How to make Vegan Snickerdoodle Cupcakes recipe

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These vegan snickerdoodle cupcakes are a delicious twist on a classic cookie. Made with almond flour, coconut oil, and vegan butter, these cupcakes are moist and fluffy with a hint of cinnamon. The perfect treat for any occasion, these cupcakes are sure to be a hit!


Preheat oven to 350 degrees F.
In a medium bowl, mix together almond flour, coconut oil, vegan butter, coconut sugar, almond milk, baking powder, baking soda, cinnamon, and salt until combined.
Line a cupcake tin with cupcake liners and fill each one with the batter.
Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Let cool completely before frosting.

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