Cinnamon Cupcakes with Cashew Frosting Recipe

If you’re on the hunt for a spice-filled treat that’s a little bit unique but 100% delicious, you’re going to adore this Cinnamon Cupcakes with Cashew Frosting Recipe. I absolutely love how these cupcakes come out — warm, cozy cinnamon notes in a tender crumb, topped with the creamiest, naturally sweet cashew frosting with a delicate blackberry twist. When I first tried this combo, I was hooked immediately. Grab your apron and get ready to make a fan-freaking-tastic batch that’ll have your family and friends begging for more.

this Recipe

Ingredients You’ll Need

The magic of this Cinnamon Cupcakes with Cashew Frosting Recipe starts with ingredients that balance each other perfectly, creating cupcakes that are moist and flavorful, with a frosting that’s luxurious but fresh. Here’s a breakdown of what you’ll want to gather before you start baking.

• Coconut sugar: I love it because it adds a subtle caramel taste and keeps it less refined than white sugar.
• Vegan butter: This gives the cupcakes a tender crumb without any dairy.
• Molasses: Just a touch for depth and richness — don’t skip it!
• Flax eggs: A brilliant vegan egg substitute that helps bind everything together.
• Plain flour: Your base for fluffy cupcakes; you can swap for gluten-free if you want.
• Baking soda: Your rise agent — fresh is key here for that perfect lift.
• Cinnamon and nutmeg: The stars of the spice show, bringing warmth and comfort.
• Vanilla: Adds sweetness and depth to both batter and frosting.
• Soy milk: Use any plant milk you prefer; soy works great for texture.
• Cashews: Soaked overnight for creamy frosting without dairy.
• Coconut milk and oil: Essential for richness and smooth frosting.
• Blackberries: I mash these to add a gentle fruity tang to the frosting.
• Lemon juice: Brightens the frosting and balances the sweetness beautifully.

Variations

I love making this Cinnamon Cupcakes with Cashew Frosting Recipe my own, switching up little things to fit the season or mood. Feel free to get creative — it’s fun to explore how different tweaks can add a personal touch.

• Spice it up: Swap out nutmeg for ground ginger or cloves if you want a punchier spice profile; my family goes wild for the ginger version during the holidays.
• Fruit switch-up: Instead of blackberries, try raspberries or even a few mashed dates for a sweeter frosting twist.
• Nut-free option: Use sunflower seeds soaked instead of cashews if you’re avoiding nuts — works wonderfully with the right blending.
• Gluten-free: Swap the flour for a 1:1 gluten-free baking blend; I learned this when baking for friends with allergies and it was a hit.

How to Make Cinnamon Cupcakes with Cashew Frosting Recipe

Step 1: Prep the Frosting First

Start by mashing the blackberries into a pulp with a fork. This releases all their juicy flavor. Then toss them into your food processor along with the soaked cashews, coconut milk, coconut oil, vanilla, and freshly squeezed lemon juice. Blend for 7-8 minutes until it’s super smooth and creamy. Don’t be shy — stop and scrape down the sides a few times to get everything incorporated perfectly. Pop the frosting in the fridge to chill — this step is key so it firms up nicely when you’re ready to frost the cupcakes.

Step 2: Whip Up the Cupcake Batter

Preheat your oven to 180°C (350°F) and line a cupcake tin with 10 cases. In a large bowl, beat together the coconut sugar, vegan butter, and molasses till it’s smooth and luscious. Then add your flax eggs and mix everything again until combined. Next, sift in the flour, baking soda, salt, cinnamon, and nutmeg — I find sifting avoids lumps here and helps the cupcakes be extra fluffy. Stir everything together before adding the soy milk and mixing with a spoon just until the batter is thick yet pourable. Be careful not to overmix; a few lumps are totally fine.

Step 3: Bake and Cool

Spoon the batter about two-thirds full into each cupcake case. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. I usually check at the 18-minute mark so they don’t dry out. Once out, let the cupcakes cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely before frosting.

Step 4: Frost and Decorate

Fill a piping bag fitted with a large star tip with the chilled cashew frosting. I love swirling generous, pretty rosettes atop each cupcake — it looks so inviting! For a finishing touch, sprinkle some colorful sprinkles and pop a fresh blackberry right in the center. They look as good as they taste!

How to Serve Cinnamon Cupcakes with Cashew Frosting Recipe

Garnishes

I love topping these cupcakes with fresh blackberries and a sprinkle of colorful, natural sprinkles for that extra pop. Sometimes I add a tiny pinch of cinnamon on the frosting swirl for an aromatic hint right before serving — it’s such a simple touch that really delights the senses.

Side Dishes

These cupcakes go amazingly well alongside a cup of chai tea or a creamy oat milk latte — the spices complement each other so well. For a brunch setup, pair them with fresh fruit salads or a light almond yogurt for a complete treat.

Creative Ways to Present

For special occasions, I love arranging these cupcakes on a rustic wooden platter with extra blackberries scattered around and tiny edible flowers for a colorful display. Wrapping each cupcake in a small parchment paper collar also adds a charming bakery vibe — it’s a little step that impresses every guest.

Make Ahead and Storage

Storing Leftovers

I store these cupcakes in an airtight container in the fridge because of the cashew frosting. They keep well for up to 4 days. Before serving, I like to bring them to room temperature for 30 minutes to soften the frosting and restore the cupcake’s tender crumb.

Freezing

Freezing frosting-topped cupcakes can be tricky, so I freeze the cupcakes without frosting wrapped tightly in plastic wrap and then in a freezer bag. When ready, I thaw them overnight in the fridge and frost fresh. This method keeps them tasting fresh and not soggy.

Reheating

If you want a warm cupcake experience, reheat unfrosted cupcakes in a microwave for about 15 seconds or in a low oven for 5 minutes. Then add your frosting just before serving so it stays creamy and fresh.

FAQs

Final Thoughts

This Cinnamon Cupcakes with Cashew Frosting Recipe has become a beloved staple in my kitchen — it’s that perfect combination of cozy spice and fruit-forward creaminess that just delights everyone who tries it. I hope you give it a go and find just as much joy in baking and sharing these cupcakes as I do. They’re sure to add some extra sweetness and warmth to your day, whether for a special occasion or just a well-deserved treat. Happy baking, friend!

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