Ingredients
1½cupsall purpose flour
¾cupbrown sugar
¼cupwhite sugar
1tspcinnamon
½tspbaking soda
½tspsalt
¾cupcold water
½cupvegetable oil
2½tspvanilla extract
1tspapple cider vinegar
2cupspowdered sugar
½cupvegan butter
½cupvegetable shortening
½tspvanilla extract
1tbspnon dairy milk
1tbspwhite sugar
1tbspcinnamon
Preparation
Preheat oven to 375 degrees F. Line a cupcake pan with 12 liners.
In a large bowl combine all the dry ingredients. Whisk together until well combined.
In a medium bowl combine the wet ingredients. Mix well.
Add the wet ingredients to the dry ingredients. Using a spatula mix everything together until just combined.
Divide batter evenly between the liners. Bake for 18 to 20 minutes until the center cupcakes are golden and a toothpick comes out clean.
Remove cupcakes from pan and refrigerate until completely cool.
Combine the powdered sugar, vegan butter, vegetable shortening and vanilla extract using a stand or hand mixer. Add in non-dairy milk 1 tablespoon at a time until the desired consistency is achieved.
In a small bowl, mix together sugar and cinnamon.
Once the cupcakes are cool, frost, and sprinkle the cinnamon sugar on the cupcakes.
Enjoy!
