Vegan Snickerdoodle Cupcakes Recipe

Snickerdoodle cookies are loved by many for their sweet, cinnamon flavor. This recipe takes that classic cookie taste and transforms it into delicious, vegan-friendly cupcakes. The main highlight is the homemade frosting dusted with a touch of cinnamon sugar, giving these cupcakes their snickerdoodle signature.

Photos of Vegan Snickerdoodle Cupcakes Recipe

Most of the ingredients in this recipe are standard pantry items. However, you might need to pick up a few specialty items, such as vegan butter and vegetable shortening. Both of these are commonly found in the baking or health food aisle of most supermarkets. These ingredients help to create a moist, fluffy texture in the cupcakes, while keeping the recipe completely plant-based.

Snickerdoodle Cupcake Ingredients

All purpose flour: The base of the cupcakes, providing structure.

Brown sugar: Adds a rich, molasses flavor to the cupcakes.

White sugar: Used in the cupcakes and frosting for sweetness.

Cinnamon: Gives the cupcakes the traditional snickerdoodle flavor.

Baking soda: Helps the cupcakes rise during baking.

Salt: Enhances the other flavors in the cupcakes.

Cold water: Used in the cupcake batter to bind the ingredients together.

Vegetable oil: Adds moisture to the cupcakes.

Vanilla extract: Provides a warm, rich flavor.

Apple cider vinegar: Activates the baking soda, helping the cupcakes rise.

Powdered sugar: The main ingredient in the frosting, providing sweetness and structure.

Vegan butter: Helps make a smooth, creamy frosting.

Vegetable shortening: Used in the frosting to give it stability.

Non dairy milk: Thins out the frosting to the right consistency.

One reader, Byron Mcgarry says:

I recently tried the vegan snickerdoodle cupcakes recipe and it was a delightful surprise! The cupcakes were moist and flavorful, and the cinnamon frosting was the perfect finishing touch. I loved that it was vegan-friendly without compromising on taste. Definitely a new favorite in my recipe collection!

Byron Mcgarry

Techniques Required for Making Vegan Snickerdoodle Cupcakes

Preheat oven: Preheat the oven to 375 degrees F and line a cupcake pan with 12 liners.

Combine dry ingredients: In a large bowl, combine the all-purpose flour, brown sugar, white sugar, cinnamon, baking soda, and salt. Whisk together until well combined.

Combine wet ingredients: In a medium bowl, combine the cold water, vegetable oil, vanilla extract, and apple cider vinegar. Mix well.

Mix batter: Add the wet ingredients to the dry ingredients and mix using a spatula until just combined.

Bake cupcakes: Divide the batter evenly between the liners and bake for 18 to 20 minutes, or until the center cupcakes are golden and a toothpick comes out clean.

Prepare frosting: In a separate bowl, combine the powdered sugar, vegan butter, vegetable shortening, and vanilla extract using a stand or hand mixer. Add non-dairy milk 1 tablespoon at a time until the desired consistency is achieved.

Prepare cinnamon sugar: In a small bowl, mix together the white sugar and cinnamon.

Frost cupcakes: Once the cupcakes are cool, frost them and sprinkle the cinnamon sugar on top.

Refrigerate: Remove the cupcakes from the pan and refrigerate until completely cool.

Enjoy: Enjoy the delicious vegan snickerdoodle cupcakes!

How To Make Vegan Snickerdoodle Cupcakes

This recipe for snickerdoodle cupcakes gives you a great vegan dessert that still has all the flavor of a classic holiday favorite.

Preparation: 15 minutes

Cooking: 20 minutes

Total: 35 minutes

Serves:

Ingredients

1½cupsall purpose flour
¾cupbrown sugar
¼cupwhite sugar
1tspcinnamon
½tspbaking soda
½tspsalt
¾cupcold water
½cupvegetable oil
2½tspvanilla extract
1tspapple cider vinegar

For Frosting:

2cupspowdered sugar
½cupvegan butter
½cupvegetable shortening
½tspvanilla extract
1tbspnon dairy milk
1tbspwhite sugar
1tbspcinnamon

Instructions

Preheat oven to 375 degrees F. Line a cupcake pan with 12 liners.
In a large bowl combine all the dry ingredients. Whisk together until well combined.
In a medium bowl combine the wet ingredients. Mix well.
Add the wet ingredients to the dry ingredients. Using a spatula mix everything together until just combined.
Divide batter evenly between the liners. Bake for 18 to 20 minutes until the center cupcakes are golden and a toothpick comes out clean.
Remove cupcakes from pan and refrigerate until completely cool.

Frosting:

Combine the powdered sugar, vegan butter, vegetable shortening and vanilla extract using a stand or hand mixer. Add in non-dairy milk 1 tablespoon at a time until the desired consistency is achieved.
In a small bowl, mix together sugar and cinnamon.
Once the cupcakes are cool, frost, and sprinkle the cinnamon sugar on the cupcakes.
Enjoy!

Nutrition

Calories: 433.52kcal
Fat: 27.14g
Saturated Fat: 11.28g
Trans Fat: 1.22g
Monounsaturated Fat: 10.28g
Polyunsaturated Fat: 4.07g
Carbohydrates: 46.89g
Fiber: 0.89g
Sugar: 33.80g
Protein: 1.70g
Sodium: 154.97mg
Calcium: 19.95mg
Potassium: 36.48mg
Iron: 0.91mg
Vitamin A: 0.13µg
Vitamin C: 0.03mg

Technique Tip for Perfect Vegan Snickerdoodle Cupcakes

When making the frosting, ensure your vegan butter and vegetable shortening are at room temperature. This will make them easier to blend and result in a smoother, creamier frosting. Additionally, when adding the non-dairy milk, do it gradually. Adding too much at once can make the frosting too runny. If it does become too thin, simply add more powdered sugar until you reach the desired consistency.

Time-Saving Tips for Making Vegan Snickerdoodle Cupcakes

Prepare the ingredients: Gather and measure all your ingredients before starting to save time and ensure you have everything you need.

Use a food processor: Utilize a food processor to quickly mix the cupcake batter and frosting, saving time and effort.

Bake multiple batches: Consider baking multiple batches of cupcakes at once to maximize oven use and save time.

Organize your workspace: Keep your kitchen organized and clean as you work to streamline the cooking process.

Pre-make the frosting: Prepare the frosting in advance and store it in the refrigerator to save time when assembling the cupcakes.

Use pre-made decorations: Utilize pre-made vegan decorations or toppings to save time on decorating the cupcakes.

Follow the recipe: Stick to the recipe and follow the instructions carefully to avoid mistakes that could waste time.

Substitute Ingredients For Vegan Snickerdoodle Cupcakes Recipe

all purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used as a healthier alternative with a slightly nuttier flavor and added nutritional benefits.
brown sugar - Substitute with coconut sugar: Coconut sugar can be used as a lower glycemic index alternative with a similar flavor profile.
white sugar - Substitute with maple syrup: Maple syrup can be used as a natural sweetener with a distinct flavor and can add moisture to the cupcakes.
vegetable oil - Substitute with coconut oil: Coconut oil can be used as a healthier alternative with a subtle coconut flavor.
vegan butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative with a similar fat content and texture.
vegetable shortening - Substitute with coconut oil: Coconut oil can be used as a non-hydrogenated alternative with a similar texture and mouthfeel.
non dairy milk - Substitute with almond milk: Almond milk can be used as a creamy alternative with a slightly nutty flavor.
apple cider vinegar - Substitute with lemon juice: Lemon juice can be used as a substitute for acidity and tanginess in the recipe.
cinnamon - Substitute with nutmeg: Nutmeg can be used as a warm and aromatic alternative with a slightly different flavor profile.
powdered sugar - Substitute with coconut sugar: Coconut sugar can be used as a less refined alternative with a slightly caramel-like flavor.

These substitutes can provide different flavors and textures to the vegan snickerdoodle cupcakes while maintaining the overall integrity of the recipe.

Presentation Ideas for Vegan Snickerdoodle Cupcakes

Elevate the cupcake: Place the cupcake on a decorative plate to add a touch of elegance. Consider using a gold-rimmed plate to enhance the visual appeal.
Garnish with fresh fruit: Add a pop of color and freshness by garnishing the plate with fresh berries or edible flowers. This will add a sophisticated touch to the presentation.
Incorporate artistic drizzling: Use a chocolate drizzle or caramel sauce to create an artistic design on the plate. This will add a professional and visually appealing element to the dish.
Utilize edible gold leaf: For a luxurious touch, consider adding edible gold leaf to the plate. This will elevate the presentation and add a touch of extravagance to the dish.
Add a dusting of powdered sugar: Lightly dust the plate with powdered sugar to create an elegant and refined presentation. This simple addition can enhance the overall visual appeal of the dish.
Incorporate symmetry: Arrange the cupcakes in a symmetrical pattern on the plate to create a visually pleasing presentation. This attention to detail will impress culinary professionals and elevate the dish.
Use a minimalist approach: Embrace a minimalist plating style by focusing on clean lines and simple presentation. This approach can create a modern and sophisticated look for the dish.
Consider the use of negative space: Utilize negative space on the plate to allow the cupcakes to stand out. This technique can create a visually striking presentation that highlights the beauty of the dish.

Essential Tools for Making Vegan Snickerdoodle Cupcakes

Mixing bowl: A mixing bowl is essential for combining ingredients and mixing the cupcake batter.
Cupcake pan: A cupcake pan is used to bake the cupcakes in the oven.
Spatula: A spatula is used to mix the wet and dry ingredients together.
Stand or hand mixer: A stand or hand mixer is used to combine the ingredients for the frosting until smooth and creamy.
Small bowl: A small bowl is used to mix together the sugar and cinnamon for sprinkling on top of the cupcakes.

Storing and Freezing Vegan Snickerdoodle Cupcakes

Once the cupcakes have cooled completely, store them in an airtight container at room temperature for up to 3 days. To keep the frosting from sticking to the lid, place a sheet of wax paper or parchment paper between the cupcakes and the lid.
If you want to store the cupcakes for a longer period, you can freeze them for up to 2 months. To freeze, wrap each cupcake individually in plastic wrap, then place them in a freezer-safe container or resealable plastic bag. When ready to eat, remove the cupcakes from the freezer and let them thaw at room temperature for about an hour before serving.
For best results, freeze the cupcakes without the frosting. When you're ready to serve, let the cupcakes thaw completely, then frost them with freshly made cinnamon sugar frosting.
If you have leftover frosting, store it in an airtight container in the refrigerator for up to 1 week. Before using, let the frosting come to room temperature and give it a quick mix with a spoon or spatula to restore its creamy texture.
To maintain the best texture and flavor, avoid refrigerating the cupcakes, as this can cause them to dry out and become dense. If you must refrigerate them, let them come to room temperature before serving for the best taste and texture.

How To Reheat Leftover Vegan Snickerdoodle Cupcakes

To reheat leftover vegan snickerdoodle cupcakes, start by preheating your oven to 350°F (175°C). This temperature will ensure that the cupcakes warm up evenly without drying out or becoming too crispy on the outside.
Place the cupcakes on a baking sheet lined with parchment paper or a silicone mat. This will prevent the cupcakes from sticking to the pan and make cleanup a breeze.
If you want to maintain the moisture in the cupcakes, you can loosely cover them with aluminum foil. This will help to trap the steam and keep the cupcakes soft and moist.
Place the baking sheet with the cupcakes in the preheated oven and let them warm up for about 5-7 minutes. Keep an eye on them to ensure they don't overheat or burn.
Alternatively, if you prefer a quicker method, you can use a microwave to reheat the cupcakes. Place one or two cupcakes on a microwave-safe plate and heat them on high power for about 10-15 seconds. Be careful not to overheat them, as this can cause the cupcakes to become rubbery or tough.
If you find that the frosting has melted or become too soft after reheating, you can place the cupcakes in the refrigerator for a few minutes to allow the frosting to firm up again.
For a fresher taste, you can sprinkle a little extra cinnamon sugar on top of the cupcakes before serving. This will give them a nice crunch and a burst of flavor.
If you have a large number of leftover cupcakes, you can freeze them for later consumption. Place the cupcakes in an airtight container or freezer bag and store them in the freezer for up to 2 months. When you're ready to enjoy them, simply thaw the cupcakes at room temperature for a few hours before reheating.

Random Fact About Vegan Snickerdoodle Cupcakes

The vegan snickerdoodle cupcakes recipe is a delightful twist on the classic snickerdoodle cookie. These cupcakes are not only delicious but also entirely plant-based, making them suitable for vegans and those with dairy or egg allergies. The combination of cinnamon, sugar, and vanilla in the cupcakes creates a warm and comforting flavor that is perfect for any occasion. Plus, the addition of the cinnamon sugar topping adds an extra layer of sweetness and texture. These cupcakes are a great way to enjoy a beloved cookie in a new and delightful form.

Is Making Vegan Snickerdoodle Cupcakes Cost-Effective?

The cost-effectiveness of this vegan snickerdoodle cupcakes recipe is quite high, as it uses common pantry ingredients and simple baking techniques. The overall verdict rating for this recipe is 9/10, considering its affordability and delightful taste. The approximate cost for a household of 4 people is around $10, making it a budget-friendly dessert option.

Are Vegan Snickerdoodle Cupcakes Healthy or Unhealthy?

While vegan snickerdoodle cupcakes may seem like a healthier alternative to traditional cupcakes, this recipe still contains a significant amount of sugar and oil. The all-purpose flour used in the recipe is also refined, which means it has been stripped of its natural nutrients and fiber. Additionally, the frosting is high in sugar and fat, with the use of powdered sugar, vegan butter, and vegetable shortening.

To make this recipe healthier, consider the following suggestions:

Replace half of the all-purpose flour with whole wheat pastry flour or oat flour to increase the fiber content
Reduce the amount of sugar in the cupcake batter by 1/4 cup and replace it with unsweetened applesauce or mashed ripe bananas
Use coconut oil instead of vegetable oil for a healthier fat source
For the frosting, replace the vegetable shortening with more vegan butter or use a cashew-based frosting recipe that relies on natural sweeteners like dates or maple syrup
Top the cupcakes with a sprinkle of cinnamon instead of the cinnamon sugar mixture to reduce the overall sugar content

By making these adjustments, you can create a more nutrient-dense and wholesome treat that still satisfies your sweet tooth. Remember, moderation is key, and it's okay to indulge in a delicious vegan snickerdoodle cupcake every once in a while as part of a balanced diet.

Editor's Thoughts on This Vegan Cupcake Recipe

The vegan snickerdoodle cupcakes recipe is a delightful and innovative twist on the classic snickerdoodle cookie. The combination of warm cinnamon and sweet vanilla in the cupcake batter creates a comforting and nostalgic flavor. The frosting, with its creamy texture and hint of cinnamon, perfectly complements the cupcakes. The recipe's simplicity and use of vegan ingredients make it accessible to a wide range of dietary preferences. Overall, these cupcakes are a wonderful treat for anyone looking for a vegan-friendly, indulgent dessert option.

Enhance Your Vegan Snickerdoodle Cupcakes Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of roasted garlic, perfect for pairing with the sweet and cinnamon flavor of the snickerdoodle cupcakes.

Grilled Vegetable Skewers: Colorful and flavorful grilled vegetable skewers, adding a healthy and vibrant touch to your snickerdoodle cupcakes.

Fruit Salad with Citrus Dressing: A refreshing and tangy fruit salad with a citrus dressing, balancing out the sweetness of the cupcakes with a burst of fruity flavors.

Alternative Recipes Similar to Vegan Snickerdoodle Cupcakes

Vegan Chocolate Avocado Mousse: This creamy and decadent dessert is made with ripe avocados and rich cocoa powder, creating a luscious and healthy treat.

Spicy Black Bean Soup: This hearty and flavorful soup is packed with protein and fiber, and is perfect for a cozy night in or a quick and easy weeknight meal.

Mango Salsa Chicken: This vibrant and refreshing salsa is the perfect topping for grilled chicken, adding a burst of tropical flavor to your dinner plate.

Roasted Vegetable Quinoa Salad: This colorful and nutritious salad is loaded with roasted vegetables and fluffy quinoa, making it a satisfying and wholesome meal on its own or as a side dish.

Appetizers and Main Courses to Serve with Vegan Snickerdoodle Cupcakes

Appetizers:

Stuffed Mushrooms: Impress your guests with these savory stuffed mushrooms, filled with a flavorful mixture of herbs, breadcrumbs, and vegan cheese. They're the perfect bite-sized appetizer to kick off any dinner party.

Spinach and Artichoke Dip: Indulge in this creamy and rich spinach and artichoke dip, served with warm, crispy bread or crunchy tortilla chips. It's a crowd-pleasing appetizer that will have everyone coming back for more.

Main Courses:

Vegan Lasagna: Layered with savory marinara, creamy cashew ricotta, and hearty vegetables, this vegan lasagna is a comforting and satisfying main course that will please even the most dedicated meat-eaters.

Stuffed Bell Peppers: These vibrant bell peppers are filled with a flavorful mixture of quinoa, black beans, and spices, then topped with a zesty tomato sauce and baked to perfection. They make for a colorful and nutritious main course that's sure to impress.

Why trust this Vegan Snickerdoodle Cupcakes Recipe:

This recipe offers a delectable fusion of cinnamon and vanilla extract to create a tantalizing flavor profile. The use of vegetable oil and apple cider vinegar ensures a moist and tender crumb, while the vegan butter and vegetable shortening in the frosting provide a luscious, creamy texture. The inclusion of non-dairy milk further enhances the richness of the frosting. With a perfect balance of sweetness and spice, these snickerdoodle cupcakes are a delightful treat for vegans and non-vegans alike.

Want to share your experience making these delightful Vegan Snickerdoodle Cupcakes or discuss variations on the recipe? Join the conversation in our Baking and Desserts forum section!

FAQ:

Can I use a different type of flour for this recipe?

Yes, you can use whole wheat flour or a gluten-free flour blend as a substitute for all-purpose flour. Just keep in mind that the texture and flavor may vary slightly.

Can I replace the vegetable oil with another type of oil?

Certainly! You can use melted coconut oil, canola oil, or even olive oil as a substitute for vegetable oil. Each oil will impart its own unique flavor to the cupcakes.

Can I omit the frosting and still enjoy the cupcakes?

Absolutely! The cupcakes are delicious on their own, and you can skip the frosting if you prefer a simpler treat. The cinnamon sugar topping adds a delightful touch even without the frosting.

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes in advance and store them in an airtight container at room temperature for up to 2 days. If you plan to frost them, it's best to do so just before serving to maintain the freshness of the frosting.

Can I use regular dairy milk in the frosting instead of non-dairy milk?

Yes, you can use regular dairy milk if you don't need the cupcakes to be vegan. Simply substitute an equal amount of regular milk for the non-dairy milk in the frosting recipe.