Cinnamon Cupcakes with Cinnamon Buttercream Frosting

​These cinnamon cupcakes are moist, light, and fluffy with a warm cinnamon sugar flavor reminiscent of snickerdoodle cookies. They’re topped with a creamy homemade cinnamon sugar buttercream frosting. This recipe can be made in 1 bowl, it’s naturally dairy-free and is affordable since it doesn’t use any expensive eggs!

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Why You’ll Love These Cinnamon Cupcakes

These cinnamon cupcakes are perfect as the weather starts to get a bit chillier. I love how moist, sweet and warm these cupcakes are…and they’re SO easy. Here are a few more reasons we love this recipe and you will too:

• Warm Cinnamon Flavor: These cupcakes are infused with a cinnamon sugar flavor that’s reminiscent of snickerdoodle cookies making them perfect for cinnamon lovers. They’re cozy and perfect for winter or fall baking. 

• Creamy Cinnamon Buttercream: The homemade cinnamon buttercream frosting adds a creamy, rich layer that complements the light texture of the cupcakes.

• One-Bowl Wonder: No need for multiple bowls or complicated steps. This recipe is straightforward and can be whipped up in just one bowl. Less cleanup, more cupcake enjoyment!

• Dairy-Free & Eggless: This recipe is a great option for those with dietary restrictions, being both dairy-free and eggless, without compromising on texture or flavor.

• Affordable Ingredients: You won’t need any expensive or hard-to-find ingredients for this recipe. Everything you need is probably already in your pantry!

Ingredients

This recipe uses pantry-friendly, simple ingredients. Here’s what you’ll need:

• Vegetable Oil or Vegan Butter: This forms the base for our moist cupcakes. Vegan butter makes the cake a bit richer but this recipe is just as delicious with regular oil! If using vegan butter, be sure it’s melted and cooled.

• Granulated and Light Brown Sugar: These sugars work together to provide a balanced sweetness and a subtle depth of flavor.

• Pure Vanilla Extract: Vanilla enhances the overall flavor, adding a layer of complexity.

• Apple Cider Vinegar or White Vinegar: This ingredient interacts with the baking soda to help the cupcakes rise, making them light and fluffy.

• Room Temperature Oat Milk: Oat milk contributes moisture and a slight creaminess. It should be at room temperature for optimal mixing.

• All-Purpose Flour: This is the structural element of the cupcakes, providing the right crumb texture. Cake flour can also be used but it isn’t necessary.

• Ground Cinnamon and Nutmeg: These spices are key for that warm, comforting flavor.

• Baking Powder and Baking Soda: These ensure that your cupcakes rise well during baking.

• Fine Salt: A small amount of salt is crucial for balancing the flavors.

Substitutions

If you’re looking to make some swaps, here are a few ideas:

• Oat Milk: Almond or soy milk can be used as a substitute, provided they are at room temperature. Dairy-free milk can also be subbed 1:1 with dairy milk.

• Vegetable Oil: Feel free to use coconut oil, avocado oil or another butter alternative.

• Light Brown Sugar: Coconut sugar or more granulated white sugar can be used as an alternative.

• Apple Cider Vinegar: White vinegar can be used in place of apple cider vinegar for the same leavening effect.

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Helpful Equipment

• Standard-size muffin tins + paper cupcake liners
• Large mixing bowl 
• Piping bag (optional)

Step By Step Instructions

STEP 1: Preheat the oven to 350°F or 176°C. Line 2 standard-size muffin tins with paper liners.

STEP 2: In a large bowl, cream the oil and sugars together. Add the vanilla, vinegar, and room-temperature oat milk into the sugar mixture and whisk until well combined.

STEP 3: Next, sift in the flour, baking powder, baking soda, cinnamon, nutmeg and salt onto the wet ingredients. Use a fork to sift the dry ingredients together.

📌 TIP: This cupcake batter can be made in a stand mixer. Follow the same steps as above but mix on low speed with the mixer. Use a spatula to scrape the sides of the bowl as you mix. 

STEP 4: Mix the dry ingredients into the wet ingredients for 1-2 minutes until there are no (or very few) lumps. Transfer the batter to the prepared cupcake pans. Fill the liners just shy of ¾ of the way full. This is about 2-3 tablespoons of batter.

📌 TIP: To make these into gorgeous cinnamon swirl cupcakes, you can mix together 3 tbsp of granulated sugar and 1 tsp of ground cinnamon in a small bowl. Then, spoon about 1 tsp into each cupcake liner and swirl it with a knife into the batter.

STEP 5: Bake at 350°F for 18-20 minutes. Let the cupcakes cool for 5 minutes in the cupcake tin, then transfer to a wire rack to cool completely.

To Make the Cinnamon Buttercream:

STEP 7: Beat the softened salted vegan butter until smooth with a hand mixer on medium speed.

STEP 8: Slowly mix in powdered sugar, vanilla, cinnamon, and 1 tbsp of dairy-free milk until combined.

📌 TIP: To thin the frosting to a pipe-able consistency, add 1-2 additional tbsp of milk as needed.

STEP 9: Pipe or spread the frosting on the cooled cupcakes and enjoy your dairy-free cinnamon cupcakes!

Serving

These fluffy cupcakes are ideal for the fall and winter seasons when warm spices are most appreciated. 

They pair excellently with hot beverages like coffee, lattes or tea, making them a perfect afternoon treat or a complement to a holiday meal.

You can sprinkle a bit of cinnamon sugar on top or even add a cinnamon stick for the perfect finishing touch.

Storage

Store these cupcakes in an airtight container or covered well with plastic wrap at room temperature for up to 2-3 days. Extra frosting can be stored in the fridge for up to 5 days. 

Helpful Tips

• Use a Digital Scale: Measure the ingredients with a food scale for the most accurate results.

• Use Room Temperature Ingredients: Make sure the oat milk is at room temperature for the best mixing results.

• Avoid Overfilling the Cupcake Liners: Use 2-3 tbsp of batter per cupcake for the best results.

• Allow the Cupcakes to Cool Completely: This will prevent the buttercream from melting. 

FAQ

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