Description
Delicious vegan cinnamon cupcakes topped with a creamy cashew and blackberry frosting. These cupcakes combine warm spices like cinnamon and nutmeg with a moist, vegan base, and are finished with a smooth, tangy frosting made from soaked cashews and fresh blackberries. Perfect for a sweet treat that’s both dairy-free and full of flavor.
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 (see notes)
- ½ cup coconut milk
- 2 tbsp coconut oil
- ¼ cup blackberries
- 1 tsp vanilla extract
- ½ lemon, juiced
Instructions
- Prepare the Frosting: Mash the blackberries to a pulp in a small bowl using a fork. Add the mashed blackberries, soaked and drained cashews, coconut milk, coconut oil, vanilla extract, and lemon juice to a food processor. Blend for 7-8 minutes until the mixture is smooth and creamy, stopping occasionally to scrape down the sides. Once smooth, set the frosting aside in the fridge to chill.
- Preheat the Oven and Prepare Tin: Heat the oven to 180°C (350°F). Line a cupcake tin with 10 cupcake cases to prevent sticking and ease removal.
- Make the Cupcake Batter: In a large bowl, beat together the coconut sugar, vegan butter, and molasses until the mixture is smooth and creamy. Add the flax eggs and mix well to combine. Stir in the plain flour, baking soda, salt, cinnamon, and nutmeg. Pour in the soy milk and stir gently with a spoon until the batter is thick but pourable.
- Fill Cupcake Cases: Spoon the batter into the cupcake cases, filling each about two-thirds full, allowing space for rising during baking.
- Bake the Cupcakes: Place the cupcake tin in the preheated oven and bake for 18-20 minutes. To check doneness, insert a toothpick into the center of a cupcake—it should come out clean. Once baked, let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Decorate the Cupcakes: Fill a piping bag fitted with a large star tip with the chilled blackberry cashew frosting. Pipe the frosting in a swirl pattern on top of each cooled cupcake. Optionally, decorate with extra sprinkles and blackberries.
- Serve and Enjoy: Enjoy your vegan cinnamon cupcakes with cashew frosting as a delightful dessert or snack.
Notes
- Cashews can be soaked overnight in cold water or in boiling water for 20 minutes to soften them for the frosting. Use enough water to just cover the cashews, then drain and rinse well before use.
- Flax eggs are made by mixing 2 tablespoons of ground flaxseed with 5 tablespoons of water, letting it sit until gelatinous. This serves as an egg substitute to keep the cupcakes vegan.
- Use plain (all-purpose) flour for the best texture, but a gluten-free flour blend could be tried for gluten-free adaptations.
- Ensure the soy milk and vegan butter are at room temperature to help with smooth mixing.
- The frosting can be made ahead and kept refrigerated for up to 2 days before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280 kcal
- Sugar: 14 g
- Sodium: 110 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
