How to make Vegan Snickerdoodle Cupcakes recipe

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These vegan snickerdoodle cupcakes are a delicious twist on the classic cookie. They are made with a light and fluffy cinnamon-sugar cupcake base, topped with a creamy vegan cream cheese frosting and sprinkled with a crunchy cinnamon-sugar topping. The perfect treat for any occasion, these vegan snickerdoodle cupcakes are sure to be a hit! They are easy to make, and the perfect way to satisfy your sweet tooth without compromising on flavor.


Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
In a large bowl, beat together the vegan butter, granulated sugar, and brown sugar until light and fluffy. Beat in the vanilla extract and almond milk.
Add the dry ingredients to the wet ingredients and mix until just combined.
Divide the batter evenly among the cupcake liners, filling each one about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely before frosting.
To make the frosting, beat together the vegan cream cheese, vegan butter, powdered sugar, and cinnamon until light and fluffy. Spread the frosting onto the cooled cupcakes.
In a small bowl, mix together the granulated sugar and cinnamon. Sprinkle the mixture over the frosted cupcakes.

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