Vegan Chocolate Cupcakes With Vanilla Frosting Recipe

Name: Vegan Chocolate Cupcakes With Vanilla Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups all-purpose flour; 1 cup white sugar; 4 tablespoons unsweetened cocoa powder, or more to taste; 1 teaspoon baking soda; 1 pinch salt; 1 cup water; 5 tablespoons vegetable oil; 1 teaspoon vanilla extract; 1 teaspoon white wine vinegar; Frosting:; 1/2 cup vegan margarine; 3 1/2 cups confectioners' sugar; 3 tablespoons vanilla soy milk, or as needed; 1/2 teaspoon vanilla extract; colored sprinkles

Servings: persons

1 3/4 cups all-purpose flour
1 cup white sugar
4 tablespoons unsweetened cocoa powder, or more to taste
1 teaspoon baking soda
1 pinch salt
1 cup water
5 tablespoons vegetable oil
1 teaspoon vanilla extract
1 teaspoon white wine vinegar
Frosting:
1/2 cup vegan margarine
3 1/2 cups confectioners' sugar
3 tablespoons vanilla soy milk, or as needed
1/2 teaspoon vanilla extract
colored sprinkles

1
Preheat the oven to 350 degrees F (175 degrees C). Grease 15 individual muffin cups or line cups with paper liners.
2
Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Pour in water, oil, vanilla extract, and vinegar. Mix well into a smooth batter. Spoon batter into the prepared muffin cups, filling each 2/3 full.
3
Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the muffin cups for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
4
Cream margarine in a bowl with an electric mixer until soft and fluffy, about 1 minute. Add 1/2 of the confectioners' sugar, 1 tablespoon at a time, while electric mixture is running on low speed. Beat in vanilla soy milk and 1/2 teaspoon vanilla extract. Beat in remaining confectioners' sugar until frosting has desired consistency.
5
Spoon frosting into a piping bag and pipe over cupcakes. Decorate with sprinkles.

1300

kcal

Calories

Fat

275

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 15 ingredients. The key ingredients include: 1 3/4 cups all-purpose flour, 1 cup white sugar, 4 tablespoons unsweetened cocoa powder, or more to taste, 1 teaspoon baking soda, and more.

Yes, Vegan Chocolate Cupcakes With Vanilla Frosting 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.

Vegan Chocolate Cupcakes With Vanilla Frosting

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