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cinnamon roll cupcakes

Cinnamon Roll Cupcakes

A fluffy & moist vanilla cupcake with a sugary cinnamon swirl and drizzled with a simple powdered sugar icing. 

Course Dessert
Keyword cinnamon roll cupcakes, vegan
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 cupcakes
Author Taavi Moore

Ingredients

Vanilla Cupcakes

  • 1 tbsp (9g) flaxseed meal
  • 2 tbsp (15g) water
  • ½ cup melted vegan buter
  • ¾ cup (133g) granulated sugar
  • ¼ cup (42g) brown sugar
  • 1 ¼ cups (296g) non-dairy milk
  • 1 tsp vanilla extract
  • 2 cups (281g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp salt

Cinnamon Swirl

  • ½ cup (81g) brown sugar
  • ¼ cup melted vegan butter
  • 2 tbsp all-purpose flour
  • 2 tsp cinnamon

Icing

  • 1 cup powdered sugar
  • 2-3 tbsp non-dairy milk

Instructions

  1. Preheat the oven to 350°F. Line a muffin tin with cupcake liners. 

  2. In a small bowl, whisk together flaxseed meal and water. Let sit for 5 minutes to thicken. In a large mixing bowl, whisk together flax egg, melted vegan butter, sugars, non-dairy milk, and vanilla extract until combined. Add flour, baking powder, spices, and salt. Use a wooden spoon or spatula to stir until a smooth batter forms (make sure not to over stir). 

  3. In a separate smaller bowl prepare the cinnamon swirl. Whisk together the melted vegan butter, flour, brown sugar, and cinnamon until smooth. 

  4. Pour 2 tbsp of vanilla cupcake batter into each cupcake liner. Add 1 tsp of cinnamon filling into the center. Use a toothpick or the back of a knife to swirl in the filling. Top of each cupcake with another 2 tbsp of batter. Bake for 25-26 min. until a toothpick inserted comes out clean. 

  5. Whisk together powdered sugar and non-dairy milk to make the icing. Once cupcakes are completely cooled, drizzle over icing. Alternatively, you can eat the cupcakes warm and still pour over the icing, just keep in mind it will be a bit messy.