Vegan Cinnamon Cupcakes

cinnamon cupcake with sprinkling of cinnamon on top

5 from 2 reviews

These easy cinnamon cupcakes are decadent and sweet, yet lower in sugar and undetectably vegan! Topped with a vegan cinnamon buttercream, they’re perfect for fall!



Vegan Cinnamon Buttercream Frosting:


  1. Preheat the oven to 350F and line a muffin tin with 12 cupcake liners.
  2. In a large bowl, whisk together the gluten free flour, spices, baking soda, baking powder, and coconut sugar.
  3. In a separate bowl, combine the unsweetened coconut milk mixed with apple cider vinegar, pureed prunes, melted coconut oil, maple syrup, and vanilla extract until well combined.
  4. Fold wet ingredients into dry and mix thoroughly until there are no more clumps. 
  5. Fill each cupcake tin about 3/4 of the way up with batter and place the cupcakes into the oven to bake for 21-24 minutes, or until the toothpick comes out clean.
  6. Let cool before frosting.
  7. To make the vegan buttercream, use a hand mixer to whip the vegan butter until it’s fluffy. 
  8. Sift in the powdered sugar, about 1/2 cup to 3/4 cup at a time until the buttercream becomes thick and fluffy.
  9. Add in cinnamon and whip the buttercream until it’s smooth.
  10. Place frosting into a piping bag and pipe.

Keywords: chai cupcakes, chai latte cupcakes, vegan cupcakes, gluten free cupcakes