Vegan Cupcakes Recipe

For those who follow a vegan lifestyle or have allergies to dairy and eggs, finding delicious and satisfying desserts can sometimes be a challenge. However, with the rise in popularity of plant-based eating, there are now countless options for creating sweet treats without the use of animal products. One such delightful dessert is vegan cupcakes, which offer all the flavor and indulgence of traditional cupcakes without any animal ingredients.

These delightful treats are perfect for th...

1 tablespoon apple cider vinegar
1 ½ cups almond milk
2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup coconut oil, warmed until liquid
1 ¼ teaspoons vanilla extract

Information

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 18
Yield: 18 cupcakes

Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin pans or line with 18 paper baking cups.

Pour apple cider vinegar into a 2-cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes.

Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together almond milk mixture, coconut oil, and vanilla in a separate bowl. Pour wet ingredients into dry ingredients and stir just until blended. Spoon batter evenly into the prepared cups.

Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack.

Arrange cooled cupcakes on a serving platter. Frost with desired frosting.

Nutrition

152 cal.

Total Fat: 6g
Saturated Fat: 5g
Sodium: 167mg
Total Carbohydrate: 23g
Dietary Fiber: 1g
Total Sugars: 12g
Protein: 2g
Calcium: 50mg
Iron: 1mg
Potassium: 32mg

How to Make Vegan Cupcakes - A Step-by-Step Guide

Ingredients

Information

Nutrition

152 cal.

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