If you’re searching for a cozy, irresistible treat that’s both a little unexpected and downright delicious, you’ve come to the right place. Today I’m sharing my beloved Cinnamon Cupcakes with Cashew Frosting Recipe—a perfect blend of warm spices and creamy, naturally sweet frosting that has quickly become a family favorite around here. Whether you’re baking for a special occasion, or just because, these cupcakes come together with thoughtful ingredients that you’ll love working with.
Why You’ll Love This Recipe
- Deliciously Moist Cupcakes: Thanks to the flax eggs and molasses, these cupcakes stay tender and have a lovely depth of flavor.
- Naturally Creamy Cashew Frosting: This dairy-free frosting feels indulgent and just sweet enough without overpowering the spice.
- Simple, Plant-Based Ingredients: I love how accessible the items are—easy to find and vegan-friendly.
- Beautiful Presentation: Frosted with fresh blackberries and a swirl of rich frosting, these cupcakes always look like a treat worth sharing.
Ingredients You’ll Need
Each ingredient in this Cinnamon Cupcakes with Cashew Frosting Recipe plays a special role. From the warming cinnamon and nutmeg in the cupcakes to the creamy, fruity cashew frosting, these flavors really come together to create something special. Here are the key players you’ll want to have on hand.
- Coconut sugar: A great natural sweetener that adds a subtle caramel undertone.
- Vegan butter: Use a good-quality one for best texture and taste in the cupcakes.
- Molasses: Adds moisture and that classic cinnamon-spiced depth.
- Flax eggs: These plant-based binders keep the cupcakes rich and moist without eggs.
- Plain flour: Provides structure; all-purpose works perfectly.
- Baking soda: Helps the cupcakes rise beautifully and stay tender.
- Cinnamon and nutmeg: The warming spices that give these cupcakes their signature flavor.
- Vanilla extract: Brings out the sweetness and spice.
- Soy milk: Keeps things moist and adds just a touch of creaminess.
- Cashews: Soaked and blended to create that silky frosting base.
- Coconut milk and oil: Add richness and smooth texture to the frosting.
- Blackberries: Both in the frosting and as fresh garnish for a burst of fruity brightness.
- Lemon juice: Lifts the frosting with a subtle tang that balances the sweetness.
Variations
I love how flexible this Cinnamon Cupcakes with Cashew Frosting Recipe is—you can adjust it for different flavor twists or dietary needs with ease. Don’t hesitate to make it your own!
- Spice it up: I sometimes add a pinch of ground cloves or ginger when I want a deeper spice profile, especially around the holidays.
- Nut-free option: If cashews aren’t your thing, I’ve successfully used soaked sunflower seeds instead for the frosting—just swap them in with the same method.
- Fruit variations: Fresh raspberries or pomegranate seeds work beautifully in the frosting or as a topping for a different fruity pop.
- Sweetener swap: If you need it refined sugar-free, you can try maple syrup instead of molasses, though that slightly changes the flavor.
How to Make Cinnamon Cupcakes with Cashew Frosting Recipe
Step 1: Prepare the Frosting First
I always start here because the frosting needs time to chill and thicken. Mash the blackberries with a fork until pulpy, then toss all frosting ingredients into a food processor. Blend for about 7–8 minutes, scraping the sides down now and then. This patience pays off with an ultra-smooth, creamy frosting that spreads and pipes like a dream. Pop it in the fridge to chill while you make the cupcakes.
Step 2: Mix Up the Cupcake Batter
Preheat your oven to 180°C (350°F) and line a cupcake tin with cases. In a large bowl, beat together the coconut sugar, vegan butter, and molasses until smooth and creamy. I like to make sure the butter is soft but not melted for a silky mixture. Next, add in your flax eggs and combine well. Stir in the dry ingredients—flour, baking soda, salt, cinnamon, and nutmeg—then add the soy milk and mix until you have a thick but still pourable batter.
Step 3: Bake to Perfection
Spoon your batter into the cupcake cases about two-thirds full—this helps them rise nicely without spilling over. Bake for 18-20 minutes, or until a toothpick comes out clean. When I nail the baking time just right, I get cupcakes that are moist inside with a slightly tender crust. Let them cool in the pan for 5 minutes before transferring to a rack to cool completely.
Step 4: Frost and Decorate
Fill a piping bag fitted with a large star tip with your chilled blackberry cashew frosting. I love swirling it generously on top, then adding a few fresh blackberries and sprinkles for a beautiful, inviting look. These little finishing touches always impress guests and family alike.
Pro Tips for Making Cinnamon Cupcakes with Cashew Frosting Recipe
- Soaking Cashews Longer: To get that extra creamy frosting, soak cashews overnight if you can—it’s worth the wait.
- Don’t Overmix Batter: I’ve learned that mixing the batter just until combined keeps the cupcakes tender, avoiding a tough crumb.
- Use Fresh Blackberries: They really bring a fresh pop and subtle tartness to balance the sweetness.
- Avoid Overbaking: I keep a close eye near the end and test early because even a couple of minutes too long can dry these cupcakes out.
How to Serve Cinnamon Cupcakes with Cashew Frosting Recipe
Garnishes
I’m really into keeping the garnish simple but elegant. Fresh blackberries on top of the frosting add that beautiful color contrast and a juicy burst. Sometimes I sprinkle a little cinnamon or a few toasted chopped nuts for texture, which is an unexpected but delightful touch.
Side Dishes
Since these cupcakes have warm, rich flavors, I like pairing them with a bright cup of chai tea or a light citrusy herbal tea. For a brunch spread, a fresh fruit salad with oranges, pomegranate, and mint complements these beautifully.
Creative Ways to Present
For holiday parties or birthdays, I often present these on a tiered cake stand decorated with extra blackberries and sprigs of fresh rosemary or mint. It feels rustic but festive, and guests always ask for the recipe!
Make Ahead and Storage
Storing Leftovers
I store leftover cupcakes in an airtight container in the fridge to keep the frosting fresh and creamy. They stay great for up to 3 days, though in my house they rarely last that long—everyone loves them too much!
Freezing
This recipe freezes well if you want to make ahead. I freeze the unfrosted cupcakes in a single layer, then freeze the frosting separately in a small airtight container. When you’re ready, just thaw and frost before serving for fresh-tasting cupcakes anytime.
Reheating
When I reheat leftovers, I let cupcakes come to room temp first, then pop them in the microwave for 10-12 seconds to warm through (frosting and all). It brings back that freshly baked softness without melting the frosting too much.
FAQs
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Can I use a different nut for the frosting instead of cashews?
Yes, you can substitute soaked sunflower seeds or blanched almonds if you’re allergic or don’t have cashews on hand. The key is to soak them well so they blend smoothly and create that creamy frosting texture.
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Are these cupcakes gluten-free?
The recipe uses plain all-purpose flour, so it’s not gluten-free as-is. However, you can experiment with a gluten-free flour blend, but you might need to adjust liquid ratios slightly for best texture.
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Can I make this recipe nut-free?
Absolutely! For a nut-free version, swap the cashew frosting for a creamy frosting made from refrigerated coconut cream whipped with a little sweetener and berry puree for flavor.
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How long do the cupcakes last?
They last about 3 days in the fridge stored in an airtight container, but honestly, I recommend enjoying them as fresh as possible because the frosting is best right after making.
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What’s the best way to avoid muffin liners sticking?
Using quality, non-stick cupcake liners or lightly greasing them helps. I also find that allowing cupcakes to cool completely before removing liners reduces sticking issues.
Final Thoughts
I absolutely love how this Cinnamon Cupcakes with Cashew Frosting Recipe turns out every time—warm, spiced cupcakes topped with a luscious, fruity frosting that feels like a little bite of heaven. When I first tried making frosting from soaked cashews, I never expected it to taste so indulgent and natural. These cupcakes have become my go-to when I want to impress friends with something that’s both vegan-friendly and packed with flavor. I’m sure you’ll enjoy making and sharing these as much as I do—go ahead, give it a try and treat yourself!
Print
Cinnamon Cupcakes with Cashew Frosting Recipe
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 10 large cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Western
- Diet: Vegan
Description
Delicious vegan cinnamon cupcakes topped with a creamy, tangy cashew blackberry frosting. These moist cupcakes combine warming cinnamon and nutmeg spices with a naturally sweet coconut sugar base, while the rich cashew frosting adds a luscious finish perfect for any occasion.
Ingredients
Cinnamon Cupcakes
- ½ cup coconut sugar
- ½ cup vegan butter
- 2 tbsp molasses
- 2 flax eggs (2 tbsp flaxseed mixed with 5 tbsp water)
- 2 cups plain flour
- 1 tsp baking soda
- Pinch salt
- 2 tsp cinnamon
- ⅛ tsp nutmeg
- 1 tsp vanilla extract
- 1 cup soy milk
Frosting
- 1 cup cashews, soaked and drained
- ½ cup coconut milk
- 2 tbsp coconut oil
- ¼ cup blackberries
- 1 tsp vanilla extract
- ½ lemon, juiced
Instructions
- Prepare the frosting: Mash the blackberries with a fork until pulpy in a small bowl. Add the mashed blackberries along with soaked cashews, coconut milk, coconut oil, vanilla extract, and lemon juice into a food processor. Blend for 7-8 minutes, scraping down the sides as needed, until the mixture becomes smooth and creamy. Transfer the frosting to the fridge to chill while you prepare the cupcakes.
- Preheat and prepare the baking tin: Preheat your oven to 180°C (356°F). Line a cupcake tin with 10 cupcake cases to prevent sticking and ensure easy removal.
- Make the cupcake batter: In a large bowl, beat together the coconut sugar, vegan butter, and molasses until the mixture is smooth and combined. Add the flax eggs and mix well. In another bowl, combine the plain flour, baking soda, salt, cinnamon, and nutmeg. Stir the dry ingredients into the wet mixture. Pour in the soy milk and gently mix with a spoon until a thick but pourable batter forms.
- Fill cupcake cases: Spoon the batter evenly into the cupcake cases, filling each about two-thirds full to allow room for rising during baking.
- Bake the cupcakes: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. After baking, allow the cupcakes to cool in the pan for 5 minutes before transferring them to a cooling rack to cool completely.
- Frost the cupcakes: Fill a piping bag fitted with a large star tip with the chilled blackberry cashew frosting. Pipe swirls of frosting on top of each cupcake. Optionally, decorate with additional blackberries and sprinkles for an attractive finish.
- Serve and enjoy: Serve the cupcakes once frosted. They make a perfect vegan treat suitable for celebrations or everyday indulgence.
Notes
- Cashews for the frosting should be soaked overnight in cold water, or for 20 minutes in boiling water to soften. Use just enough water to cover them, then drain and rinse well before blending.
- If you don’t have a food processor, use a high-powered blender to prepare the frosting.
- Flax eggs serve as an excellent vegan egg substitute, providing binding and moisture.
- Use fresh or frozen blackberries for the frosting depending on availability.
- To reduce prep time, the frosting can be made in advance and stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
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