Vegan Cinnamon Vanilla Cupcakes
Cinnamon has been used for centuries for its medicinal properties and is believed to have antioxidant and anti-inflammatory effects.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 1.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Coconut oil
- 0.75 cup Maple syrup
- 1 teaspoon Vanilla extract
- 0.75 cup Almond milk
- 1 teaspoon Apple cider vinegar
- 1 cup Powdered sugar
- 2 tablespoon Vegan butter
- 1 teaspoon Vanilla extract
- 2 tablespoon Plant-based milk
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
- In a separate bowl, mix together the coconut oil, maple syrup, vanilla extract, almond milk, and apple cider vinegar.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- In a mixing bowl, beat together the powdered sugar, vegan butter, vanilla extract, and plant-based milk until smooth and creamy.
- Once the cupcakes are completely cooled, frost them with the prepared frosting.
- Enjoy your delicious vegan cinnamon vanilla cupcakes!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 38g13%
- Sugars 20g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.