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.
CH
Do you think these would bake well in a mini bundt cake pan?
Kelly Roenicke
Yes, I think that would work! It may take a little longer to bake in mini bundt pans, just keep an eye on them.
Kelly Roenicke
Yes, I think that would work, although the bake time will most likely be longer.
Lea
These look absolutely DIVINE!!
Ally
Delicious! I used 1/4 cup oil and 1/4 cup apple sauce to lower the fat. My non vegan family loved them
Jackie
I’ve made these twice for my family and they are definitely a hit! My 8 year old nephew actually requested them for his birthday!! Thank you for a great recipe!
Amy
Any suggestions for an alternative to spelt flour?
Kelly Roenicke
If you want a gluten free alternative, try this blend: https://theprettybee.com/make-your-own-all-purpose-gluten-free-flour-mix/
If you are not gluten free, use all-purpose flour.
Angela Fitton
Second time i have made these. First time for my daughters 18th. So good, so easy.
Thanks!
Stephanie
I made these for my daughter’s birthday since she has wheat and egg allergies. Best vegan cupcakes I’ve made. She loved them!
Jacqueline F Marzan
Can unused batter be refrigerated and used later?
Kelly Roenicke
I haven’t tried that, so I’m not sure. I think it would be ok.
Jess
I am currently making these, However I did sub flour for almond flour for the sake of making them gluten free as well but they seem real watery for cupcake batter. Is this normal? Thanks
Kelly Roenicke
I’ve never tried these with almond flour, so I don’t know! I’m sorry.
Jess
You have to use double the amount of flour needed if using almond flour and with that also double the baking soda and vinegar. turned out amazing. Just make sure NOT to open the oven or they will fall. I had to make a few batches to figure all this out but in the end it turned out amazing.
Kelly Roenicke
Thank you for these tips! Very helpful for those that want to use almond flour!
K
Just wanted to comment that my 8 year old son and I tried making these cupcakes. They turned out delicious!!! We LOVE them!!! I made one change to the recipe…substituted lemon juice for the vinegar. I thought they were a little too sweet (is that possible??!!), so will try to reduce the amount of sugar in the next batch. Thank you for posting this recipe!!! Our family LOVES these cupcakes.
Lottie
Happened upon this recipe last night and had to make some straight away. They are amazing and the frosting is delicious! My partner and toddler love them! Thanks so much for posting the recipe!
Kelly Roenicke
So happy you loved these, thanks for letting me know!
Lauren Berg
SO GOOOOOD!
Erin Lewis
These are truly so amazing!! I followed the recipe entirely and they turned out absolutely perfectly. Soft on the inside, a little crispy just on the top. Also, not too sweet–which I appreciate. These were super easy and I already had most of the ingredients at home. Oh–if you don’t have an electric beater, you can still make these. I didn’t have one and just whisked really well and they came out great. Thanks so much for posting!
Kelly Roenicke
Yay! So glad to hear that! Thank you for letting me know!
Emily
Thank you for posting this! My daughter is turning one, she has sensitivities to gluten and dairy so I’m excited to make these!!!
Kelly Roenicke
Yay! I hope you love them!
Nyree v Henderson
Can I substitute olive oil for the canola oil?
Kelly Roenicke
Yes you can, but you should use a light olive oil.
Nyree Henderson
Thanks so much
Lindsay
These look really good, but there is no cinnamon listed in the ingredient list for the cupcakes, just the frosting. From the pictures, it looks like there’s some cinnamon in there, so maybe it just got left off accidentally?
Kelly Roenicke
Fixed it!