Vegan Vanilla Cupcakes
Vegan vanilla cupcakes perfect for any birthday or special occasion!
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings: 12 cupcakes
- 1 1/2 cup almond milk
- 1 tbsp apple cider vinegar
- 1/2 cup coconut oil
- 2 tsp vanilla extract
- 2 cups flour
- 1 cup sugar
- 2 tsps baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup coconut oil
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp almond milk
Mix 1 1/2 cup of almond milk and 1 tablespoon apple cider vinegar. Let it sit for about 5-10 minutes.
Add the rest of the wet ingredients with the almond milk/ apple cider vinegar combo.
In a separate bowl, mix all of the dry ingredients.
Combine the wet and dry ingredients together and mix well. Try using a hand mixer to make this process easier.
Line a muffin pan with baking cups and pour the batter in the cups.
Bake at 350 degrees Fahrenheit for about 20 minutes. When they look super fluffy and round at the top, they’re ready. You can try sticking a toothpick in them to check. If the toothpick comes out clean, they have fully cooked. If the toothpick comes out with wet batter on it, give them another five minutes and check on them again.
Start by using a hand mixer to beat the coconut oil.
Slowly (about 1/2 cup at a time) start adding the powdered sugar to the coconut oil. Mix with the hand mixer every time you add more powdered sugar.
Add the vanilla extract and 1-2 tbsp of almond milk as needed to give the frosting a creamy and smooth consistency.
Once the frosting is at the desired consistency, add the frosting to a piping bag, cut a small hole at the end, and frost your cupcakes.
Add sprinkles if you'd like!