Vegan Cupcakes

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.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 152 Calories

Ingredients

• 2 cups all-purpose flour
• ½ teaspoon salt
• 1 cup white sugar
• ½ teaspoon baking soda
• 2 teaspoons baking powder
• 1 ¼ teaspoons vanilla extract
• 1 tablespoon apple cider vinegar
• 1 ½ cups almond milk
• ½ cup coconut oil, warmed until liquid

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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