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.
- vegan buttery spread
- brown sugar
- baking soda
- vanilla extract
- white vinegar
- vegan buttery spread
- powdered sugar
- 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.
- 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.
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.
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.
Vegan Snickerdoodle Cupcakes.
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
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.