Cupcakes Of Any Flavor Are A Fave In My House But Vanilla Cupcakes Are My Favorite In The Spring, Especially When Partnered With Fresh Fruit.

Cupcakes of any flavor are a fave in my house but vanilla cupcakes are my favorite in the spring, especially when partnered with fresh fruit.
Cupcakes of any flavor are a fave in my house but vanilla cupcakes are my favorite in the spring, especially when partnered with fresh fruit.

Vegan Vanilla Cupcakes

Yields 24

Ingredients:

  • 1-3/4 cups all purpose flour

  • 2-1/2 teaspoons baking powder

  • 8 tablespoons vegan butter, softened at room temperature

  • 1 cup granulated sugar

  • Prepared Ener-G egg replacer equivalent of 3 eggs

  • 1 cup coconut milk (shake can before opening), divided

  • 2 teaspoons pure vanilla extract

  • 1 cup coconut oil at room temperature (should be solid)

  • 6 cups confectioners' sugar

  • Fresh fruit of your choice


Directions:

  1. Preheat oven to 350 degrees F. and line 2 muffin pans with paper liners.

  2. In a medium bowl, whisk together flour and baking powder.

  3. In the bowl of a standup mixer fitted with the paddle attachment, beat vegan butter and granulated sugar until light and fluffy.

  4. Add Ener-G and beat until incorporated. Add coconut milk and flour mixture alternately, mixing until ingredients are well-combined. Stir in vanilla.

  5. Spoon batter into prepared muffin pans. Bake for 15 to 18 minutes or until cupcakes are golden. Transfer to a wire rack to cool.

  6. To make the frosting, place coconut oil, confectioners' sugar, and coconut milk in the bowl of a standup mixer fitted with the paddle attachment. Mix on low speed until ingredients are incorporated then increase to medium-high and beat until creamy.

  7. Frost cooled cupcakes and serve with fresh fruit of your choice.


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