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
Scale
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
