Vegan Vanilla Cupcakes with Vanilla Frosting.
These vegan vanilla cupcakes are topped with creamy frosting and are a perfect treat for a party! Everyone loves these moist and tender cupcakes.
Ingredients
For the cupcakes:
- 1½ cups white spelt flour or all purpose flour
- 1 cup granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup cold water
- ½ cup organic canola oil or melted coconut oil, or melted vegan buttery spread
- 2 ½ teaspoons vanilla extract
- 1 teaspoon white vinegar
For the frosting:
- ¼ cup vegan buttery spread
- 3 cups confectioner's sugar sifted
- 1-3 Tablespoons non-dairy milk or water
- sprinkles for topping if desired
Instructions
Make the cupcakes:
- Preheat oven to 375 degrees F. Place cupcake liners in a muffin pan.
- Put the dry ingredients in a bowl, and whisk with a fork. Add the wet ingredients and mix well by hand or with an electric mixer.
- Pour the batter into the prepared muffin pan.
- Bake at 375 degrees F for about 20-25 minutes, until the cupcakes are nicely golden on top.
- Let cool completely before frosting.
Make the frosting:
- Mix the vegan buttery spread on medium speed. Add the powdered sugar and one tablespoon of non-dairy milk and continue to mix. If the frosting is too thick, add a little bit more non-dairy milk until a spreadable consistency is achieved.
- If you'd like to pipe the frosting onto the cupcakes, spoon the frosting into a piping bag that is fitted with an icing tip. I used a Wilton 1M tip. You can also spread the frosting onto the cupcakes with an offset spatula.
- Frost the cooled cupcakes, then top with sprinkles if desired.
Notes
These cupcakes should stay fresh in an airtight container for 3 days.
Top these with chocolate or vanilla frosting, or just give them a dusting of powdered sugar! You can even add some lemon juice or orange juice to the frosting instead of non-dairy milk if you like.
Nutrition facts are for one cupcake.
Nutrition
Calories: 356kcalCarbohydrates: 57gProtein: 2gFat: 13gSaturated Fat: 1gSodium: 175mgFiber: 1gSugar: 46gVitamin A: 180IUIron: 0.8mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!