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Vegan Cupcakes
April 24, 2009

Update 10/15/11-I made this batter into processed-sugar free biscotti by using my modified recipe below, pouring the batter into a 9 x 13 pan, baking it (check at 20 minutes), cooling it, cutting it into biscotti shapes, laying them cut side up on a cookie sheet, and baking them for 10 to 15 minutes on each side. See for complete instructions. Update 12-05-09 made again today Instead of sugar I used 1/2 cup granulated splenda, 1/4 cup Agave syrup, and reduced the Rice milk to 1 1/4 cups. Also subsituted whole wheat pastry flour for 1 cup of the flour. Sprinkled sliced almonds on top. Baked 13 min and they were done. Finished with a mix of cinnamon and splenda sprinkled on top right out of the oven. Diabetics can eat this. READ ORIGINAL REVIEW FOR CHANGES: I just made these they are delish!!! As the recipe and reviewers say, easy to modify to your tastes. I made 12 cupcakes and put the rest of the batter in an 8x8 pan for a little cake. YUMMY! I used Rice milk instead of almond milk, canola oil instead of coconut oil, 1 tablespoon lemon juice instead of vinegar, 3/4 teaspoon almond extract instead of vanilla, and I added 1 teaspoon cinnamon. They are wonderful!!!

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