Indulge your sweet tooth and cater to everyone’s taste with these delicious vegan cupcakes. Perfectly moist, flavorful, and without any animal products, these cupcakes are a treat for all. Here’s the recipe for how to make them.
Ingredients
- 1 1/2 cups of all-purpose flour
- 1 cup of granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup almond milk (or any non-dairy milk of your choice)
- 1/2 cup of vegetable oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon vanilla extract
- 1/2 cup of soft vegan butter
- 2 cups of icing sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons non-dairy milk
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. In a separate bowl, combine the almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
- While the cupcakes are cooling, prepare the vegan frosting. In a mixing bowl, beat together the vegan butter, powdered sugar, vanilla extract, and non-dairy milk until smooth and creamy.
- Once the cupcakes are completely cooled, generously frost each cupcake with the vegan frosting. At this stage, you can also add a sprinkle of vegan-friendly decorations or chopped nuts on top for an extra touch.
