Vegan Cinnamon Cupcakes
Vegan cinnamon cupcakes are a delicious and healthy alternative to traditional cakes, made without any animal products. The warm, spicy flavor of cinnamon is perfect for the autumn and winter seasons, but can be enjoyed any time you crave a little sweetness. This cupcake is not only tasty but also nutritious, as almond milk and apple juice add freshness, and walnuts provide extra crunch. Vegan cinnamon cupcakes are an ideal choice if you are looking for a healthy sweet treat that is both delicious and nourishing.
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 350°F (180°C) to ensure it reaches the correct temperature while you prepare the batter.
2
In a large bowl, whisk together the dry ingredients: flour, cane sugar, baking powder, baking soda, salt, and cinnamon.
3
In a separate bowl, combine the wet ingredients: almond milk, coconut oil, apple juice, and vanilla extract.
4
Gradually add the wet ingredients to the dry ingredients, mixing until just combined and the batter is smooth with no lumps.
5
Gently fold the chopped walnuts into the batter, ensuring they are evenly distributed.
6
Divide the batter evenly among muffin liners, filling each about 2/3 full to allow room for rising.
7
Bake the cupcakes for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown.
8
Allow the cupcakes to cool completely in the muffin tin before serving.
9
Garnish with a sprinkle of cinnamon sugar or a vegan frosting, if desired.
