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
- 1/2 cup cane sugar
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- optional: 1/8 tsp cardamom
- optional: 1/8 tsp cinnamon
- 1/4 cup oil
- 3/4 cup coconut milk
- 2 tsp pure vanilla extract
For the vegan chocolate frosting:
- 3/4 cup vegan butter
- 2 1/4 cups powdered sugar
- 1 tbsp instant coffee
- 1 tsp 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!
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 creation.