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Vegan Cupcakes

Vegan Cupcakes

Cost $8.5, save $12

Source: Recommended by CookPal

  • 30 Min
  • 18 Servings
  • $8.5

INGREDIENTS

  • Wet Ingredients

    • 1 tablespoon apple cider vinegar
    • 🥛 1 ½ cups almond milk
    • 🥥 ½ cup coconut oil, warmed until liquid
    • 1 ¼ teaspoons vanilla extract

  • Dry Ingredients

    • 🌾 2 cups all-purpose flour
    • 🍚 1 cup white sugar
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • 🧂 ½ teaspoon salt

STEPS

1

Preheat the oven to 350°F (175°C) and prepare two 12-cup muffin pans or line with 18 paper baking cups.

2

Pour apple cider vinegar into a measuring cup and fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes.

3

Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.

4

Mix the almond milk mixture, coconut oil, and vanilla extract in a separate bowl.

5

Combine the wet ingredients with the dry ingredients and stir until just blended. Spoon the batter into prepared cups uniformly.

6

Bake in the preheated oven for 15 to 20 minutes, or until tops spring back when lightly pressed. Cool the cupcakes on a wire rack.

7

Frost as desired once the cupcakes are fully cooled.

NUTRIENTS

Per 1 serving

🔥

152

Calories

  • 2
    Protein
  • 23
    Carbs
  • 6
    Fats

💡 For a richer taste, substitute almond milk with oat or cashew milk.Ensure all ingredients are at room temperature for smoother blending.You can add fun toppings like fruit, sprinkles, or vegan chocolate chips to elevate the look and taste.Store in an airtight container to keep the cupcakes moist.