Vanilla Cupcakes
Delight in these light and fluffy vegan vanilla cupcakes, perfect for any occasion and topped with a simple vegan frosting.
If you're searching for the perfect vegan dessert, look no further than these delightful vanilla cupcakes.
Made with wholesome, plant-based ingredients, they are light, fluffy, and full of flavor.
Ideal for birthdays, celebrations, or just a sweet treat, these cupcakes are sure to impress both vegans and non-vegans alike.
Visit vegancooking.recipes for more delicious vegan recipes and cooking tips!
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
All-purpose flour can be replaced with a gluten-free blend if needed. Maple syrup can be substituted with agave syrup for a similar sweetness.
Tips & Notes
- •For an extra hint of flavor, add a teaspoon of almond extract.
- •You can top these cupcakes with vegan buttercream frosting for added sweetness.
Recipe Variations
- •Add lemon zest for a citrus twist.
- •Incorporate chocolate chips or nuts into the batter for added texture.
Storage & Freezing
Store the cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Frequently Asked Questions
Can I use gluten-free flour?
Yes, you can substitute all-purpose flour with a gluten-free flour blend.
How do I store leftover cupcakes?
Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
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Delight in these light and fluffy vegan vanilla cupcakes, perfect for any occasion and topped with a simple vegan frosting.
Nutrition (per serving)
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a cupcake tray with 12 cupcake liners.
- 2
In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, and salt until well combined.
- 3
In another bowl, combine the applesauce, maple syrup, plant milk, vanilla extract, and melted coconut oil. Mix until smooth.
- 4
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- 5
Spoon the batter evenly into the prepared cupcake liners, filling each about 2/3 full.
- 6
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Once baked, remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
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