Classic Vegan Vanilla Cupcakes with Vegan Buttercream Frosting. Perfect for a week day dinner or birthday parties or heartbreak (?).
Vegan Vanilla Cupcake Recipe
1 3/4 unbleached all purpose flour
1 cup raw sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup almond milk
1/2 cup canola oil
2 tablespoons vanilla extract
1 tablespoon apple cider vinegar
Preheat oven to 350 degrees F. and line a cupcake tine with 12 paper liners.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate bowl, whisk together raw sugar, almond milk, canola oil, vanilla extract, and vinegar.
Add the wet ingredients to the dry ingredients and whisk to together to combine.
Use an ice cream scooper to evenly distribute the cupcake batter through out the line cupcake tin.
Bake for 15 – 18 minutes. When a toothpick can be inserted into the center of a cupcake and removed with few to no crumbs, they are done.
Allow them to cool before frosting.
Vegan Buttercream Frosting Recipe
1/4 cup vegetable shortening
1/4 cup vegan butter
2 cups powdered sugar
2 tablespoon almond milk
Beat together vegetable shortening and vegan butter with an electric mixer in a large bowl.
When smooth, gradually mix in powdered sugar.
Mix in vanilla extract, then almond milk one tablespoon at a time until it reaches the spread-ability you desire.
Beat on high for 2 additional minutes, incorporating air, to make it light and fluffy.
About The Vegan Cupcake Project: I am a vegan with a sugar addiction. Everyday I try to make recipes that satisfy my sweet tooth with as little added sugar and as many whole grains as possible. Subscribe if you’re into that type of thing.
About Me: My name is Tasha. I am a YouTube Next Chef, Master of Public Health, and INFJ.