Cinnamon Swirl Snickerdoodle Cupcakes |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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My son seems to love cinnamon even more than chocolate. These are dairy-free cupcakes for him. They are also vegan and egg-free. You could also top them with cinnamon crumb topping and serve them as muffins. Ingredients:
1 cup soymilk |
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 |
1/2 teaspoon orange extract |
2 teaspoons cinnamon |
2 tablespoons brown sugar |
Directions:
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 separate 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. Stir together and add to the dry ingredients. Mix together to form a smooth batter. Pour into the lined cupcake pan, filling each cup no more than 2/3 full.
6. Spoon a heaping 1/2 teaspoon full of the cinnamon mixture into each cupcake. Make a zigzag or spiral in the cupcake batter with a bamboo stick or toothpick.
7. Bake for 19-22 minutes until a toothpick inserted in the center comes out clean.
8. Allow to cool and frost with vanilla frosting and sprinkle with cinnamon sugar.
9. Frosting Notes: I rarely measure when I make vanilla frosting. 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. If it gets too thick I thin it with a little soy milk.
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