Easy Vegan Yellow Cupcakes with Chocolate Frosting
Soft spongy yellow cupcakes topped with a perfectly chocolatey frosting
Servings 12 cupcakes
Ingredients
- 1 cup unsweetened almond milk
- 2 tbsp apple cider vinegar
- 1¾ cups all- purpose flour
- ¾ cups organic cane sugar
- ½ tsp salt
- 1 tsp baking soda
- 1 tbsp vanilla extract
- ½ cup vegan butter melted
Vegan Chocolate Frosting
- ½ cup vegan butter softened
- ¾ cup cocoa powder
- 2 cups organic powdered sugar
- 1 tsp vanilla extract
- 3 tbsp unsweetened almond milk
Instructions
- Preheat oven to 350°
- In a small bowl, combine the unsweetened almond milk and apple cider vinegar to form vegan buttermilk. Set aside.
- In a large bowl combine the flour, sugar, baking soda and salt. Then add in the vanilla extract, melted vegan butter and buttermilk mixture. Use a whisk or hand mixer to combine until mostly smooth.
- Divide the batter evenly amongst a muffin pan lined with cupcake liners. Bake for 20-23 minutes.
- Once done, remove from oven and set aside. Allow to cool completely before frosting.
Chocolate Frosting
- In a large mixing bowl, use a hand mixer (or standing mixer) to beat the softened vegan butter until it appears whipped.
- In that same bowl, gradually add in the powdered sugar, cocoa powder and vanilla extract. Add in the almond milk one tablespoon at a time until you've reached desired consistency.
- Once your cupcakes have cooled completely, frost them with your chocolate frosting and enjoy!