It only takes 30 minutes to make a batch of these easy, light, and tasty Vegan Vanilla Cupcakes. Serve them topped with a mound of vegan vanilla frosting or vegan chocolate frosting for a dairy-free, gluten-free, treat your family is sure to love.
Ingredients
For the vegan vanilla cupcakes:
- 1 cup all purpose flour I used King Arthur Gluten Free flour for this batch
- ½ cup cane sugar
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- optional: ⅛ teaspoon cardamom
- optional: ⅛ teaspoon cinnamon
- ¼ cup oil
- ¾ cup coconut milk
- 2 teaspoon pure vanilla extract
For the vegan chocolate frosting:
- ¾ cup vegan butter
- 2 ¼ cups powdered sugar
- 1 tablespoon instant coffee
- 1 teaspoon pure vanilla extract
- pinch of salt
Instructions
!For the vegan vanilla cupcakes:
- Preheat the oven to 375 degrees.
- Into a bowl, add all purpose flour or Gluten Free flour, cane sugar, baking powder, baking soda, salt, cardamom (if using), and cinnamon (if using) and mix well using a spoon.
- Then add in oil, coconut milk, and pure vanilla extract and mix well.
- Spoon spoonfuls into a lined muffin baking pan and bake at 375 degrees for 20 minutes or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool completely before frosting.
!For the vegan chocolate frosting:
Add vegan butter, powdered sugar, instant coffee, vanilla extract, and salt to a bowl. Using an electric mixer, mix all ingredients well. Then, pipe onto the cooled vegan cupcakes and enjoy!
Would You Like to Save This?
Nutrition
Serving: 1g | Calories: 449kcal | Protein: 3g | Fiber: 1g | Sugar: 37g
DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your ceation.