Vegan Vanilla Cupcakes

Posted on

facebooktwitterPinterestEmail

  • Rate
  • Comment
  • Save
  • Sharefacebook twitter PinterestEmail
  • Print

  • Total Time

    Prep: 20 min. Bake: 15 min. + cooling


  • Makes

    2 dozen

    • Ingredients

  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-3/4 cups refrigerated unsweetened coconut milk
  • 1-1/2 cups sugar
  • 1/3 cup canola oil
  • 2 tablespoons cider vinegar
  • 1 teaspoon vanilla extract
  • FROSTING:
  • 1 cup dairy-free margarine, softened
  • 3 cups confectioners’ sugar
  • 2 teaspoons vanilla extract

    • Directions

  • Preheat oven to 350°. In a large bowl, whisk flour, baking powder, baking soda and salt. In a small bowl, whisk coconut milk, sugar, oil, vinegar and vanilla. Stir into dry ingredients just until moistened.
  • Fill paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
  • For frosting, in a large bowl, beat margarine until light and fluffy. Beat inconfectioners’ sugar, milk and vanilla. Frost cupcakes.

    • Vegan Vanilla Cupcake Tips

    How do you make vegan cupcakes?

    Do vegan cupcakes need to be refrigerated?

    Nutrition Facts

    1 cupcake: 255 calories, 11g fat (2g saturated fat), 0 cholesterol, 180mg sodium, 38g carbohydrate (27g sugars, 0 fiber), 1g protein.
    Source: Read Full Article