Homemade Vegan Vanilla Cupcakes
Ingredients
Wet
- 1 1/2 cups dairy-free milk
- 1 tablespoon apple cider vinegar
- 1/2 cup coconut oil
- 2 teaspoons vanilla extract
Dry
- 2 cups flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- Sprinkles (amount as desired)
Frosting
- 1/4 cup coconut oil
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons dairy-free milk
Preparation
Mix 1 1/2 cups of almond milk and 1 tablespoon apple cider vinegar and let it sit for about 5-10 minutes.
Add the rest of the wet ingredients to the almond milk and apple cider vinegar mixture.
In a separate bowl, mix all of the dry ingredients.
Combine the wet and dry ingredients together and mix well, using a hand mixer to make the process easier.
Fold in the sprinkles last.
Line a muffin pan with baking cups and pour the batter into the cups.
Bake at 350°F for about 20 minutes until they look super fluffy and round at the top; insert a toothpick to check if done.
Frosting method
Use a hand mixer to mix the coconut oil.
Slowly add the powdered sugar to the coconut oil, about 1/2 cup at a time, mixing with the hand mixer each time.
Add the vanilla extract and 1-2 tablespoons of almond milk as needed if the frosting is too thick.
Once the frosting reaches the desired consistency, transfer it to a piping bag and frost the cupcakes.
Add sprinkles on top.
