Treat yourself to a delicious, vegan treat with these Vegan Chocolate Cupcakes with Cinnamon Cream Cheese Frosting! A simple vegan and gluten-free chocolate cupcake is topped with a delicious, dairy-free cinnamon cream cheese frosting – the perfect balance of richness and spice!
Have you ever taken your first test bite out of a recipe and thought, “oh yessssss.”
Because that is totally what happened to me with these vegan chocolate cupcakes. I tend to avoid making myself cupcakes for two reasons. 1] I end up eating two of the cupcakes as soon as the photoshoot is over and 2] I end up eating half of the batch of frosting with a spoon. Seriously guys, for someone who labels herself as a “health nut” I sure do some not-so-healthy things. #balance
The real inspiration behind these cupcakes came from my desire to surprise Little Bro with a little celebratory treat after his first job interview last week. Well that and I was really craving a cupcake – but baking them for my Little Bro sounds better 😉
Little Bro and I have this kind of running joke between us. Ok so its mostly his joke but I like to jump in and pretend that its my joke too. Anyway, Little Bro likes to make fun of the food that I eat. He calls my food “tofu nuggets” [even though I’ve never had tofu in my life] because of the weird combos and recipes that I come up with. True story: I totally tricked him last weekend when I served him chickpea blondies. It wasn’t until after he, Ninja and Daddy had each eaten two that I broke the news to them that they were made from chickpeas.
Brother’s face was priceless! All he said was, “freaking tofu nuggets.” 😉
And while these cupcakes don’t have any tofu in them, they are classified as “weird” since they are vegan.
Is anyone else super impressed when vegan baked goods turn out fluffy and light? It always amazes me for some reason! I expect them to be crumbly and fall apart each and every time and am always pleasantly surprised by the outcome. These vegan chocolate cupcakes are no different!
But the real star here is the cinnamon cream cheese frosting. Ya’ll I seriously almost died upon my first taste. So.Dang.Good. I may or may not have helped myself to a few spoonfuls before getting the frosting into my piping bag. Seriously, it took all of my willpower to not just sit down and eat it all. Cream cheese frosting is pretty much my all time favorite frosting [which is why I adore carrot cake and red velvet cake!] so I knew that this frosting would be good but I guess I didn’t realize it would be that good.
I’ve always been a big fan of the chocolate and cinnamon combo but these vegan chocolate cupcakes just go to further convince me of that. And if you aren’t a huge fan of cinnamon don’t fret – the spice is super subtle in the frosting! There is just enough to add a touch of spice but not enough to overpower the cream cheese flavor. It’s sheer perfection people! I added a little extra on top just to “spice” up the photos a bit but you don’t need to do that if you don’t want. In fact, when I brought these over to Little Bro I added rainbow sprinkles!
And now that I’ve written, edited and looked over this entire post, I’m getting super sad that I have no more of these cupcakes sitting around. Granted my abs aren’t sad about that fact, but my taste buds sure are!
I mean come onnnnnn!
And now if you’ll excuse me I’m going to scour my kitchen in hopes that I have enough of the ingredients needed to re-make myself these delicious gems. No, I’m not even kidding. Though with Bestie coming my way this weekend [yaaaayyyy!] I think I might need to experiment with a non-chocolate cupcake since she doesn’t like chocolate. Maybe a vanilla cinnamon cupcake? Double cinnamon? Stay tuned 😉
- 1 cup gluten-free all purpose flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 cup almond milk
- 1 teaspoon apple cider vinegar
- 3/4 cup white sugar
- 1/3 cup coconut oil, softened
- 2 teaspoons vanilla extract
- 1/2 cup dairy-free cream cheese, room temperature
- 1/2 cup vegan butter, room temperature
- 2 cups powdered sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- Preheat the oven to 350 degrees. Line a muffin tin with liners.
- In a bowl, mix together the almond milk and vinegar. Allow to sit 5 minutes.
- After 5 minutes, beat in the white sugar, coconut oil and vanilla extract until smooth.
- Add remaining ingredients to the bowl, mixing well until no lumps remain.
- Fill each cupcake tin 1/2-3/4 way full. You should get 12 cupcakes.
- Bake for 18 minutes or until toothpick comes out clean.
- While cupcakes are baking, beat the frosting ingredients until smooth.
- Once cupcakes have cooled, frost them generously.
Looking for more vegan desserts like these Vegan Chocolate Cupcakes?
What’s your favorite type of cupcake/cake frosting?