How do I ensure my vegan vanilla cupcakes are moist?

The recipe uses a combination of almond milk, water, and melted vegan butter, along with an egg replacer, to create a tender and moist vanilla cupcake base.

What is the best way to swirl the cinnamon streusel into the cupcake batter?

Pour 2 tablespoons of vanilla cupcake batter into each liner, then add 1 teaspoon of the prepared streusel, followed by another 2 tablespoons of batter before baking.

Can I make these Cinnamon Roll Cupcakes gluten-free?

While this recipe specifies all-purpose flour, you could experiment with a 1:1 gluten-free baking flour blend, though results may vary in texture.

How should I store leftover Cinnamon Roll Cupcakes?

Once cooled and iced, store these cupcakes in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to 5 days.

What kind of non-dairy milk is best for the icing?

Any non-dairy milk like almond, soy, or oat milk will work for the icing; use 2-3 tablespoons to achieve your desired consistency with the powdered sugar.

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Cinnamon Roll Cupcakes
[Vegan]

TM By: Taavi Moore

Author Bio

My name is Taavi Moore, and I am a graduate with my B.S. in Nutrition... Read More

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A close-up of a perfectly baked vegan Cinnamon Roll Cupcake, topped with a drizzle of white powdered sugar icing, showcasing the visible cinnamon streusel swirl.

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Cinnamon Roll Cupcakes [Vegan]

Dairy Free

Vegan

A fluffy vanilla cupcake embedded with a cinnamon streusel and smothered in a simple powdered sugar icing.

Ingredients You Need for Cinnamon Roll Cupcakes [Vegan]

For the Vanilla Cupcakes:

2 3/4 cups all-purpose flour
1 1/2 cups cane sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup almond milk
1 cup water
1 cup vegan butter, melted
1 egg replacer (or flax egg)

For the Cinnamon Streusel:

1/2 cup brown sugar
2 teaspoons cinnamon
2 tablespoons flour
1/4 cup vegan butter, melted

For the Icing:

1 cup powdered sugar
2-3 tablespoons non-dairy milk

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How to Prepare Cinnamon Roll Cupcakes [Vegan]

Preheat oven to 350°F degrees. Line a muffin tin with cupcake liners.
In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. In a separate smaller bowl, stir together vanilla, milk, water, butter, and egg until combined. Add wet mixture into dry. Stir until combined.
In a separate bowl, prepare the streusel. Combine all ingredients until thick and smooth.
Pour 2 tbsp of vanilla cupcake batter into each cupcake liner. Swirl in 1 teaspoon of streusel, followed by another 2 tbsp of cupcake batter. Bake for 25-26 min until a toothpick inserted comes out clean.
Whisk together powdered sugar and milk to make icing. Once cupcakes are completely cooled, pour over a bit of icing.
Alternatively, you can eat the cupcakes warm and still pour over the icing, just keep in mind it will be a bit messy. Enjoy!