Snickerdoodle Cupcakes

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.

Recipe

Makes 9

Ingredients

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. 

Directions

1. Preheat the oven to 375°F and grease a muffin pan with some extra vegetable oil (you can use paper cupcake liners instead, but vegetable oil is more environmentally friendly).
2. To make the cupcakes, whisk together all of the dry ingredients.  Add in the wet ingredients and beat with a hand mixer on medium speed.
3. Pour the batter into the greased muffin pan, filling to just under the rim. 
4. Bake for about 20 to 25 minutes or until the cupcakes have risen and are golden brown.
5. Allow to cool for a few minutes (5 minutes should be fine) before removing from the pan. Then, allow them to cool thoroughly before frosting.
6. To make the frosting, beat the vegan butter on medium speed.  Add the powdered sugar, vanilla extract, and slowly pour in the coconut milk until you reach your desired consistency (it may require more than 3 tbsp.). 
7. Frost the cupcakes and dust with some cinnamon.  Serve and enjoy!