How do I make the flax eggs for these cupcakes?

To prepare the flax eggs for this recipe, you need to mix 2 tablespoons of flaxseed with 5 tablespoons of water and let it sit to thicken before adding to the batter.

What makes the blackberry frosting so smooth and creamy?

The frosting achieves its incredibly smooth and creamy texture by blending soaked cashews, coconut milk, and coconut oil in a food processor for 7-8 minutes, scraping down the sides as needed.

Can I use a different type of sugar for the cupcakes?

The recipe specifically calls for coconut sugar and molasses, which contribute to the unique flavor and moisture of these cinnamon cupcakes; altering these may change the final result.

How can I tell when the cinnamon cupcakes are fully baked?

The cupcakes are ready when they have baked for 18-20 minutes at 360 degreesF and a toothpick inserted into the center comes out completely clean.

What is the best way to store these frosted vegan cupcakes?

Since the frosting is chilled before use, it's best to store the frosted cupcakes in an airtight container in the refrigerator to maintain the frosting's consistency.

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Cinnamon Cupcakes with Blackberry Frosting
[Vegan]

Name: Cinnamon Cupcakes with Blackberry Frosting [Vegan]
Cook time: 20 min
Yield: 4 servings
Ingredients: 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; Frosting; 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

HP By: Harriet Porterfield

Author Bio

Bo is a plant-loving, herbal tea-hoarding foodie from the UK with a passion for vegan... Read More

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A close-up of two vegan cinnamon cupcakes, generously swirled with vibrant purple blackberry frosting, topped with colorful sprinkles and fresh blackberries.

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Cinnamon Cupcakes with Blackberry Frosting [Vegan]

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Ingredients You Need for Cinnamon Cupcakes with Blackberry Frosting [Vegan]

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

Frosting

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

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How to Prepare Cinnamon Cupcakes with Blackberry Frosting [Vegan]

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.
Heat oven to 360°F and line a cupcake tin with 10 cases.
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.
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.
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.
Enjoy!