Cinnamon cupcakes with cashew frosting
 
Prep time
Cook time
Total time
 
Author:
Serves: 10 large cupcakes
Ingredients
Cinnamon cupcakes
  • ½ cup coconut sugar
  • ½ cup vegan butter
  • 2 tbsp molasses
  • 2 flax eggs (2 tbsp flaxseed mixed with 5 tbsp water)
  • 2 cups plain flour
  • 1 tsp baking soda
  • Pinch salt
  • 2 tsp cinnamon
  • ⅛ tsp nutmeg
  • 1 tsp vanilla
  • 1 cup soy milk
Frosting
  • 1 cup cashews, soaked and drained *see notes
  • ½ cup coconut milk
  • 2 tbsp coconut oil
  • ¼ cup blackberries
  • 1 tsp vanilla
  • ½ lemon, juiced
Instructions
  1. Start by preparing frosting. Mash blackberries to a pulp in a small bowl with a fork. Add all frosting ingredients to a food processor and blend for 7-8 minutes, until really smooth and creamy. Stop and scrape down the sides of the processor as needed. Set aside frosting to chill in the fridge.
  2. Heat oven to 180•c and line a cupcake tin with 10 cases.
  3. In a large bowl, beat coconut sugar, butter and molasses together until smooth. Add in flax eggs and mix again to combine. Stir in flour, baking soda, salt, cinnamon and nutmeg. Add soy milk and mix with a spoon. The batter should be thick, but pourable. Spoon batter into cupcake cases about ⅔ of the way full.
  4. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool in the pan for 5 minutes before transferring to cooling racks.
  5. Fill a piping bag with a large star tipped nozzle and spoon in blackberry frosting. Swirl on top of cupcakes and top with sprinkles and blackberries.
  6. Enjoy!
Recipe by Bo's Kitchen at https://www.boskitchen.com/cinnamoncupcakes/