Description
Moist and fluffy plant-based cupcakes with a creamy vegan buttercream frosting, perfect for holiday celebrations.
Ingredients
Scale
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup almond milk
- 1 tsp apple cider vinegar
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup vegan butter, softened
- 3 cups powdered sugar
- 2 tbsp almond milk (for frosting)
Instructions
- Preheat oven to 350F (175C) and line a cupcake tin with liners.
- Whisk apple cider vinegar into almond milk and let sit for 5 minutes.
- In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt.
- Stir vegetable oil and vanilla extract into the almond milk mixture.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Fill cupcake liners about 2/3 full and bake for 20-25 minutes or until a toothpick comes out clean.
- Cool cupcakes completely on a wire rack.
- Beat vegan butter until fluffy, then gradually beat in powdered sugar and 2 tablespoons of almond milk until smooth.
- Pipe frosting onto cooled cupcakes and decorate with sprinkles.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American