Preheat oven to 375°F (190°C). Line a cupcake pan with 12 liners.
In a large bowl combine all the dry ingredients. Whisk together until well combined.
In a medium bowl combine the wet ingredients. Mix well.
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!
Divide batter evenly between the liners. Bake for 18-20 minutes until the center cupcakes are golden and a toothpick comes out clean.
Remove cupcakes from pan and refrigerate until completely cool.
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.
In a small bowl mix together sugar and cinnamon.
Once the cupcakes are cool, frost, and sprinkle the cinnamon sugar on the cupcakes.
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