Vegan snickerdoodle cupcakes

Step 1

Preheat oven to 375°F (190°C). Line a cupcake pan with 12 liners.

Step 2

In a large bowl combine all the dry ingredients. Whisk together until well combined.

Step 3

In a medium bowl combine the wet ingredients. Mix well.

Step 4

Add the wet ingredients to the dry ingredients. Using a spatula mix everything together until just combined. No need to worry about lumps so don’t over mix!

Step 5

Divide batter evenly between the liners. Bake for 18-20 minutes until the center cupcakes are golden and a toothpick comes out clean.

Step 6

Remove cupcakes from pan and refrigerate until completely cool.

Step 7

While cooling, make the frosting! Combine the powdered sugar, vegan butter, vegetable shortening and vanilla extract using a stand or hand mixer. Add in non-dairy milk one tablespoon at a time until you achieve the desired consistency.

Step 8

In a small bowl mix together sugar and cinnamon.

Step 9

Once the cupcakes are cool, frost, and sprinkle the cinnamon sugar on the cupcakes.

Step 10

Enjoy!