Nutrition Facts
(per serving)

This vegan version of the vanilla cupcake swaps out eggs and butter for plant-based alternatives, ensuring a delicious cupcake that adheres to vegan dietary restrictions.

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Original Recipe:

https://natashaskitchen.com/perfect-vanilla-cupcake-recipe/

Disclaimer: This recipe is generated by an AI model and may not be perfect. Please review the recipe and make any necessary adjustments.

Vegan Perfect Vanilla Cupcake Recipe

vegan

Vegan Perfect Vanilla Cupcake Recipe

Ingredients

  • 1 1/4 cups (156 g) all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (120 ml) coconut oil, softened
  • 3/4 cup (150 g) coconut sugar or brown sugar
  • 1/2 cup (120 ml) unsweetened applesauce instead of eggs
  • 2 tsp pure vanilla extract
  • 1/2 cup (120 ml) almond milk or any plant-based milk, room temperature

Instructions

  1. Preheat the oven to 350°F (175°C) and line a cupcake/muffin pan with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened coconut oil and coconut sugar on medium-high speed for 5 minutes until thick and fluffy.
  4. Mix in the applesauce and vanilla extract until well combined.
  5. Reduce the mixer speed to medium and add the flour mixture in thirds, alternating with the almond milk, mixing to incorporate with each addition. Scrape down the bowl as needed and beat until just combined and smooth, being careful not to overmix.
  6. Divide the batter evenly into the lined muffin pan, filling 2/3 full.
  7. Bake for 20-23 minutes at 350°F (175°C), or until a toothpick inserted in the center comes out clean.
  8. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool to room temperature before frosting.

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