Snickerdoodle Vegan Cupcakes

Snickerdoodle Vegan Cupcakes


2 cups all-purpose flour

1 1/2 cups vegan sugar

3 1/2 teaspoons baking powder

1 teaspoon salt

1/2 cup vegan margarine (80% fat is best), softened

1 cup soy milk (or other vegan milk)

1/4 cup vegan yogurt

1/4 cup applesauce

1/4 cup silken tofu

1 tablespoon cinnamon

1 teaspoon vanilla


Preheat oven to 350F. Line cupcake tins with paper cupcake liners. Gather all ingredients and supplies. In large mixing bowl, sift dry ingredients. 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. 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, then add icing.

Perfect with Cinnamon Frosting.

Do you remember making snickerdoodles in home ec? Good times!