Vegan Vanilla Cupcakes
It only takes 30 minutes to make a batch of these easy, light, and tasty Vegan Vanilla Cupcakes. Serve them topped with a mound of vegan vanilla frosting or vegan chocolate frosting for a dairy-free, gluten-free, treat your family is sure to love.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup all purpose flour (I used King Arthur Gluten Free flour for this batch)
- 1/2 cup cane sugar
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- optional: 1/8 tsp cardamom
- optional: 1/8 tsp cinnamon
- 1/4 cup oil
- 3/4 cup coconut milk
- 2 tsp pure vanilla extract
- 3/4 cup vegan butter
- 2 1/4 cups powdered sugar
- 1 tbsp instant coffee
- 1 tsp pure vanilla extract
- pinch of salt
Instructions
- 1
!For the vegan vanilla cupcakes:
- 2
Preheat the oven to 375 degrees.
- 3
Into a bowl, add all purpose flour or Gluten Free flour, cane sugar, baking powder, baking soda, salt, cardamom (if using), and cinnamon (if using) and mix well using a spoon.
- 4
Then add in oil, coconut milk, and pure vanilla extract and mix well.
- 5
Spoon spoonfuls into a lined muffin baking pan and bake at 375 degrees for 20 minutes or until a toothpick inserted into the center comes out clean.
- 6
Let cupcakes cool completely before frosting.!For the vegan chocolate frosting:Add vegan butter, powdered sugar, instant coffee, vanilla extract, and salt to a bowl. Using an electric mixer, mix all ingredients well. Then, pipe onto the cooled vegan cupcakes and enjoy!