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Vegan Cupcakes

SUBMITTED BY: cornfairy  PHOTO BY: Abbers 

"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."
Vegan Cupcakes Recipe
RECIPE RATING:
This recipe has been rated 22 times with an average star rating of 4.8
Read Reviews (19)
PREP TIME  10 Min
COOK TIME  15 Min
READY IN  25 Min
Original recipe yield 18 cupcakes

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

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

DIRECTIONS

  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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed on Jun. 2, 2008 by sharona 
I was very impressed with this recipe. I was having a guest to dinner who is lactose... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed on Feb. 13, 2009 by laprincesa 
YUM!!! This recipe is amazing!!! I am an avid baker and love, love, love cupcakes! My tried... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed on Oct. 21, 2008 by Mrs. Rodgers 
Great recipe! I've found that vegan recipes work well for my family, as my oldest son is... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed on Apr. 27, 2009 by GLORIA LEE 
I just made these they are delish!!! As the recipe and reviewers say, easy to modify to your... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed on Aug. 28, 2008 by jlaur 
I opened a membership here just to say how delicious these are! Simple frosting was great too! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed on Jan. 14, 2009 by kelly 
These were great! I didn't have almond milk but is subsituted soy milk and added 1/4 teaspoon... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed on Nov. 5, 2008 by JENZA 
MMMMM! I made just half of this recipe for cupcakes for my mums birthday (since it was just... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.82 star rating.
Reviewed on Mar. 27, 2009 by ummimusa 
I used milk I made from milk powder because I didn't have almond milk and just plain vinegar... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed on Mar. 9, 2009 by BrooklynRD 
I made vegan chai cupcakes! I swapped about 2 tbsp of the sugar for a sweetened powdered chai... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed on Nov. 25, 2008 by HulahaeBrown 
I tried this recipe because I didn't have any cow milk or eggs in the house but I really,... MORE

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Recipe Submitter:

Cooking Level: Expert

Home Town: Upper Black Eddy, Pennsylvania, USA
Living In: Rochester, New York, USA

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Nutritional Information
Vegan Cupcakes

Servings Per Recipe: 18

Amount Per Serving

Calories: 152

  • Total Fat: 6.4g
  • Cholesterol: 0mg
  • Sodium: 167mg
  • Total Carbs: 22.6g
  •     Dietary Fiber: 0.5g
  • Protein: 1.5g

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