I was really skeptical when I first read the ingredients of this vegan cupcake recipe. I wondered what would bind these cupcakes together if there was no egg and I didn’t believe there was a viable substitute for good old fashioned milk. I was wrong, which is like the first time ever. 🙂 If you’ve been following along with me, you know that I’ve been trying to make some lifestyle changes to lose weight and just be healthier in general. When I first bit into the cupcake, I was so surprised by how fluffy and moist it was! Here I was thinking that vegans were missing out on life but they’ve been eating good the whole time. Also, I want to give a special thank you to my husband Chris who whipped up the buttercream frosting! So delicious! You may save a few calories on this one, but the taste is so buttery that you’d never know. So, without further ado, here’s the recipe and please do let me know if you’ve ever tried any vegan dishes that you like. As a cupcake lover, I guarantee you’ll enjoy this one!
Even the batter looked pretty!
Recipe Credit: The Minimalist Baker
Vegan Cupcakes With Buttercream Frosting Recipe
- 1 cup non-dairy milk (I used Almond Milk)
- 1 tsp apple cider vinegar
- 1 stick vegan softened butter ( I used Earth Balance)
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 1/2 cup all purpose flour
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup sprinkles
- Buttercream Frosting
- 1 stick vegan butter softened
- 2 1/2 cups powdered sugar
- 1/4 tsp vanilla extract
- Splash of non-dairy milk
- Preheat oven to 350 degrees and line a muffin tin with 12 paper liners
- In a medium bowl pour non dairy milk and apple cider vinegar and allow to curdle
- In another bowl add one stick of vegan butter and cream with mixer, then add sugar and vanilla. Beat until combine and fluffy.
- Add dry ingredients to a sifter (excluding sprinkles) to a sifter in this order: 1 cup flour, baking soda, baking powder, salt and remaining 1/2 cup flour.
- Bring your dry ingredients in front of you and put your almond milk and butter mixture on opposite sides.
- Alternate by putting in butter mixture, then mixing with mixer and then almond milk, then mixing again. Go back and forth until all ingredients are combined and batter is smooth.
- Add sprinkles to batter and fold in with a wooden spoon.
- Divide evenly among cupcake holders and do not overfill.
- Bake on center rack for 20-24 minutes. They will have a slight light brown color when done.
- Let cupcakes completely cool on a rack
- Add softened butter and beat until light and fluffy, then add vanilla and mix once more.
- Add powdered sugar 1/2 cup at a time and continue mixing until thick and creamy.
- Drizzle in a little non dairy mill to thin out. You want the frosting to be thick so it will hold it’s shape on the cupcake. Sprinkle tops with sprinkles.