Vegan Cupcakes

Has someone you love recently gone vegan? Looking for a fantastic vegan dessert you can serve them? You need this Vegan Cupcakes recipe! Not only are they delicious, but the recipe is also versatile and can work with different dairy and fat substitutes to accommodate different dietary restrictions.

Vegan Cupcakes

3 from 10 votes

This recipe is definitely a keeper, and I will be sure to make it again for future occasions. It’s a wonderful way to cater to the needs of my vegan friends and family, ensuring that everyone can enjoy a delicious dessert.

Ingredients

  • 1 tablespoon apple cider vinegar

  • 1 1/2 cups almond milk

  • 2 cups all-purpose flour

  • 1 cup white sugar

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 cup coconut oil, warmed until liquid

  • 1 1/4 teaspoons vanilla extract

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
  • Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil, and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
  • Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.

I recently came across a recipe for Vegan Cupcakes that caught my attention. With someone I love recently adopting a vegan lifestyle, I was on the lookout for a fantastic dessert option to serve them. This recipe seemed like the perfect solution.

I gathered all the necessary ingredients, making sure to use vegan substitutes for dairy and eggs. The process of making the cupcakes was surprisingly straightforward, and the aroma of the batter filled the kitchen as they baked to perfection in the oven.

Once cooled, I decorated the cupcakes with a vegan frosting, adding a touch of sweetness and flair. The final result was a beautiful batch of vegan cupcakes that looked just as delightful as their non-vegan counterparts.

When it was time to taste test, I was pleasantly surprised by how moist and flavorful the cupcakes were. The texture was light and airy, and the flavors were well-balanced. It was a joy to see the smile on my loved one’s face as they indulged in a vegan dessert made especially for them.

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