My favorite cupcake recipe is actually a recipe adapted from my favorite vegan cookbook, Vegan Cupcakes Take Over The World, by a popular blogger from Dog Hill Kitchen.  I never spent the time to compare and contrast recipes, but I do know that the Dog Hill ones are much lighter than the cookbook version.

The text in parenthesis is my addition to the original.

Cinnamon Swirl Snickerdoodle Cupcakes
Makes 12 cupcakes
1 cup soymilk
1 teaspoon apple cider vinegar
1/3 cup + 2 teaspoons vegetable oil
1 1/4 cup flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
2 teaspoons vanilla
1/2 teaspoon orange extract
2 teaspoons cinnamon
2 tablespoons brown sugar

-Preheat oven to 350 degrees F. Line a cupcake pan with paper liners. (Spray liners with oil)
-Mix together soymilk and vinegar and set aside for 1-5 minutes. (To curdle)
-In a large bowl, mix together flour, cornstarch, baking powder, baking soda, salt, and white sugar.
-In a small bowl, mix together the cinnamon, brown sugar and 2 teaspoons of the vegetable oil.
-Add remaining oil and the orange and vanilla extracts to the soured soymilk. Stir together and add to the dry ingredients. Mix together to form a smooth batter. Pour into the lined cupcake pan.
-Spoon a heaping 1/2 teaspoon full of the cinnamon mixture into each cupcake. Make a zigzag with a bamboo stick or toothpick.
-Bake for 19-22 minutes until a toothpick inserted in the center comes out clean.
-Allow to cool and frost with vanilla frosting and sprinkle with cinnamon sugar.
Frosting Notes: I rarely measure when I make vanilla frosting. I just take 1/2 cup of softened Earth Balance and 1 teaspoon of vanilla extract and beat it with enough sifted powdered sugar to get the right consistency and taste. If it gets too thick I thin it with a little soy milk.  (Using faux cream cheese instead of Earth Balance has a bit of a better balance with the sweetness of the cupcake)

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