Hey there, it’s Austin from Beyond the Bayou! Today I’m in the mood to share my latest kitchen adventure with you – vegan Cupcakes.
These cupcakes came about when my sister visited last month. She’s been vegan for a while now, and I wanted to surprise her with a treat that wouldn’t make her feel left out during our family dinner. After a few tries (and some hilariously lopsided results), I finally nailed Vegan Pecan Pie along with this recipe.
The best part? These cupcakes are so good, you won’t even miss the eggs or dairy. They’re fluffy, moist, and perfect for satisfying your sweet tooth. So whether you’re vegan, trying to eat less animal products, or just curious about plant-based baking, give these a shot. Let’s get started!
Why You Should Try This Recipe?
- Simple Ingredients and Easy Prep: These cupcakes are made in just one bowl with a minimal list of simple ingredients.
- No Hand Mixer Needed: You don’t need a hand mixer to make the batter (though you’ll need one for the frosting!).
- Use Cake Flour: Cake flour makes the cupcakes incredibly fluffy, soft, and moist. I tried using all-purpose flour, but the cupcakes turned out drier and not as light.
- Quick and Easy: These cupcakes are so easy to make; you’ll be enjoying them in no time!
Vegan Cupcake Recipe
Equipment
- Measuring cups and spoons
- Large mixing bowl
- Medium mixing bowl
- Whisk
- 2-cup measuring cup
- Muffin pans (two 12-cup pans or 18 paper baking cups)
- Oven
- Wire rack
- Spoon or batter scoop
Ingredients
- 1 tablespoon apple cider vinegar
- 1 ½ cups almond milk
- 2 cups all-purpose flour
- 1 cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup coconut oil warmed until liquid
- 1 ¼ teaspoons vanilla extract
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease muffin pans or line with paper baking cups.
- Prepare Almond Milk Mixture: Mix 1 tablespoon apple cider vinegar with 1 ½ cups almond milk. Let stand for 5 minutes to curdle.
- Mix Dry Ingredients: Whisk together 2 cups flour, 1 cup sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt in a large bowl.
- Mix Wet Ingredients: In a separate bowl, combine the curdled almond milk mixture, ½ cup liquid coconut oil, and 1 ¼ teaspoons vanilla extract.
- Combine Mixtures: Pour wet ingredients into dry ingredients. Stir just until blended. Do not overmix.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full.
- Bake: Bake for 15-20 minutes until the tops spring back when lightly pressed.
- Cool and Frost: Cool the cupcakes in the pan on a wire rack. Once cooled, frost with desired frosting.
Nutrition
Perfect Frosting Tips for You!
Piping vegan frosting onto vegan chocolate cupcakes might seem daunting, but it’s actually quite simple!
I cover how to pipe frosting onto these cupcakes in my YouTube video. Here’s a quick guide:
- Start by squeezing a small amount of vegan chocolate buttercream frosting into the center of the cupcake.
- Begin swirling outward, either rotating the cupcake or your piping tip, to build up the frosting height.
- As you finish piping, gently lower the frosting tip to create a neat point at the top.
- Repeat for the rest of your cupcakes!
With a bit of practice, you’ll master piping beautiful frosting on your cupcakes in no time!
What to Serve with Vegan Cupcakes?
