Vegan Vanilla Cupcakes
Ingredients
The Cupcakes
-
1
tablespoon
apple cider vinegar
-
1
cup
soy milk
-
1
cup
brown sugar
-
1 ½
cups
all-purpose flour
-
1
teaspoon
baking soda
-
½
teaspoon
sea salt
-
⅓
cup
vegan butter
-
½
tablespoon
vanilla extract
The Buttercream Frosting
-
3 to 3 ½
cups
powdered sugar
-
1
cup
vegan butter
-
1
teaspoon
vanilla extract
-
1
tablespoon
vegan milk
-
¼
teaspoon
sea salt
Instructions
- Preheat the oven to 350°F (180°C) and line muffin cups with cupcake liners.
- Make the vegan buttermilk by combining apple cider vinegar and soy milk in a small bowl and set aside.
- In a large bowl, whisk together sugar, flour, baking soda, and salt. Add the milk mixture, melted butter, and vanilla, mixing until just combined.
- Divide the batter evenly between the cupcake liners, filling them about halfway. Tap the pan to remove air bubbles.
- Bake in the middle rack for 20-22 minutes until cooked. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the vegan butter and vanilla until fluffy, then gradually add powdered sugar and mix until incorporated.
- Add vegan milk to reach desired consistency, then beat until the frosting is fluffy and creamy.
- Frost the cooled cupcakes and enjoy!
Nutrition Facts (estimated)
Servings
12
Calories
421
Total fat
17g
Total carbohydrates
66g
Total protein
2g
Sodium
417mg
Cholesterol
0mg
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