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.
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.
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.
- 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
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