Vegan Cupcake Recipe
These light and fluffy vegan cupcakes are easy to make and perfect for any occasion. Enjoy the delicate sweetness and moist texture!
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Calories: 152kcal
Servings: 18
Equipment
- Large mixing bowl
- Medium mixing bowl
- 2-cup measuring cup
- Muffin pans (two 12-cup pans or 18 paper baking cups)
- Oven
- Wire rack
- Spoon or batter scoop
Ingredients
- 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
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease muffin pans or line with paper baking cups.
- Prepare Almond Milk Mixture: Mix 1 tablespoon apple cider vinegar with 1 ½ cups almond milk. Let stand for 5 minutes to curdle.
- Mix Dry Ingredients: Whisk together 2 cups flour, 1 cup sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt in a large bowl.
- Mix Wet Ingredients: In a separate bowl, combine the curdled almond milk mixture, ½ cup liquid coconut oil, and 1 ¼ teaspoons vanilla extract.
- Combine Mixtures: Pour wet ingredients into dry ingredients. Stir just until blended. Do not overmix.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full.
- Bake: Bake for 15-20 minutes until the tops spring back when lightly pressed.
- Cool and Frost: Cool the cupcakes in the pan on a wire rack. Once cooled, frost with desired frosting.
Nutrition
Calories: 152kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Sodium: 167mg | Potassium: 32mg | Fiber: 1g | Sugar: 12g | Calcium: 50mg | Iron: 1mg