Ingredients
12
12 servings
- •1 ½ cups all purpose flour
- •¾ cup brown sugar
- •¼ cup white sugar
- •1 teaspoon cinnamon
- •½ teaspoon baking soda
- •½ teaspoon salt
- •¾ cup cold water
- •½ cup vegetable oil
- •2 ½ teaspoons vanilla extract
- •1 teaspoon apple cider vinegar
- •2 cups powdered sugar
- •½ cup vegan butter
- •½ cup vegetable shortening
- •½ teaspoon vanilla extract
- •1 tablespoon nondairy milk
- •1 tablespoon white sugar
- •1 tablespoon cinnamon
Instructions
- Preheat oven to 375°F (190°C). 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. No need to worry about lumps so don’t over mix!
- Divide batter evenly between the liners. Bake for 18-20 minutes until the center cupcakes are golden and a toothpick comes out clean.
- Remove cupcakes from pan and refrigerate until completely cool.
- 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.
- In a small bowl mix together sugar and cinnamon.
- Once the cupcakes are cool, frost, and sprinkle the cinnamon sugar on the cupcakes.
- Enjoy!
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