Eggless One-Bowl Cinnamon Cupcakes
These eggless cinnamon cupcakes are sure to delight your family. They’re super moist, fluffy and full of delightful cinnamon flavor.
Ingredients
- 1 3/4 cups + 2 extra tbsp all-purpose flour
- 1/2-3/4 tsp ground cinnamon
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 cup + 3 1/2 tbsp granulated sugar
- 1/2 tsp apple cider vinegar
- 2 1/2 tbsp light cooking oil organic canola, vegetable, etc.
- 1 cup + 6 1/2 tbsp milk (dairy or dairy-free)
Instructions
- Preheat your oven to 350 degrees. Line 12 muffin cavities with liners, then lightly spray them with oil to prevent sticking. Set aside.
- Add the first six (dry) ingredients to a large mixing bowl. Combine very well until all large lumps are gone. *You can achieve this better by using a stainless steel fork, or by sifting them together*
- Add in the remaining wet ingredients. Make sure to combine all the ingredients together until the batter is mostly smooth. Some remaining smallish lumps are normal.
- Divide the batter between the 12 muffin cavities (make sure you line them first).Bake for 22 - 22 1/2 minutes until fully baked throughout. Cool completely before frosting..
- Cinnamon Buttercream Frosting Instructions:Add 1 1/2 cups powdered sugar, 2 tbsp softened butter, 1/4 tsp cinnamon, 1/4 tsp vanilla extract, and 1 tbsp + 2 tsp milk to a large bowl.Using a hand mixer, beat on medium-high for 2-3 minutes until completely smooth. Voila!