Rating: 4.5 stars 4.6
467 Ratings
  • 5 star values: 361
  • 4 star values: 65
  • 3 star values: 19
  • 2 star values: 5
  • 1 star values: 17

These vegan cupcakes taste amazing and are quick to make! You can play around and substitute different kinds of milk, oils, and extracts; I've used my favorites in the recipe, but just about any will work. Unfortunately, this recipe doesn't rise well as a cake, but cupcakes are more fun anyway! These are great with a simple frosting of cocoa powder, powdered sugar, and orange juice.

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
18
Yield:
18 cupcakes
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin pans or line with 18 paper baking cups.

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  • Pour 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.

  • Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together almond milk mixture, coconut oil, and vanilla in a separate bowl. Pour wet ingredients into dry ingredients and stir just until blended. Spoon batter evenly into the prepared cups.

  • Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack.

  • Arrange cooled cupcakes on a serving platter. Frost with desired frosting.

Nutrition Facts

152 calories; protein 1.5g; carbohydrates 22.6g; fat 6.4g; sodium 167.4mg. Full Nutrition
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