Have you ever baked vegan desserts? Baking any substitute desserts is difficult but this cookie butter cupcake changes that. By the end of this post you will be a pro vegan baker!
I know vegan baked goods don’t always get a great reputation. They tend to be dried out and crumbly. Simply put baking is a science so when a major ingredient like dairy is removed from the equation it’s hard to find alternatives to make the recipe work. Just because there isn’t any diary in this cupcake doesn’t mean it doesn’t have to taste amazing!
Someone on a vegan diet will quickly come to realize that it isn’t convenient to find good vegan baked goods in their area. Most places don’t provide an alternative product unless it has been special ordered in advance.
Vegan baking has never tasted so good!
As a baker, I often get these requests for vegan, gluten free and even sugar free baked goods. So through a lot of testing recipes and different combinations this recipe is by far my most popular and most delicious vegan cupcake yet.
I have cracked the code with this Cookie Butter Cupcake and now I am sharing it with you so you can make this anytime you want.
In this recipe you will find that I use Biscoff Cookie Spread, let me tell you it is one of the best spreads I have ever had! Each bite is like a cinnamon spiced cookie that is creamy like butter. Combining this into a cupcake is simple and delicious.
This recipe is so simple in fact it doesn’t require a mixer, just a whisk mixing bowls and a measuring cup.
When you try out this recipe you will see that the edges get nice and toasty and the middle is fluffy so it’s kind of like a blonde brownie cupcake. It’s the best of everything!
How do you make these Cookie Butter Cupcakes?
- First, in a medium mixing bowl, combine ap flour, cake flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt. I use a whisk to mix the dry ingredients together so it sifts the flour and un-clumps the lumps easily.
- Then in a liquid measure cup mix canola oil, soy milk and vanilla extract. Whisk till combined.
- Next, add the white vinegar to the wet ingredients right before the wet and dry become mixed together. This is super important because you don’t want the vinegar to curdle the soy milk.
- Now slowly pour the wet mixture into the dry mix and whisk together. Whisk till there are no more clumps, don’t overmix the batter at this point.
- I used a #20 ice cream scoop to fill the liners. Make sure to sure a level flat scoop of the batter; it should be 1/2-2/3 of the way filled in the liner. You will get 10-12 cupcakes out of a single batch.
- Bake in a 350 F oven for 21 minutes once the time is up, remove the pan from the oven and let cool!
- When the cupcakes are cooling in a small mixing bowl mix the cookie spread, vegan friendly powdered sugar and soy milk till combined. Add more soy milk if you want to loosen up the frosting up. It should be looser like a pudding than a stiff frosting.
- In another small bowl, combine sugar and cinnamon for the perfect topping.
- Once the cupcakes are cooled roll them in the frosting and then right into the cinnamon sugar mixture. That’s it!
This is a top selling vegan recipe and a crowd pleaser. You don’t have to be on a vegan diet to enjoy this cupcake!
Top Selling Cookie Butter Vegan Cupcakes
- 1 1/4 cup all-purpose flour
- 1 cup + 2 tbsp cake flour (if you don’t have cake flour use 1 cup AP Flour and 2 TBSP cornstarch)
- 1 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon ground
- 1/2 teaspoon nutmeg ground
- 1/2 teaspoon salt
- 3/4 cup canola oil
- 1 cup soy milk
- 2 teaspoons vanilla extract
- 2 teaspoons white vinegar
- 1/2 cup cookie spread Biscoff is my favorite brand
- 1/3 cup vegan friendly powdered sugar like Wholesome
- 1 tablespoon soy milk may need more if the mixture is too stiff
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon ground
Preheat oven to 350 F. In a large bowl combine all the dry ingredients, whisk together (this helps breaks up the flour and sugar, kind of like a sifter).
In another bowl, or measuring cup, combine canola oil, soy milk and vanilla together. Once you are ready to combine the wet with the dry then add the white vinegar to the wet mix. Note this is super important: if you let the vinegar sit too long in the wet mix it will begin to curdle the soy milk and then your cupcake will not turn out correctly.
Once the vinegar is added to the wet mix, immediately whisk into the dry ingredients. Whisk till there are no more lumps in the batter.
Line the cupcake pans with the liners of your choice. Scoop the batter, fill each liner. (The scoop should be level not higher than that or else the cupcakes will be overfilled and won’t bake correctly).
You’ll get 10-12 cupcakes per batch. Bake at 350 F for 21 minutes. Remove from the oven when the time is up. When the cupcakes cool the center will sink down slightly that’s totally okay. (This is my favorite part it holds all the yummy frosting!)
In a small bowl, mix together the cookie butter spread (Biscoff is my favorite brand), vegan friendly powdered sugar and soy milk. Mix together till smooth.
Once cooled, roll the cupcakes in the cookie butter frosting, it will form a crust quickly. Then roll it in cinnamon sugar for the finish. Put a cute fondant flower on top and you have a delicious Cookie Butter Vegan Cupcake.
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