If you love my super moist coffee cake recipe, you're going to love these tender and fluffy Coffee Cake Cupcakes. They're vegan, can be made gluten-free, and no one would ever guess it! This is an easy vegan dessert recipe that will impress everyone!
Coffee Cake Cupcake Ingredients
The best part about these delicious coffee cake cupcakes is that they require minimal ingredients. They also don't require any animal products, all ingredients are affordable, and can be found anywhere.
- Milk: To keep these coffee cake cupcakes vegan friendly, we use plant-based milk such as unsweetened almond milk or oat milk. If you are not vegan or dairy-free, feel free to use regular milk.
- Brown Sugar: To create the cinnamon sugar filling and streusel topping for these vegan coffee cake cupcakes, we use brown sugar and cinnamon. If you don't have brown sugar, regular cane sugar or coconut sugar will also work.
- Butter: To keep these coffee cake cupcakes vegan, we use plant-based butter. If you are not vegan or dairy-free, regular butter will also work.
- Maple Syrup: To sweeten the batter for the vanilla coffee cake cupcakes, we use maple syrup. This also makes them super tender and fluffy.
- Cinnamon: No coffee cake is complete without ground cinnamon.
- Baking Powder, Baking Soda, Vanilla Extract: We use baking essentials such as: baking powder, baking soda, and vanilla extract to create the perfect cupcake batter.
- Flour: We recommend using regular or gluten-free all purpose flour in these coffee cake cupcakes. Our favorite gluten-free all purpose flour is King Arthur Measure for Measure.
How To Make Coffee Cake Cupcakes
Step 1: Preheat the oven and line 12 cupcake molds with paper liners. Then, in a large mixing bowl, mix the almond or oat milk, melted vegan butter, maple syrup, vanilla, baking powder, and baking soda together.
Step 2: Add the flour and mix until a thick and smooth batter forms.
Step 3: Spoon 2-3 tablespoons of the batter into each lined cupcake mold. Then, sprinkle about 2 teaspoon of brown sugar and ¼ teaspoon of cinnamon into the center of each cupcake.
Step 4: Spoon the remaining batter into the cupcake molds. Then, in a separate small mixing bowl mix the melted vegan butter, brown sugar, cinnamon, and flour together to make the streusel topping for the coffee cake cupcakes.
Step 5: Bake the cupcakes in the oven for 25-30 minutes or until the tops are golden brown.
Step 6: Serve warm or allow the vegan coffee cake cupcakes to cool before serving.
Frequently Asked Questions
Yes! Click here to try my Vegan Maple and Brown Sugar Coffee Cake!
We recommend storing these in an airtight container at room temperature for 3-5 days.
Yes! Equal amounts of cane sugar or brown sugar will work. If you batter is too thick when using sugar instead of maple syrup (reference the photos above), then add an additional ¼ cup of almond or oat milk to thin it out.
Coffee Cake Cupcakes
Equipment
- cupcake tray
- Large Mixing Bowl
- small mixing bowl
- measuring spoons and cups
- Whisk
- spoon
Ingredients
Coffee Cake Cupcake Ingredients
- 1 cup unsweetened almond or oat milk
- ½ cup melted vegan butter
- ¾ cup maple syrup
- 2 teaspoon vanilla
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 2 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
Cinnamon Sugar Filling
- 4 teaspoon cinnamon
- ¼ cup brown sugar
Brown Sugar Cinnamon Streusel
- 5 tablespoon melted vegan butter
- ¼ cup brown sugar
- 1 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- 1 teaspoon cinnamon
Instructions
How To Make Coffee Cake Cupcakes
- Preheat the oven to 350. Line 12-14 cupcake molds with paper liners.
- In a small mixing bowl, prepare the streusel topping by adding the melted vegan butter, brown sugar, flour, and cinnamon together and mixing until a crumble forms. Set aside.
- Mix the almond milk, melted vegan butter, maple syrup, vanilla, baking powder, and baking soda. Add the flour and mix until combined. Don't over-mix.
- Transfer about 2-3 tablespoon of the batter into about 12 lined cupcake molds. Sprinkle about 2 teaspoon of brown sugar and ¼ teaspoon of cinnamon into each mold. Then, evening add the remaining batter to each mold. Evenly sprinkle the streusel topping over each of the cupcakes.
- Bake them in the oven for about 30 minutes or until the tops are golden brown and enjoy warm. You may also allow them to cool before serving!
Video
Nutrition
The recipes on Peanut Butter and Jilly can easily be adapted to fit a vegan lifestyle, a gluten-free lifestyle, or both depending on the ingredients you use. Please review the ingredients lists carefully and refer to our recommendations in the Notes of the recipe card to make this recipe compatible with your needs. Nutrition information provided is an estimate, and will vary based on specific brands of ingredients used and cooking methods.
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