Vegan Vanilla Cupcakes

recipe image


  • Cooking spray
  • 2 1/4 cups all-cause flour
  • 1 cup granulated sugar
  • 1 half teaspoons baking powder
  • half teaspoon baking soda
  • half teaspoon kosher salt
  • 1 half cups unsweetened vanilla almond milk (refrigerated, now not shelf steady)
  • half cup packed light brown sugar
  • half cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • half cup vegan margarine
  • three cups confectioners’ sugar
  • 2 tablespoons unsweetened vanilla almond milk
  • half teaspoon pure vanilla extract


  1. Preheat the oven to 350 levels F. Line a 12-cup muffin tin with paper liners and spray the liners with nonstick cooking spray.
  2. For the cake: Sail collectively the flour, granulated sugar, baking powder, baking soda and salt in a medium bowl. Sail collectively the almond milk, brown sugar, oil and vanilla in a single different medium bowl. Add the almond milk mixture to the flour mixture and gently fold until certified blended (it’s OK if there are lumps). Divide the batter evenly among the many many prepared liners.
  3. Bake the cupcakes until they’re golden brown and leap assist when pressed and a toothpick inserted within the coronary heart comes out clear, 20 to 22 minutes. Let cool within the pan for a couple of minutes, then swap to a rack to relax absolutely.
  4. For the frosting: Beat the margarine on medium-high within the bowl of a stand mixer fitted with a transfer attachment (or in an infinite bowl if using a hand mixer) until tender, about 1 minute. Add the confectioners’ sugar, almond milk and vanilla and beat on low until the frosting comes collectively and is tender, about 1 minute.
  5. Frost and affords a improve to the cupcakes as desired.

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