Are you a fan of moist, cinnamon infused cakes? What about sugar free, naturally colored, creamy frosting? Well look no further friends, these cinnamon cupcakes with blackberry cashew frosting are here to bring a little Autumn magic into your life this fall! The perfect cakes to see you into the new season, flavored with Autumn’s famous spice, cinnamon, and decorated with a sweet garnish of late summer blackberries and a lush cashew blackberry frosting.

Cinnamon Cupcakes with Blackberry Frosting [Vegan]


Cooking Time




Cinnamon Cupcakes

  • 1/2 cup coconut sugar
  • 1/2 cup vegan butter
  • 2 tablespoons molasses
  • 2 flax eggs (2 tablespoons flaxseed mixed with 5 tablespoons water)
  • 2 cups plain flour
  • 1 teaspoon baking soda
  • Pinch salt
  • 2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 teaspoon vanilla
  • 1 cup non dairy milk


  • 1 cup cashews, soaked and drained
  • 1/2 cup coconut milk
  • 2 tablespoons coconut oil
  • 1/4 cup blackberries
  • 1 teaspoon vanilla
  • 1/2 lemon, juiced


  1. Start by preparing frosting. Mash blackberries to a pulp in a small bowl with a fork. Add all frosting ingredients to a food processor and blend for 7-8 minutes, until really smooth and creamy. Stop and scrape down the sides of the processor as needed. Set aside frosting to chill in the fridge.
  2. Heat oven to 360°F and line a cupcake tin with 10 cases.
  3. In a large bowl, beat coconut sugar, butter and molasses together until smooth. Add in flax eggs and mix again to combine. Stir in flour, baking soda, salt, cinnamon and nutmeg. Add soy milk and mix with a spoon. The batter should be thick, but pourable. Spoon batter into cupcake cases about 2/3 of the way full.
  4. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool in the pan for 5 minutes before transferring to cooling racks.
  5. Fill a piping bag with a large star tipped nozzle and spoon in blackberry frosting. Swirl on top of cupcakes and top with sprinkles and blackberries.
  6. Enjoy!