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THE EASIEST VEGAN CUPCAKES WITH FROSTING

By Carine 

theconsciousplantkitchen.com

VEGAN

GLUTEN-FREE

INGREDIENTS

FROSTING ▢ 1/2 cup Soft Vegan Butter ▢ 1 1/2 cup Powdered Sugar ▢ 1/2 teaspoon Vanilla Extract ▢ 1-2 tablespoon non-dairy Milk CUPCAKES ▢ 1 cup Soy Milk ▢ 1 teaspoon Apple Cider Vinegar ▢ 1 3/4 cup All-purpose Flour ▢ 1 cup White Sugar ▢ 1 1/2 teaspoon Baking Powder ▢ 2 teaspoons Vanilla Extract ▢ 1/3 cup Vegetable Oil

Preparing the Frosting

In a medium bowl, cream soft vegan butter with an electric hand mixer, until smooth, fluffy and whiter in color - about 30 seconds

1

Add Sugar and Milk

Add the powdered sugar, vanilla, and 1 tablespoon of soy milk.

2

Beat the Frosting

Beat on low speed with an electric hand mixer, this prevents the powdered sugar from bursting out of the bowl. Then, increase speed to medium-high speed moving around the bowl to bring all ingredients together.

3

Stop when Spreadable

Beating until it forms a smooth spreadable frosting, don't overbeat or it could curdle or get grainy.

4

Making the Cupcake Batter

In a bowl, stir soy milk and vinegar. Set aside for 5 minutes to curdle the milk.

5

Mix Dry Ingredients

In another large mixing bowl, whisk flour, sugar, baking powder for 40 seconds until evenly combined.

6

Pour Milk Mixture

Pour the milk mixture, oil, and vanilla extract onto the flour and mix with a whisk until combined.

7

Pour Batter in Liners

Divide the batter evenly into the 12 cupcake liners, filling up to 2/3 full, not more!

8

Bake

Bake at 350°F (180°C) on the center rack of your oven for 20-23 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.

9

Add Frosting

Let it cool down 5 minutes in the pan, then cool completely on a rack before frosting with the vegan vanilla frosting made before.

10

Prep Time: 20 minutes Cooking Time: 20 minutes Makes: 12 Small Cupcakes Calories: 331 kcal per Cupcake

VEGAN FROSTING AND CUPCAKES

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