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Vegan Cinnamon cupcakes

Cinnamon cupcakes with biscoff buttercream

Cinnamon cupcakes are a great way to showcase the cosy flavours of it. It is a nice and moist cake topped with buttercream frosting. If you want to make cupcakes for someone special or any special occasion, then go for it.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Cuisine American
Servings 4

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