Ingredients

Vegan Vanilla Cupcakes Ingredients:

• 1 ¼ cups almond milk (use an unsweetened milk alternative of your preference)
• 1 cup  Purecane™ zero-calorie Baking Sweetener
• ¼ cup vegan butter (melted)
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour (can use gluten-free or regular)

Cinnamon Sugar Ingredients:

• 4 tablespoons Purecane™ Brown Sweetener
• ½ teaspoon cinnamon

Directions

Preheat the oven to 350 °F and line the muffin tray with lined muffin cups or option to lightly spray the muffin tray with non-stick cooking spray.

Make Cupcakes:

1.  In a medium bowl, combine the almond milk, Purecane™ zero-calorie Baking Sweetener, melted vegan butter, baking powder, baking soda, and vanilla and mix. Then, add in the flour, mixing until smooth (careful not to over mix)
2. Spoon batter into the prepared muffin tray, and bake for about 25 minutes or until the cupcakes are lightly golden on the top.
3. While the cupcakes are baking, mix the cinnamon sugar ingredients in a small bowl to use later. Set aside.
4. Once the cupcakes are finished baking, allow the cupcakes to cool for a short amount of time then dip the tops of each cupcake into the cinnamon-sugar mixture (be careful they will be hot!) If the cinnamon sugar isn’t sticking, you can lightly spray the cupcakes with a little coconut oil spray before dipping into the cinnamon-sugar mixture. Enjoy!

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