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vegan cupcakes

(1 rating)
vegancook avatar
Recipe by
Joan Hunt
@vegancook
Youngsville, NC

These taste amazing and are quick to make! You can play around and substitute different milks, oils and extracts; just about any will work. I've listed my favorites. Unfortunately, this recipe doesn't rise well as a cake, but cupcakes are more fun anyway! These are great with a simple frosting of cocoa powder, powdered sugar and orange juice.

(1 rating)
yield serving(s)
prep time 10 Min
cook time 15 Min

Ingredients For vegan cupcakes

  • 1 Tbsp
    apple cider vinegar
  • 1 1/2 c
    almond milk
  • 2 c
    all-purpose flour
  • 1 c
    white sugar
  • 2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1/2 c
    coconut oil, warmed until liquid
  • 1 1/4 tsp
    teaspoons vanilla extract

How To Make vegan cupcakes

  • 1
    Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
  • 2
    Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
  • 3
    Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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