Vegan Snickerdoodle Cupcakes Recipe maggiehc

Name: Vegan Snickerdoodle Cupcakes Recipe maggiehc
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup soy milk; 1 teaspoon apple cider vinegar; 1/3 cup + 2 teaspoons vegetable oil; 1 1/4 cup flour; 2 tablespoons cornstarch; 3/4 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup sugar; 2 teaspoons vanilla extract; 1/2 teaspoon orange extract; 2 teaspoons cinnamon; 2 tablespoons brown sugar

Servings: persons

1 cup soy milk
1 teaspoon apple cider vinegar
1/3 cup + 2 teaspoons vegetable oil
1 1/4 cup flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon orange extract
2 teaspoons cinnamon
2 tablespoons brown sugar

1
Preheat oven to 350 degrees F. Line a cupcake pan with paper liners.
2
Mix together soymilk and vinegar and set aside for 1-5 minutes.
3
In a large bowl, mix together flour, cornstarch, baking powder, baking soda, salt, and white sugar.
4
-In a small bowl, mix together the cinnamon, brown sugar and 2 teaspoons of the vegetable oil.
5
Add remaining oil and the orange and vanilla extracts to the soured soymilk.
6
Stir together and add to the dry ingredients.
7
Mix together to form a smooth batter.
8
Pour into the lined cupcake pan.
9
Spoon a heaping 1/2 teaspoon full of the cinnamon mixture into each cupcake.
10
Make a zigzag with a bamboo stick or toothpick.
11
Bake for 19-22 minutes until a toothpick inserted in the center comes out clean.
12
Allow to cool and frost with vanilla frosting and sprinkle with cinnamon sugar.
13
Frosting Notes: I rarely measure when I make vanilla frosting.
14
I just take 1/2 cup of softened Earth Balance and 1 teaspoon of vanilla extract and beat it with enough sifted powdered sugar to get the right consistency and taste.
15
If it gets too thick I thin it with a little soy milk.
16
I hate using shortening because I think the waxy texture and taste ruin frosting.

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup soy milk, 1 teaspoon apple cider vinegar, 1/3 cup + 2 teaspoons vegetable oil, 1 1/4 cup flour, and more.

Yes, Vegan Snickerdoodle Cupcakes Recipe maggiehc falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!