Preheat oven to 375°F (190°C). Line a cupcake pan with 12 liners.
2. Step
In a large bowl combine all the dry ingredients. Whisk together until well combined.
3. Step
In a medium bowl combine the wet ingredients. Mix well.
4. Step
Add the wet ingredients to the dry ingredients. Using a spatula mix everything together until just combined. No need to worry about lumps so don’t over mix!
5. Step
Divide batter evenly between the liners. Bake for 18-20 minutes until the center cupcakes are golden and a toothpick comes out clean.
6. Step
Remove cupcakes from pan and refrigerate until completely cool.
7. Step
While cooling, make the frosting! Combine the powdered sugar, vegan butter, vegetable shortening and vanilla extract using a stand or hand mixer. Add in non-dairy milk one tablespoon at a time until you achieve the desired consistency.
8. Step
In a small bowl mix together sugar and cinnamon.
9. Step
Once the cupcakes are cool, frost, and sprinkle the cinnamon sugar on the cupcakes.
