Inspired by Cascadian Farm cinnamon crunch cereal, these cinnamon cupcakes feature vegan cream cheese frosting and are topped with more cinnamon crunch cereal. They're so good, people won't even realize they're vegan!
1. Sift flour and mix in sugar, baking soda, cinnamon and salt.
2. Add in vegan milk, melted vegan butter, vanilla extract, and apple cider vinegar.
3. Mix well and pour the batter into cupcake tins. To make them overloaded, add a tablespoon of brown sugar on top of the batter in each tin before baking.
4. Preheat your oven to 350°F.
5. Cook at 350°F for 25 minutes or until a toothpick inserted into the center comes out clean.
6. Meanwhile, combine all frosting ingredients (vegan cream cheese, powder sugar, vanilla, and vegan butter).
7. Allow the cupcakes to cool completely before icing them. Voila!
