Cinnamon-Sugar Cupcakes (Vegan)

If you love churros but you don’t want to deal with the hassle of deep-frying…this dessert is for you. For this recipe, don’t hassle with a bunch of bowls and utensils. You just need one bowl and one mixing device!

Makes 12 cupcakes

Before You Start

Preheat oven to 350 degrees Fahrenheit and prepare a 12-cupcake pan with cupcake liners

Ingredients

Batter

• 1/2 cup high-fat vegan butter*

• 2/3 cup brown sugar

• 1/3 cup granulated sugar

• 2 tsp vanilla extract

• 2 tsp apple cider vinegar

• 1 cup non-dairy milk

• 2 cup all-purpose flour

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1.5 tsp cinnamon

• 1/2 tsp salt

  *Such as Miyoko’s butter or a mix of typical margarine and vegetable shortening.

Frosting

• 1/2 vegetable shortening

• 2 cups powdered sugar

• 1 tsp vanilla extract

• 2 tbs creamer or coconut milk

• 1/2 tsp cinnamon

Preparation

1. Cream butter and sugar (stand mixer, hand mixer, or whisk) until light and fluffy. This can take several minutes.

2. Mix in the extract, vinegar, and milk until incorporated.

3. Add the flour, baking powder, baking soda, cinnamon, and salt. Mix until completely incorporated and thick. Do not over mix.

4. Add an ice-cream scoop per cupcake tin and then drop the cupcake pan on the counter top to remove any air spaces in the tin. The tins should be about 3/4 full of batter.

5. Bake for 20 minutes or until a toothpick leaves the cupcakes clean.

6. While the cupcakes are baking, whisk all the frosting ingredients in your mixing bowl until you have a fluffy consistency.

7. Allow the cupcakes to cool (you can speed this up in the refrigerator) and then frost with a knife or piping bag.

---

Annalise