Test Kitchen – Snickerdoodle Cupcakes


We are always on the lookout for new flavors to try, especially ones that are delicious and popular. We’ve seen a lot of posts about snickerdoodle flavored cupcakes recently and with the combination of cinnamon, vanilla, and sugar, we can certainly see why. So we went out and found our own version to test. We’ve adapted this recipe from The Pretty Bee‘s Vegan Snickerdoodle Cupcake recipe and topped them with our own Cinnamon Butter Cream frosting.

Serves 9-12
  • 1½ cups Bob’s Red Mill Gluten Free Flour
  • 1 cup white sugar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ teaspoon cinnamon
  • ¾ cup cold water
  • ½ cup applesauce
  • 2½ teaspoons pure vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1/6 teaspoon xanthan gum


  • Preheat the oven to 350 degrees and line a pan with 9 cupcake liners
  • Measure and combine the try ingredients into a mixer (flour, sugar, baking soda, salt, cinnamon), mix together quickly

Conscious Cakes - Gluten Free Flour measurementConscious Cakes, Sugar measurementConscious Cakes - Cinnamon, Salt, and Baking Soda measurements

Conscious Cakes - Dry ingredients before mixing

Mix it… mix it real good.

  • Measure and add the wet ingredients to the dry (water, applesauce, vanilla, vinegar), mix thoroughly, finish with the xanthan gum
  • Fill liners 3/4 full and bake for 20 minutes, testing to ensure they’re finished with a toothpick, allow to cool completely while you make the frosting, then frost and serve

085Conscious Cakes - Vegan Gluten Free Snickerdoodle cupcakes, before frostingINGREDIENTS

  • 1/2 cup vegan butter
  • 1/2 cup vegetable shortening
  • 1 1/2 teaspoons vanilla extract
  • 1 Tablespoon non-dairy milk
  • 1 Tablespoon ground cinnamon
  • 3 1/2 cups powdered sugar


  • Combine shortening, butter, vanilla, milk, and cinnamon in a mixer and beat on medium-high until fully incorporated

Butter and vegetable shortening

Conscious Cakes, Cinnamon Butter cream frosting in process

It looks good enough to eat now, but just wait. I promise it gets even better.

  • Add in powdered sugar 1/2 cups at a time, allowing the the sugar to fully incorporate before adding the next 1/2 cup
Conscious Cakes - Cinnamon Butter Cream Frosting

*Choir Sings* So fluffy and delicious.

  • Frost cupcakes with a piping bag (we’re fond of the 1M Wilton tip) or a knife

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We’d definitely classify this one as a success. It’s a fluffy, flavorful cupcake that actually tasted a lot like a cinnamon roll. Plus, we’re kind of obsessed with that cinnamon frosting. I honestly think I could eat an entire tub of just the frosting and be perfectly content.

So what do you guys think, would you like to see that as a flavor? Have any suggestions for another one to try in the future? Want to try this recipe out yourself?

Let us know in the comments. We love to hear what you think!


Pumpkin Spice Cake Recipe


Since we started celebrating fall by doing our Pumpkin Recipe Roundup, we thought we would share our very own recipe for our delicious Pumpkin Spice Cupcakes. The recipe is very quick and easy to make, but the end result makes your whole house smell like Thanksgiving while it’s baking. The cinnamon, nutmeg, pumpkin pie spice, and pumpkin puree combine to make an incredibly flavorful cupcake.

We use a Kitchenaid stand mixer for our recipes, but if you don’t have one you could just as easily use a wire whisk and mix everything by hand. It’ll take a little longer, but it’ll come out just as excellent.


Everything looks better in cute measuring bowls!


Make sure you use 100% Pumpkin Puree, not Pumpkin Pie Mix. It makes a world of difference and doesn’t have added spices.


Maybe not the prettiest going into the oven, but they’re amazing when they’re ready.


Conscious Cake’s Vegan and Gluten Free Pumpkin Spice Cake


Makes 8 Half-Pint Jars or 14 Cupcakes

1 Cup Non-Dairy Milk

1/2 Tbsp Apple Cider Vinegar

2 Cups Bob’s Red Mill Gluten Free Flour

1 tsp Baking Soda

1 tsp Baking Powder

1 tsp Salt

1 1/2 tsp Cinnamon

1 tsp Ginger

1/4 tsp Nutmeg

1 tsp Pumpkin Pie Spice

1 Cup Brown Sugar

1 Cup Granulated Sugar

1 Cup Earth Balance Vegan Butter

15 oz. 100% Pumpkin Puree

1/2 tsp Xanthan Gum


1. Remove the vegan butter from the fridge and allow to come to room temperature

2. Combine the milk and apple cider vinegar in a measuring cup or bowl and set aside to allow it to curdle

3. Combine Flour, Baking Soda, Baking Powder, Salt, Cinnamon, Ginger, Nutmeg, Pumpkin Pie Spice, Brown Sugar, Granulated Sugar, and Pumpkin Puree, and mix until thoroughly combined

4. Add small pieces of the softened butter to the mixture, with the mixer still running on stir add in the milk mixture, allow to combine – small pieces of butter should remain visible

5. Add the Xanthan Gum (ALWAYS add Xanthan Gum last) and give a brief mix, don’t over stir the Xanthan Gum or your cakes will fall

6. Fill 8 half-pint mason jars just over 1/2 full, place on a cookie tray

7. Bake for 27 minutes at 350 degrees (don’t peek while they’re cooking, I know it’s so tempting)

8. Check to ensure they’re done with a toothpick, allow to cool, top with frosting and serve.

NOTE: If you’re making cupcakes instead of jars reduce the bake time to 20 minutes and fill the liners 3/4 full. Add time in 2 minute intervals if cupcakes are not done after 20 minutes.

Conscious Cake’s Vegan and Gluten Free Cinnamon Frosting:


1/2 Cup of Vegetable Shortening

1/2 Cup Earth Balance Vegan Butter

1 1/2 tsp Vanilla

1 Tbsp Non-Dairy Milk

3 1/2 Cups Powdered Sugar

1 Tbsp Cinnamon


1. Combine Shortening, Butter, Vanilla, Milk, and Cinnamon in a mixer and beat on medium-high until fully incorporated

2. Add in the Powdered Sugar 1/2 cups at a time and allow to incorporate before adding the next 1/2 cup

3. Use a spoon, knife, spatula, or piping bag to frost the cooled cupcakes

4. Enjoy!