+

Vegan Snickerdoodle Cupcakes

Sign up to save this recipe to your profile Sign Up Now ›
12 cupcakes Easy
Total: Active:
2 Ratings 

Ingredients (13)

  • 1 cup soy milk
  • 1 teaspoon apple cider vinegar
  • 1/3 cup + 2 teaspoons vegetable oil
  • 1 1/4 cup flour
  • 2 tablespoons cornstarch
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon orange extract
  • 2 teaspoons cinnamon
  • 2 tablespoons brown sugar
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Vegan Snickerdoodle Cupcakes

After watching Martha’s cupcake week I was inspired to create a new cupcake for Alex. He really loves cinnamon and I saw that one of the Trophy Cupcakes flavors was snickerdoodle. Of course with the real butter and milk in their cupcakes and the fact that their shop is are over two thousand miles from our home, we aren’t going to be eating any of their cupcakes anytime soon. So I added a little orange extract to a favorite vanilla cupcake recipe and swirled in cinnamon sugar paste. Then I made a simple vanilla frosting and topped it with more cinnamon sugar for sparkle. These are vegan, dairy-free and egg-free. They taste awesome and make the house smell amazing. I think I might try topping them with crumble topping and serving them as muffins too. Thanks to Vegan Cupcakes Take Over the World for the recipe I adapted to make these. From: http://doghillkitchen.blogspot.com

Instructions

  1. 1Preheat oven to 350 degrees F. Line a cupcake pan with paper liners.
  2. 2Mix together soymilk and vinegar and set aside for 1-5 minutes.
  3. 3In a large bowl, mix together flour, cornstarch, baking powder, baking soda, salt, and white sugar.
  4. 4-In a small bowl, mix together the cinnamon, brown sugar and 2 teaspoons of the vegetable oil.
  5. 5Add remaining oil and the orange and vanilla extracts to the soured soymilk. Stir together and add to the dry ingredients. Mix together to form a smooth batter. Pour into the lined cupcake pan.
  6. 6Spoon a heaping 1/2 teaspoon full of the cinnamon mixture into each cupcake. Make a zigzag with a bamboo stick or toothpick.
  7. 7Bake for 19-22 minutes until a toothpick inserted in the center comes out clean.
  8. 8Allow to cool and frost with vanilla frosting and sprinkle with cinnamon sugar.
  9. 9Frosting Notes: I rarely measure when I make vanilla frosting. I just take 1/2 cup of softened Earth Balance and 1 teaspoon of vanilla extract and beat it with enough sifted powdered sugar to get the right consistency and taste. If it gets too thick I thin it with a little soy milk. I hate using shortening because I think the waxy texture and taste ruin frosting.
Load Comments

Recommended from Chowhound

Squash Your Beef: Smashburgers Are Juicy, Crisp Perfection (If You Make Them Right)
How To

Squash Your Beef: Smashburgers Are Juicy, Crisp Perfection (If You Make Them Right)

by David Klein | Today is National Hamburger Day—no better time to learn how to make a smashburger, the best indoor...

11 Grilled Chicken Recipes with Global Flavors for BBQ That's Never Boring
Recipe Round-Ups

11 Grilled Chicken Recipes with Global Flavors for BBQ That's Never Boring

by Caitlin M. O'Shaughnessy and Jen Wheeler | There's no shortage of healthy chicken recipes, but these take a spin on the grill for extra flavor...

9 Ways to Make Your Favorite Recipes Vegan
Guides

9 Ways to Make Your Favorite Recipes Vegan

by Shelly Westerhausen | Trying to make the leap into a vegan diet or whipping up food while entertaining for a vegan friend...