A fluffy cupcake with a sweet frosting, these snickerdoodle cupcakes are a tasty twist on the classic snickerdoodle cookie!
These cupcakes are a sweet treat that are great for a holiday dessert or for a weekend breakfast.
You can also make this cupcake recipe into a cake; just pour the batter into a greased 8"x8" cake pan* and bake for a few extra minutes.
*Double the recipe if you want to fill 2 8"x8" cake pans.
For the cupcake:
1 and 1/2 cups all-purpose flour
3/4 cups light brown sugar
1/4 cup cane sugar
1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
3/4 cup water
1/2 cup olive oil*
2 and 1/2 tsp vanilla extract
1 tsp white vinegar
For the frosting:
1/4 cup vegan butter
2 and 3/4 cups powdered sugar, sifted
3/4 tsp cinnamon
1 to 3 tbsp. coconut milk**
Cinnamon (for dusting)
1 tsp vanilla extract
*Please make sure that your olive oil is made from hand-picked olives since those that are mechanically picked usually harm birds.
**You may need to add more to reach desired consistency.
Hi, I'm Salem Tillman, the author of Vegan Empire! I've been working on Vegan Empire since April of 2020, and I'd like to finally introduce myself and my team!
Plan your next party with these fun ideas from Vegan Empire for any celebration!
A plethora of tasty recipes ranging from sweet treats to spicy meals!