Cinnamon Cupcakes with Cashew Frosting Recipe

If you’re on the hunt for a cupcake that combines warm spices with a luscious, creamy frosting, you’ve got to try this Cinnamon Cupcakes with Cashew Frosting Recipe. I absolutely love how these cupcakes come out soft and flavorful, while the cashew frosting adds a dreamy tangy-smooth finish that’s surprisingly light. Whether you’re baking for a cozy afternoon tea or impressing guests, this recipe will quickly become your go-to treat.

this Recipe

Ingredients You’ll Need

Choosing the right ingredients is key for these cupcakes. I always pick organic coconut sugar for its mild caramel notes, and sourcing good-quality cashews makes all the difference for a super-smooth frosting.

• Coconut sugar: Adds a natural sweetness with a touch of caramel, which complements the cinnamon perfectly.
• Vegan butter: Makes the cupcakes tender; I recommend unsalted to control salt levels.
• Molasses: Gives a deeper richness and moistness to the batter.
• Flaxseed (for flax eggs): Acts as a natural egg substitute; remember to mix with water and let it sit to gel.
• Plain flour: The base for your cupcakes—plain or all-purpose flour works fine.
• Baking soda: Helps cupcakes rise beautifully and keep a light texture.
• Salt: Enhances all the other flavors.
• Cinnamon and nutmeg: The dynamic duo for warm, cozy spice flavor.
• Vanilla extract: Just a splash to amplify sweetness and aroma.
• Soy milk: Provides moisture and helps keep the batter light.
• Cashews: Soaked overnight or in hot water, these create a creamy base for the frosting.
• Coconut milk: Adds richness and helps achieve that luxurious frosting texture.
• Coconut oil: Gives a subtle tropical note and stabilizes the frosting.
• Blackberries: Used fresh to give a subtle tartness and pretty color to the frosting.
• Lemon juice: Brightens the frosting and balances sweetness.

Variations

I love mixing things up with this Cinnamon Cupcakes with Cashew Frosting Recipe depending on the season or who I’m baking for. You could easily swap blackberries for raspberries or even maple syrup in the frosting for a different twist. The foundation is versatile, and I encourage you to make it your own.

• Variation: For an extra festive touch, sprinkle chopped toasted pecans or walnuts on top of the frosting — my family goes crazy for the crunch!
• Gluten-Free Option: I’ve tried using a gluten-free all-purpose blend, and while the texture changes slightly, the flavor still shines.
• Less Sweet: If you prefer your cupcakes less sweet, cut back slightly on coconut sugar and balance with a touch more molasses.

How to Make Cinnamon Cupcakes with Cashew Frosting Recipe

Step 1: Whip Up That Dreamy Cashew Frosting

This is my favorite part! Start by mashing your blackberries into a juicy pulp—it’s easiest with a fork. Then toss all your frosting ingredients (cashews, coconut milk, coconut oil, vanilla, lemon juice, and that purple fruit gold) into a food processor. Blend for a solid 7-8 minutes, scraping down the sides so it becomes ultra smooth and creamy. Pop this in the fridge while you bake the cupcakes so it firms up nicely and tastes even fresher.

Step 2: Mix the Cinnamon-Spiced Cupcake Batter

Preheat your oven to 180°C (350°F) and line a cupcake tin with paper cases. Beat together the coconut sugar, vegan butter, and molasses until silky smooth—I find a handheld mixer makes this super easy. Add in your flax eggs and mix again, then stir in flour, baking soda, salt, cinnamon, and nutmeg. The kitchen is about to smell amazing. Finally, pour in the soy milk and stir just until combined. The batter should be thick but still pourable, so don’t overmix or your cupcakes might turn dense.

Step 3: Bake and Cool Your Cupcakes

Spoon the batter into your lined tin, filling each about two-thirds full. Bake for 18-20 minutes, then check with a toothpick—it should come out clean or with just a few crumbs. Let them cool in the pan for 5 minutes so they don’t collapse when you move them, then transfer to a wire rack to cool completely before frosting. Patience pays off here!

Step 4: Frost and Finish

Fill a piping bag fitted with a large star tip with your chilled blackberry cashew frosting. I love swirling it on top to create a pretty design. Add a few fresh blackberries and sprinkles if you’re feeling fanciful. And just like that, your homemade Cinnamon Cupcakes with Cashew Frosting Recipe are ready to devour!

How to Serve Cinnamon Cupcakes with Cashew Frosting Recipe

Garnishes

I like topping mine with fresh blackberries for a pop of tartness and color, plus a sprinkle of cinnamon or edible flowers if I’m feeling fancy. Sometimes, I throw on a few crushed pistachios for extra texture—trust me, it’s delightful.

Side Dishes

Pair these cupcakes with a hot cup of chai tea or coffee to complement the cinnamon’s warmth. For an indulgent brunch, serve alongside fresh fruit salad or a dollop of dairy-free yogurt for a luscious balance.

Creative Ways to Present

For holidays or celebrations, I’ve arranged these cupcakes on a tiered cake stand decorated with seasonal greenery and scattered blackberries. It makes an inviting centerpiece that guests can’t help but dig into. You could also pipe the frosting in rosettes for a more elegant look—super easy with the star nozzle!

Make Ahead and Storage

Storing Leftovers

I store leftover cupcakes in an airtight container inside the fridge, which keeps them fresh for up to 4 days. The cashew frosting holds its texture nicely when kept chilled, but I always bring them to room temp before serving for the best flavor.

Freezing

Freezing is a lifesaver! I usually freeze unfrosted cupcakes in a single layer, then thaw them at room temperature before adding the frosting fresh. The cashew frosting can be frozen separately in a sealed container; just thaw and give it a quick re-whip before piping.

Reheating

To reheat, I gently warm cupcakes in the microwave for about 10-15 seconds (no frosting) or let them come to room temperature. Avoid reheating frosted cupcakes or the frosting might get melty. The softness you get is fantastic without any heat if you give them time to breathe.

FAQs

Final Thoughts

I can’t tell you how many times friends and family have told me they can’t believe these cupcakes are vegan—they’re just that good. The combination of cozy cinnamon-spiced cake with a silky, fruity cashew frosting creates a balance that’s both comforting and refreshing. If you try this Cinnamon Cupcakes with Cashew Frosting Recipe, I guarantee you’ll be making it again and again, especially once you get a taste of how easy and satisfying it is. Baking with friends or family? This recipe is guaranteed to bring smiles and requests for seconds.

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