Cupcakes
These vegan cupcakes are light, fluffy, and bursting with flavor, making them the perfect sweet treat for any occasion. I love how simple they are to whip up...
I have a special place in my heart for cupcakes.
Growing up, my mom and I used to bake together every Sunday, and we’d always experiment with different flavors.
This vegan version brings back those memories while keeping it kind to our planet.
Plus, they’re made with wholesome ingredients that nourish the body and soul!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Using unsweetened applesauce not only helps to replace flax egg but also adds moisture. You can swap in any plant-based almond milk you prefer or even use a nut almond milk for added flavor. If you’re feeling adventurous, try adding some spices like cinnamon or nutmeg for a warm twist!
Tips & Notes
- •I like to sprinkle a bit of powdered sugar on top once they're cooled for a cute touch!
- •Store any leftovers in an airtight container at room temperature for up to three days.
Recipe Variations
- •Sometimes, I love to add a swirl of peanut butter or almond butter into the batter before baking for an extra indulgent treat.
- •You can also experiment with different extracts like almond or lemon for a unique flavor profile.
Storage & Freezing
To keep them fresh, I recommend storing these cupcakes in an airtight container. If you want them to last longer, you can freeze them! Just wrap each one individually in plastic wrap and pop them in a freezer-safe bag.
Frequently Asked Questions
Can I use whole wheat flour instead?
Absolutely! Whole wheat flour will give them a nuttier flavor and a bit more texture. Just note they might be a little denser.
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Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- 2
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- 3
In a separate bowl, mix the applesauce, plant-based almond milk, vegetable oil, and vanilla extract until well combined.
- 4
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix – it’s okay if there are a few lumps.
- 5
If you’re adding chocolate chips or nuts, fold them in at this point.
- 6
Spoon the batter into the cupcake liners, filling them about 2/3 full.
- 7
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- 8
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
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