Vegan Snickerdoodle Cupcakes

• Vegan

• Refrigerated

  • 1 tbsp Non-dairy milk

• Condiments

  • 1/4 cup Vegan buttery spread

• Baking & Spices

  • 1/2 tsp Baking soda
  • 3/4 tsp Cinnamon
  • 1 Cinnamon
  • 3/4 cups Coconut sugar
  • 2 3/4 cups Confectioners' sugar
  • 1/2 tsp Salt
  • 1 1/2 cups Spelt flour, white
  • 2 1/2 tsp Vanilla extract, pure
  • 1/4 cup White sugar

• Oils & Vinegars

  • 1/2 cup Canola oil
  • 1 tsp White vinegar

Found on theprettybee.com

Description

Ingredients

• 1½ cups white spelt flour (or all-purpose flour)
• ¾ cups coconut sugar (or light brown sugar)
• ¼ cup white sugar
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup cold water
• ½ cup organic canola oil
• 2½ teaspoons pure vanilla extract
• 1 teaspoon white vinegar
• ¼ cup vegan buttery spread
• 2¾ cups confectioners sugar, sifted
• ¾ teaspoon cinnamon
• 1-3 Tablespoons non-dairy milk
• cinnamon for top

Directions

• Preheat oven to 375 degrees. Line a muffin pan with paper cupcake liners.
• Put the dry ingredients in a bowl, and whisk to blend. Add the wet ingredients and beat with a mixer on medium speed.
• Fill each muffin cup about two thirds full with batter.
• Bake for about 20-25 minutes, until cupcakes have risen and are golden brown.
• Let fully cool on cooling rack before frosting.
• Make the frosting: Whip the vegan buttery spread on medium speed. Add the powdered sugar and one tablespoon of non-dairy milk and continue to blend together. If the frosting is too thick, add a little more milk until the desired thickness is reached.
• Frost the cupcakes and dust with cinnamon.