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Easy Vegan Cupcakes!

This is another recipe that I have been using for so long and felt bad for not sharing sooner! These Easy Vegan Cupcakes are so simple and only require 7 ingredients that you probably already have around your kitchen. Even a beginner baker could make them flawlessly, no doubt! This recipe makes 24 cupcakes, so it’s perfect for bringing to birthday parties or a get-together!

I wanted to call these “One Bowl Cupcakes” at first, but then realized the first step makes it technically 2 bowls. To begin, preheat the oven to 350Β°F, then mix 2 cups of non dairy milk and 1 tbsp of apple cider vinegar in a small mixing bowl and give it a quick stir. Set aside for 5 minutes. This is how you make vegan buttermilk and it really aids in making these cupcakes moist and delicious!

Now, from here, everything is done in one bowl! In a large mixing bowl, add the sugar, softened butter, and vanilla extract. You want to “cream” them together until it’s all well combined and resemble a cream. A hand mixer, or just a fork or spatula will do fine for this.

Now, all you have to do is add in all the rest of the ingredients, including the vegan buttermilk, and mix until there are no big chunks.

Grease your cupcake tin(s) or add in baking shells, fill each tin with about 1/4 cup worth of batter and bake for 20-25 minutes, or until a toothpick comes out clean when you poke it through. Remove from the oven and let cool completely before topping with your favorite icing (and sprinkles!) Easy enough, right?!?

Easy Vegan Cupcakes!

Prep time: 10 minutes
Cook time: 20-25 min
Servings: 24 cupcakes

Ingredients:
  • 2 cups non-dairy milk
  • 1 tbsp apple cider vinegar
  • 2 cups sugar
  • 1 cup softened vegan butter
  • 1 tbsp vanilla extract
  • 3 cups all purpose flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
Steps:
  1. Preheat oven to 350Β°F
  2. Prepare the vegan buttermilk by adding the non-dairy milk and apple cider vinegar in a small bowl and giving it a quick stir. Let it sit for about 5 minutes to curdle.
  3. In a large mixing bowl, add the sugar, butter, and vanilla and mix together until creamy.
  4. Add in the flour, baking powder and soda, salt, and buttermilk and stir until well combined and there are no large chunks.
  5. Grease cupcake tin(s) or add in baking shells and fill each tin about 3/4 way or about 1/4 cup each.
  6. Bake for 20-25 minutes. Remove from the oven and let cool completely before topping with your favorite vegan icing (and sprinkles, of course)!
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