These vegan cinnamon bun cupcakes are so good! One of my favourite cupcake flavours I think, but then I love anything that tastes like cinnamon buns. Apparently Ben and Jerry’s have released a cinnamon bun dairy free ice-cream over in America, I would literally fly over there just to try it!!
They have a cinnamon sticky centre which is made with vegan butter and sugar so it stays soft and tastes delicious. They are super quick and easy to make so if you feel like something cinnamon bun flavoured then these are a much quicker solution than making actual cinnamon buns from scratch!
I used white spelt flour but you could easily switch it for self-raising flour.
Here is the recipe, hope you enjoy them as much as I did!
VEGAN CINNAMON BUN CUPCAKES
- 180 g Sugar
- 220 g White Spelt Flour or self-raising flour
- 1/4 tsp Baking Powder
- 1/4 tsp Bicarbonate of Soda
- 200 ml Dairy-Free Milk
- 1 tsp Apple Cider Vinegar
- 100 ml Oil
- 1/4 cup Dairy-Free Butter
- 1 tbsp Cinnamon
- 3 tbsp Sugar
- 3 tsp Icing Sugar
- 1.5 tsp Water
- 1/2 tsp Cinnamon
Preheat the oven to 170 degrees.
Add the apple cider vinegar to the dairy free milk. Then add the oil.
Add the sugar, flour, baking powder and bicarbonate of soda to a mixing bowl then slowly pour in the liquid (dairy-free milk, oil and apple cider vinegar) mixture.
Mix the centre ingredients together (cinnamon, sugar and dairy-free butter).
Divide half the cake mixture between 12 cupcake cases then divide the centre filling before dividing the rest of the cake mixture between the cakes. Place the centre filling in the middle of the cake, this means when they are baked they will have a cinnamon centre.
Bake for 15-20 mins then leave to cool.
Mix the topping ingredients together then drizzle over the cupcakes.
You might also like my VEGAN MINT OREO CUPCAKE RECIPE or my VEGAN ALMOND AND RASPBERRY CUPCAKE RECIPE.