One of my favorite desserts…since I was a little child, is cinnamon rolls. I simply can’t get enough of the sweet, fluffy layers of cinnamon crusted dough. Smothered in a thick sugary icing. It truly is to die for.
If you know me, then you know I sometimes like to take a twist on traditional recipes. So, what better twist than a cinnamon roll in cupcake form? Convienent, fast, but doesn’t lack any of the flavors.
A fluffy vanilla cupcake embedded with a cinnamon struesal and smothered in a simple powdered sugar icing.
Yes…I broke the cinnamon roll rules, but if it results in a mouth drooling creation than who cares, right?
This recipe is extremely easy to make. It starts with a basic vanilla cupcake recipe. It is then layered with a cinnamon struesal mixture, which is swirled in. Drizzled with a simple icing of powdered sugar and non-dairy milk.
This recipe is…
- Oh so delicious!
A fluffy vanilla cupcake embedded with a cinnamon streusel and smothered in a simple powdered sugar icing.
- 2 3/4 cups all-purpose flour
- 1 1/2 cups cane sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup almond milk
- 1 cup water
- 1 cup vegan butter, melted
- 1 egg replacer (or flax egg)
- 1/2 cup brown sugar
- 2 tsp cinnamon
- 2 tbsp flour
- 1/4 cup vegan butter, melted
- 1 cup powdered sugar
- 2-3 tbsp non-dairy milk
Preheat oven to 350 degrees. Line a muffin tin with cupcake liners.
In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. In a separate smaller bowl, stir together vanilla, milk, water, butter, and egg until combined. Add wet mixture into dry. Stir until combined.
In a separate bowl, prepare the streusel. Combine all ingredients until thick and smooth.
Pour 2 tbsp of vanilla cupcake batter into each cupcake liner. Swirl in 1 tsp of streusel, followed by another 2 tbsp of cupcake batter. Bake for 25-26 min. until a toothpick inserted comes out clean.
Whisk together powdered sugar and milk to make icing. Once cupcakes are completely cooled, pour over a bit of icing. Alternatively, you can eat the cupcakes warm and still pour over the icing, just keep in mind it will be a bit messy. Enjoy!