
  8. Lisa

    July 30, 2014 at 7:02 pm

    These look absolutely delicious! I also love snickerdoodles, so these cupcakes will be a sure hit!

    Reply
  9. Dannii @ Hungry Healthy Happy

    July 30, 2014 at 3:45 pm

    These look so moist and delicious. I love that you have made them vegan too.

    Reply
  10. Katie @ Produce on Parade

    July 30, 2014 at 2:20 pm

    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! :)

    Reply
  11. Gayle @ Pumpkin 'N Spice

    July 30, 2014 at 1:25 pm

    Snickerdoodle cookies are my favorite, so I’m thrilled I came across these cupcakes! They look amazing! Pinned!

    Reply
    • theprettybee

      August 01, 2014 at 12:05 pm

      Thank you for pinning!

      Reply
  12. Natalie @ Tastes Lovely

    July 30, 2014 at 11:36 am

    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!

    Reply
    • theprettybee

      August 01, 2014 at 12:13 pm

      Thank you, Natalie!

      Reply
  13. Julia

    July 30, 2014 at 10:29 am

    I’m calling these healthy, and I’m eating the whole batch. Okay? Okay!

    Reply
    • Kelly

      August 01, 2014 at 9:00 am

      Sounds good to me! :)

      Reply
  14. Raquel

    July 30, 2014 at 10:11 am

    They look amazing! I also just pinned and adding them to my to-do list!

    Reply
    • Kelly

      August 01, 2014 at 8:59 am

      Thanks so much for pinning!

      Reply
  15. Marisa @ Uproot from Oregon

    July 30, 2014 at 9:43 am

    These look fabulous – just pinned so I can remember when I’m craving a beautiful cupcake!

    Reply
    • Kelly

      August 01, 2014 at 8:57 am

      Thanks for pinning, Marisa!

      Reply
  16. Shannon Y-I-V

    July 30, 2014 at 8:32 am

    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 :)

    Reply
    • Kelly

      August 01, 2014 at 8:56 am

      Thank you so much, Shannon! I know, the name is deceptive!

      Reply
Newer Comments »

Trackbacks

  1. Test Kitchen – Snickerdoodle Cupcakes | Conscious Cakes says:
    October 14, 2014 at 9:02 am

    […] see why. So we went out and found our own version to test. We’ve adapted this recipe from The Pretty Bee‘s Vegan Snickerdoodle Cupcake recipe and topped them with our own Cinnamon Butter Cream […]

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  2. Vegan Sweets: 7 Recipes to Satisfy Your Cupcake Cravings | Everyfoodrecipes, cooking tips, and how-to food videos—all rated and reviewed by millions of home cooks,make the perfect birthday cake, or plan your next holiday dinner. says:
    September 19, 2014 at 3:15 pm

    […] Indulge in a spinoff variety of the confection with these rich, moist, cinnamon-infused cupcakes. This recipe from the Pretty Bee takes about 35 minutes to complete and yields 12 […]

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    September 18, 2014 at 5:50 pm

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    September 18, 2014 at 11:43 am

    […] Indulge in a spinoff variety of the confection with these rich, moist, cinnamon-infused cupcakes. This recipe from the Pretty Bee takes about 35 minutes to complete and yields 12 […]

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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