Today I’m sharing our favorite vegan vanilla cupcakes recipe. These homemade vanilla cupcakes with butter cream frosting are simply perfect.
Course Cupcakes
Cuisine Dessert
Keyword valentins day, vanilla
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 6cupcakes
Author Klaraslife
Ingredients
180mlalmond milk
1tspapple cider vinegar
80gcoconut oilmelted and cooled
1tspvanilla extract
120gspelt flour
70gorganic sugar
1/2tspbaking powder
3/4tspbaking soda
1/4tspsalt
1tspvanilla extrakt
frosting
115gvegan buttersoftened to room temperature
240gconfectioners’ sugar
30mlvegan heavy cream
1tsppure vanilla extract
1drop of rosa food colorvegan
Instructions
Cupcakes
Preheat the oven to 180 °C and line a cupcake pan with cupcake liners.
Mix the almond milk and apple cider vinegar and set aside for 5 minutes.
Next, add the coconut oil and vanilla extract.
Mix all the dry ingredients together in a bowl.
Pour the wet ingredients into the dry ingredients and mix together until smooth. Spoon the batter into your pan, filling 3/4 of the way full.
Bake for 18 minutes, or until a toothpick comes out clean. Let the cupcakes cool an a fire rack.
frostig
With a handheld fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, the heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Add more confectioners’ sugar if frosting is too thin or another tablespoon of cream if frosting is too thick.
Use immediately or cover tightly and store for up to 1 week in the refrigerator.