Cinnamon is one of the most flavourful and familiar spices around us. It is used in different dishes. There are so many dishes you will find that are incomplete without the presence of cinnamon, like the Pumpkin spice. It can be also used in drinks and baking.
Using this spice in baking is a unique way to have it. It can be used to make bread, cookies, waffles, muffins, etc.
If you look around, vegan cinnamon cupcakes are definitely one of the popular baking items among vegans that is made with cinnamon.
What Is Vegan Cinnamon cupcakes with biscoff buttercream?
Vegan cinnamon cupcakes are a great way to showcase the cozy flavors of cinnamon. It is a nice and moist cake topped with buttercream frosting. If you want to make cupcakes for someone special or any occasion, then go for it.
What is it made of?
As this cupcake is named a cinnamon cupcake, so its main attraction has to be cinnamon. Rather than that, you will also need oil, Custer sugar, oat milk, baking powder, mixed spice, and flour.
For frosting, you will need icing sugar, lotus biscoff spread, and 1 stick of butter.
Why you will love it?
- Flavors: This cake is a unique way to taste and enjoy the flavors of cinnamon. It will give you a different experience compared to other cupcakes.
- Easy To Make: It is not very difficult to make a perfect vegan cinnamon cupcake. If you follow all steps properly, then you must get the perfect result.
- Nice and Moist: These cupcakes are very moist and topped with buttercream frosting. It is perfect for any occasion.
How to make vegan cinnamon cupcakes with biscoff buttercream:-
Ingredients:-
Cupcakes:-
Frosting-
Instructions:-
How to serve it?
After your cakes are baked properly serve them fresh or leave them at a cool room temperature for 2-3 days. Place them on a beautiful plate, sprinkle some cinnamon powder if you want a strong flavor.
FAQ:-
How long you can store these vegan cinnamon cupcakes?
You can easily store this cake in the refrigerator for 2 to 3 days.
How do I know when cupcakes are done?
When you will see the cupcakes no longer look wet, they are done. If it feels wet and stays pressed in, give it another minute before testing again.
Recipe:-
Cinnamon cupcakes with biscoff buttercream
Equipment
- 2 mixing bowl
- 1 wooden spoon
- cupcake cases
Ingredients
- 60 ml sunflower oil
- 120 g caster sugar
- 125 ml oat milk
- 1 tbsp apple cider vinegar
- 1/2 tbsp mixed spice
- 1 tbsp ground cinnamon
- 250 g vegan stick butter
- 3000 g icing sugar
- 1 tbsp Lotus Biscoff spread
Instructions
- First of all, preheat your oven to 180c fan.
- Take a cupcake tray and place paper cases on it.
- Take a mixing bowl and combine the oat milk and apple cider vinegar and mix them together. Set this mixture aside for 5 minutes to thicken and create your vegan buttermilk.
- Take another mixing bowl, use a wooden spoon to mix the sugar and oil. Stir in the buttermilk mixture, then shift your dry ingredients into the bowl also
- Fold everything together to create a smooth cake batter
- When youyour batter is ready, divide them evenly between your cupcake cases.
- Place them into your preheated oven to bake for 25 to 28 minutes.
- After they baked properly remove them and allow to cool thoroughly on a wire cooling rack.
- Meanwhile, for the buttercream frosting, allow your vegan butter to come to room temperature, then use a stand mixer or electric hand whisk to beat this until pale and fluffy.
- Gradually add in your icing sugar whilst whisking and continue to do so until everything is fully combined.
- Now, add your Biscoff spread and beat this into the frosting.
- Once your cakes have fully cooled, top each of them with a swirl of buttercream.
Notes
- If you want a less or more sweet feel free to adjust the amount of powdered sugar
- Please don’t use granulated sugar because it will make the frosting grainy
- It can be stored in an airtight container at room temperature for up to 2 days
- Didn’t overload the cupcake batter with cinnamon because there is such thing of too much of a good thing with cinnamon