Description
Delicious homemade cinnamon cupcakes topped with a creamy, tangy cashew frosting infused with fresh blackberries. Perfectly spiced with cinnamon and nutmeg, these vegan cupcakes combine moist texture with rich, fruity frosting for a delightful treat.
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 Frosting: Start by mashing the blackberries into a pulp using a fork in a small bowl. Add all frosting ingredients (soaked cashews, coconut milk, coconut oil, mashed blackberries, vanilla extract, and lemon juice) into a food processor and blend for 7-8 minutes until the mixture is very smooth and creamy. Stop and scrape the sides as needed. Once done, transfer the frosting to a container and place it in the fridge to chill while you prepare the cupcakes.
- Preheat Oven and Prepare Tin: Heat your oven to 180°C (356°F) and line a cupcake tin with 10 cupcake cases to prepare for baking.
- Make Cupcake Batter: In a large mixing bowl, beat together coconut sugar, vegan butter, and molasses until smooth and creamy. Add the flax eggs (prepared flaxseed mixed with water) and mix well to combine. Stir in the plain flour, baking soda, salt, cinnamon, and nutmeg. Add the soy milk and stir with a spoon until the batter is thick but still pourable.
- Fill and Bake: Spoon the batter into the cupcake cases filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Once baked, allow cupcakes to cool in the tin for 5 minutes.
- Cool and Frost: Transfer the cupcakes to a wire cooling rack and let them cool completely. Fill a piping bag fitted with a large star nozzle with the chilled blackberry cashew frosting. Pipe the frosting in swirls on top of each cupcake, then garnish with sprinkles and extra blackberries if desired.
- Serve and Enjoy: Serve the cupcakes fresh and enjoy this delicious vegan treat perfect for any occasion.
Notes
- Cashews should be soaked overnight in cold water or in boiling water for 20 minutes before use. Use just enough water to cover them. After soaking, drain and rinse the cashews thoroughly for the smoothest frosting texture.
- Flax eggs are made by mixing 2 tablespoons of flaxseed meal with 5 tablespoons of water and letting it sit for a few minutes until it gels.
- Ensure cupcakes are completely cooled before frosting to prevent the frosting from melting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280 kcal
- Sugar: 14 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
