Always intrigued to try new recipes and looking for desserts that my daughter might like – I decided to make Vegan cupcakes. These cupcakes were so delicious, I am not sure we will ever make regular cupcakes again. These treats were the tastiest cupcake I’ve ever had and oh-so pretty. (The only thing you may have to practice is getting the frosting the desired consistency.)
Vegan Vanilla Cupcakes
Cupcakes
- 1 cup flour
- 2 tsp baking powder
- pinch salt
- 1/2 cup sugar
- 1/4 cup flavorless oil, grapeseed or canola
- 3/4 cup non-dairy milk of choice, almond or cashew
- 1 tsp vanilla
- 1/2 Tbsp apple cider vinegar
- Frosting (recipe below)
Directions:
Pre-heat oven to 375 degrees. Line a pan with 10 cupcake liners. In a mixer combine flour, baking powder, salt and sugar. Mix on low for just a few seconds to combine. Add remaining ingredients. Increase to medium and beat until no lumps remain.
Fill the cupcake liners with the batter (about 2/3 full) and bake for 18-20 minutes, or till a toothpick tests clean.
Remove cupcakes from pan and cool COMPLETELY before frosting. (If you do not your frosting will melt over the cupcakes.)
Frosting
- 2 cup powdered sugar
- 1/2 cup solid coconut oil, shortening, or melted and cooled vegan butter
- 2 tsp vanilla
Directions:
Combine all ingredients in a mixer. Beat on low till well combined, then increase speed to medium-high. Beat till light and fluffy, but do not over beat. If frosting is too thick to pipe or spread, add more melted oil, shortening or butter (tablespoon at a time until desired consistency.) If it is too drippy, add more powdered sugar, a little at a time until desired consistency.
Frost as desired. (We added rainbows sprinkles.) Serve immediately or keep covered in the refrigerator. Cupcakes will last up to 4 days.