Vegan Vanilla Cupcakes [+VIDEO]
This recipe features a simple vanilla cupcake with a homemade vanilla frosting topped with sprinkles for the perfect finishing touch! The most delicious treat for any special occasion!
Servings 12 cupcakes
Ingredients
- ⅔ cups unsweetened almond milk
- 2 tsp white vinegar (or apple cider vinegar)
- 1¾ cups all- purpose flour
- ¾ cups organic cane sugar
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup vegan butter melted
- 1 tsp vanilla extract
- ⅓ cup unsweetened applesauce
- vegan sprinkles for garnish (optional)
Frosting
- ½ cup vegan butter softened - not melted
- 2 cups organic powdered sugar
- ¾ tsp vanilla extract
- 1 tbsp unsweetened almond milk
Instructions
- Preheat oven to 400°
- Combine the almond milk and apple cider vinegar to create vegan buttermilk. Set aside.⅔ cups unsweetened almond milk, 2 tsp white vinegar
- Add the flour, sugar, baking powder, baking soda and salt to a large mixing bowl and whisk them together.1¾ cups all- purpose flour, ¾ cups organic cane sugar, ½ tsp baking powder, ½ tsp baking soda, ½ tsp salt
- Add the melted vegan butter, vegan buttermilk mixture, vanilla extract and unsweetened applesauce to the same bowl. Whisk to combine until batter is mostly smooth.½ cup vegan butter, 1 tsp vanilla extract, ⅓ cup unsweetened applesauce
- Disperse the batter evenly among a standard sized muffin pan lined with baking cups (if not using baking cups, spray the pan generously with neutral cooking oil or vegan butter).
- Transfer to the oven and bake for 21 minutes.
- While the cupcakes are baking, place all of the frosting ingredients in a large bowl and use a hand mixer or standing mixer to combine. Set aside.½ cup vegan butter, 2 cups organic powdered sugar, ¾ tsp vanilla extract, 1 tbsp unsweetened almond milk
- Once the cupcakes are finished baking, set them aside and allow to cool completely.
- Once cooled, apply the frosting overtop of each cupcake and garnish with sprinkles (optional) enjoy!vegan sprinkles