Fluffy and Light Vanilla Cupcakes
Ingredients
- 2 cups flour (240 g)
- 1 cup sugar (200 g)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup dairy-free milk
- 1 tbsp apple cider vinegar
- 1/2 cup vegan yogurt
- 1/2 cup neutral oil (I used liquid coconut oil)
- 1 tbsp vanilla extract or vanilla bean paste
Frosting
- 3 cups powdered sugar (390 g)
- 1/2 cup vegan butter
- 1/4 cup vegan cream cheese
- 3 tsp vanilla bean paste or vanilla extract
- a pinch of salt
Preparation
Combine the dairy-free milk with the vinegar and whisk to create the vegan buttermilk. Allow it to rest for 5-10 minutes.
In a large bowl, combine all of the wet ingredients together, along with the sugar and buttermilk. Whisk until combined.
Add the dry ingredients to the wet and mix.
Line a muffin pan with muffin liners and fill each muffin cup about 3/4 of the way up with batter. You will get about 15 cupcakes.
Bake the cupcakes at 350°F or 175°C for 18-20 minutes.
To create the frosting, use a stand mixer or an electric mixer to beat the butter and cream cheese until light and fluffy.
Add the vanilla, then slowly add in the powdered sugar, about a few tablespoons at a time.
Once the cupcakes have fully cooled off, transfer the frosting to a piping bag with a tip, then pipe it on top of each cupcake and add sprinkles.
