Cinnamon Cupcakes

For the Cupcakes

1 cup non-dairy milk
1 tablespoon apple cider vinegar
3/4 cup sugar
1/3 cup light extra virgin olive oil
2 teaspoons agave nectar
1 1/2 tablespoons vanilla
1 1/3 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 350°F;

Mix the milk and cider vinegar in a large bowl and set aside to curdle for a few minutes. Then add the oil, sugar, agave nectar, and vanilla, and mix until well combined.

Add the dry ingredients next and mix until smooth.

Using an ice cream scoop, measure the batter into a cupcake tray lined with liners, filling them about 3/4 full.

Then bake for 15-17 minutes. Cool completely before frosting.

The recipe makes 10-12 cupcakes.

For the Cinnamon Frosting

1/2 cup vegan butter
1/2 cup vegetable shortening
3 cups powdered sugar
2 tablespoons non-dairy milk
1/2 teaspoon pure vanilla extract
1 teaspoon cinnamon

Mix the softened vegan butter and powdered sugar in a medium-sized bowl. Next, add the cinnamon and non-dairy milk, and continue to mix until smooth, creamy, and fluffy, about 2 minutes.