Cinnamon Roll Vegan Cupcake Recipe

Cinnamon Roll Cupcakes


1 1/2 cup flour
1 cup vegan sugar
3/4 cup vegan brown sugar
1/3 cup pecans, chopped
2 tablespoons cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup vegan margarine (80% fat is best), softened
1/4 cup oil
1/4 cup vegan vanilla yogurt
1/3 cup applesauce
1/3 cup vegan sour cream
2/3 cup vanilla soy milk
1 tablespoon vanilla

Icing Ingredients

2 cups vegan powdered sugar
4 tablespoons vanilla soy milk
1 tablespoon vegan margarine (80% fat is best), softened
1 tablespoon pure vanilla extract

Icing Directions

Mix all icing ingredients in a saucepan and bring to a boil, stirring constantly until melted.
Drizzle over the tops of the cupcakes.


Preheat oven to 350F.
Gather all ingredients and supplies.
Line cupcake tins with paper cupcake liners.
In large mixing bowl, sift dry ingredients, except for pecans.
In small mixing bowl, mix wet ingredients.
Pour wet ingredients into the dry ingredients bowl and mix until all dry ingredients are wet and there are no lumps.
Gently fold in pecans.
Do not over-mix.
Fill cupcake liners 1/2 to 2/3 full.
Do not over-fill or the cupcakes will rise too high and the tops will combine with the other tops.
Bake 15-20+ minutes or until toothpick comes out clean.
Keep watching the oven after 15 minutes.
Don’t open the door too often.
Let cool another 20 minutes before icing.