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.