Vanilla Cupcakes-Vegan Recipe

Name: Vanilla Cupcakes-Vegan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: for the cupcakes:; 1 Cup non-dairy milk (I used coconut milk); 1 tsp Lemon juice; 1/2 Cup vegan butter; 1 Cup sugar; 1 tsp vanilla essence; 1 1/2 Cups all.purpose flour; 1 1/2 tsp baking powder; 1/2 tsp bakingg soda; pinch of salt; extras (for example: chocolate Chips, sprinkles, Food coloring) -optional; for the frosting:; 1/2 Cup vegan butter; 2 1/2 - 3 Cups powdered sugar; 1/4 tsp vanilla essence; splash non-dairy milk

Servings: persons

for the cupcakes:
1 Cup non-dairy milk (I used coconut milk)
1 tsp Lemon juice
1/2 Cup vegan butter
1 Cup sugar
1 tsp vanilla essence
1 1/2 Cups all.purpose flour
1 1/2 tsp baking powder
1/2 tsp bakingg soda
pinch of salt
extras (for example: chocolate Chips, sprinkles, Food coloring) -optional
for the frosting:
1/2 Cup vegan butter
2 1/2 - 3 Cups powdered sugar
1/4 tsp vanilla essence
splash non-dairy milk

1
["Preheat oven to 350 degrees F (180 degrees C). Line muffin pan with paper liners. Set aside", "for the cupcakes: In a measuring Cup mix together non-dairy milk and lemon juice. Let set to curdle/activate.", "in a large mixing bowl add softened butter and cream with a mixer. Then add sugar and vanilla and beat until combined and fluffy - about 2 minutes.", "Sift flour, baking powder, baking Soda and salt into the butter-mixture. While mixing it pour the milk-mixture in. Blend together until there are no lumps
2
If desired fold in the extras", "Divide evenly among paper liners. Fill about 3/4", "Bake on a Center rack by 350u00b0F (180u00b0C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean. They will only have a very slight golden brown color.", "While they bake, prepare frosting", "for the frosting: Wipe clean your mixing bowl and add softened butter. Beat until light and fluffy. Then add vanilla and mix once more.", "Add powdered sugar and continue mixing until thick and creamy. Drizzle in a splash non-dairy milk to thin. You want this frosting to be very thick so it will hold it's shape once on the cupcakes.", "When the cupckes finish baking let cool completely on a cooling rack", "Once they are fully cooled frost them as desired and add the extras -optional", "Frosted cupcakes can be stored in an airtight container at room temperature for up to 3 days."]

1050

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: for the cupcakes:, 1 Cup non-dairy milk (I used coconut milk), 1 tsp Lemon juice, 1/2 Cup vegan butter, and more.

Yes, Vanilla Cupcakes-Vegan falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vanilla Cupcakes-Vegan

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