Making cupcakes for a christmas eve family party has been a tradition of my ever since I knew how to use an oven. I usually like to get creative and come up with cool unique flavors. This year is going to be a little different because I’m making healthy cupcakes. I’m sacrificing artificial ingredients, added sugars, and
artery clogging fat, without sacrificing flavor. And I’m 99% sure my family will not even notice it. They will only be focused on the dense doughy texture, the sweet caramel inside and the cinnamon-sugary glaze on top!
Vegan Caramel Snickerdoodle Cupcakes
Makes 12 cupcakes
- 2 cups gluten-free oat flour
- 1/2 cup coconut sugar
- 1 tsp. baking soda
- 1/2 tsp. cinnamon
- 1 cup water
- 2 Tbsp. coconut oil, melted
- 1/4 cup applesauce
- 1/2 tsp. vanilla
- 1 tsp. apple cider vinegar
Filling
- The Vegan 8’s Sweet Potato Caramel (doubled the recipe)
- Preheat oven to 350 degrees.
- In a medium bowl, combine oat flour, coconut sugar,baking soda and cinnamon. Mix well.
- In a separate bowl combine water, coconut oil, apple sauce, vanilla and apple cider vinegar. Mix well and stir into dry ingredients.
- Line a muffin tin with cupcake liners and spoon batter into 12 muffin slots about 2/3 full.
- Bake for about 20-25 minutes, or until done.
Cinnamon-Sugar Glaze
- 2 tbsp melted coconut oil
- 2 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/4 tsp vanilla
- Coconut sugar for sprinkling
1. Mix all ingredients together in a small bowl and spread on cupcakes, sprinkle with coconut sugar
Health Benefits
- All-natural ingredients
- No artificial ingredients
- No processed ingredients
- No preservatives
- Refined sugar-free
- Gluten-free
- Dairy-free
- Egg-free
- Vegan
- High in fiber
- Vegetarian
Thanks to Jenn for linking up! Merry Christmas!
