Vegan Cinnamon Roll Cupcakes

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Don't pass cause they're VEGAN!!! The taste of these cupcakes are excellent!

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Ingredients

  • Dry Ingredients:
  • 1 1/2 cup all purpose flour
  • 1 cup sugar
  • 3/4 cup brown sugar
  • 1/3 cup pecans, chopped
  • 2 Tbsp cinnamon
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • Wet Ingredients:
  • 1/4 cup vegan margarine (earth balance), softened
  • 1/4 cup oil (sunflower, grape seed or vegetable)
  • 1/4 cup oil
  • 1/4 cup vegan vanilla yogurt
  • 1/3 cup applesauce
  • 1/3 cup vegan sour cream
  • 2/3 cup non dairy milk
  • 1 Tbsp vanilla
  • Frosting Ingredients:
  • 2 cups powdered sugar
  • 4 Tbsp non dairy milk
  • 1 Tbsp vegan margarine (earth balance), softened
  • 1 Tbsp vanilla extract

Preparation

Step 1

1. Line cupcake tins with paper or foil cups. (i prefer foil). Preheat oven to 350 degrees.
2. In a large mixing bowl, sift the dry ingredients together, except for the pecans. In another bowl, mix the wet ingredients together. Pour the wet ingredients into the dry ingredients bowl and mix until all dry ingredients are wet and there are no lumps. Gently fold in the pecans. Do not over-mix.
3. Fill the cupcake liners 2/3 full. Do not over fill or the cupcakes will rise too high and the tops will stick together (if they do, use a butter knife and gently separate top from the tin)
4. Bake 15-20 minutes or until toothpick comes out clean. Check at 15 minutes and watch from there. Let cool 20 minutes before icing.

5. Make the frosting. Mix all of the ingredients in a saucepan and bring to a boil, stirring constantly until melted. Drizzle over the tops of the cupcakes.

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