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Vegan Snickerdoodle Cupcakes

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This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Have a recipe of your own to share?Submit a recipe here!
Vegan Snickerdoodle Cupcakes


for 12 servings

Dry Ingredients

  • 1 ½ cups all purpose flour (185 g)
  • ¾ cup brown sugar (150 g)
  • ¼ cup white sugar (50 g)
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • ¾ cup cold water (180 mL)
  • ½ cup vegetable oil (120 mL)
  • 2 ½ teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar


  • 2 cups powdered sugar (220 g)
  • ½ cup vegan butter (115 g)
  • ½ cup vegetable shortening (120 mL)
  • ½ teaspoon vanilla extract
  • 1 tablespoon nondairy milk
  • 1 tablespoon white sugar
  • 1 tablespoon cinnamon

Nutrition Info

    Calories 443
    Fat 29g
    Carbs 45g
    Fiber 0g
    Sugar 35g
    Protein 1g

Estimated values based on one serving size.


  1. Preheat oven to 375°F (190°C). Line a cupcake pan with 12 liners.
  2. In a large bowl combine all the dry ingredients. Whisk together until well combined.
  3. In a medium bowl combine the wet ingredients. Mix well.
  4. Add the wet ingredients to the dry ingredients. Using a spatula mix everything together until just combined. No need to worry about lumps so don’t over mix!
  5. Divide batter evenly between the liners. Bake for 18-20 minutes until the center cupcakes are golden and a toothpick comes out clean.
  6. Remove cupcakes from pan and refrigerate until completely cool.
  7. While cooling, make the frosting! Combine the powdered sugar, vegan butter, vegetable shortening and vanilla extract using a stand or hand mixer. Add in non-dairy milk one tablespoon at a time until you achieve the desired consistency.
  8. In a small bowl mix together sugar and cinnamon.
  9. Once the cupcakes are cool, frost, and sprinkle the cinnamon sugar on the cupcakes.
  10. Enjoy!

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