How to make Vegan Baked Cinnamon Donut Cupcakes recipe

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These vegan baked cinnamon donut cupcakes are the perfect combination of a classic donut and a cupcake. They are light and fluffy, with a hint of cinnamon and a crunchy sugar topping. The vegan cupcakes are made with almond milk, coconut oil, and applesauce, and are sure to be a hit with vegans and non-vegans alike. Enjoy these vegan donut cupcakes as a delicious snack or dessert.


Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, whisk together the almond milk, coconut oil, applesauce, granulated sugar, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined.
Divide the batter evenly among the cupcake liners, filling each one about 3/4 full.
Sprinkle the turbinado sugar on top of each cupcake.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool completely before serving.

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