Vegan Vanilla Cupcakes

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:

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  • 1-3/4 cups all purpose flour
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  • 2-1/2 teaspoons baking powder
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  • 8 tablespoons vegan butter, softened at room temperature
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  • 1 cup granulated sugar
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  • Prepared Ener-G egg replacer equivalent of 3 eggs
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  • 1 cup coconut milk (shake can before opening), divided
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  • 2 teaspoons pure vanilla extract
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  • 1 cup coconut oil at room temperature (should be solid)
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  • 6 cups confectioners’ sugar
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  • Fresh fruit of your choice

Directions:

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  1. Preheat oven to 350 degrees F. and line 2 muffin pans with paper liners.
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  3. In a medium bowl, whisk together flour and baking powder.
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  5. In the bowl of a standup mixer fitted with the paddle attachment, beat vegan butter and granulated sugar until light and fluffy.
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  7. Add Ener-G and beat until incorporated. Add coconut milk and flour mixture alternately, mixing until ingredients are well-combined. Stir in vanilla.
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  9. Spoon batter into prepared muffin pans. Bake for 15 to 18 minutes or until cupcakes are golden. Transfer to a wire rack to cool.
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  11. 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.
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  13. Frost cooled cupcakes and serve with fresh fruit of your choice.

More tasty vegan dessert recipes!

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