Vegan Snickerdoodle Cupcakes.
These snickerdoodle cupcakes are perfectly spiced and have a delectable cinnamon buttercream icing. You'll love these vegan 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.
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
Calories: 329kcalCarbohydrates: 51gProtein: 2gFat: 12gSaturated Fat: 1gSodium: 195mgFiber: 2gSugar: 37gVitamin A: 180IUCalcium: 3mgIron: 0.7mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!