It’s time to make some fun treats, and those treats are vegan plant-based cupcakes!
Changing my diet a few years ago meant that I needed to shift some things in the recipes I made when it came time to celebrate.
I still love to celebrate and I just needed to make my treats in a slightly different way. I just needed to remove the butter, milk, or eggs.
Luckily, there isn’t a sacrifice of flavor or yumminess when it comes to making dairy-free, vegan, plant-based cupcakes!
These vegan cupcakes are made with the usual cupcake ingredients of sugar, flour, and vanilla.
To create a yummy cupcake without eggs or dairy milk we’ll include soy milk or almond milk, extra virgin olive oil, and some white vinegar.
What you’ll need to make this recipe:
1 and ¾ cup whole wheat flour or all-purpose flour
¾ cup of sugar
1 tsp baking soda
½ teaspoon of salt
1 cup almond or soy milk
⅓ cup extra virgin olive oil
1 tbsp + 1 tsp white vinegar
½ cup vegan butter, slightly softened
3 cups confectioners sugar
2 tsp vanilla extract
2 to 3 tbsp of almond or soy milk (to your desired consistency)
How to make them:
Preheat your oven to 350 degrees. Line a cupcake tray with 12 liners.
Start with the dry ingredients. Sift the flour into a bowl, and then add the sugar, baking soda, and salt. Why do we sift?
Then, add soy or almond milk, vanilla extract, oil, and white vinegar. Mix well using a hand whisk.
Next, pour the mixture evenly into the cupcake liners. Fill them almost to the top. They’ll rise a bit, but not a lot. If you fill them almost to the top, you’ll have a nice little cupcake top, but not too crazy.
Bake the cupcakes for 20-25 minutes. Check them at about 18 minutes (mine take 19 minutes to be perfect). Do the toothpick test – insert a toothpick into a cupcake, and if it comes out clean, they’re good!
Once they’re done, place them on a cooling rack.
Now is a great time to make the frosting! Add the softened butter (vegan), confection sugar, vanilla extract, and almond or soy to a bowl. Mix with an electric mixer on a low speed, gradually increasing as you go. Add slightly more almond or soy milk to your desired smooth frosting consistency.
Decorations: If you’re making this in October, look for some spooky Halloween colors in the grocery store to decorate your cupcakes! Sprinkles that are orange, black, green, purple, or white are great! I found some little sugar knives and eyeballs in my local store.
This post shows you how to make vegan, plant-based cupcakes!
This recipe was inspired by one of my favorite vegan food blogs, Loving It Vegan! Alison and Jaye create fabulous recipes and have an award-winning blog. I’ve made several of their recipes and they continue to be one of my go-to websites!!
For the BEST Chocolate Vegan Desserts, check out this post where we cover 9 of our favorite chocolate-y vegan desserts!
When I started a plant-based diet, I needed some easy recipes to start! These recipes are great ones to start with because they’re delicious and SIMPLE! You’ll find a delicious fried rice recipe, a black bean burger you’ll love, and a vegan carrot soup. Easy, Plant-Based Recipes to get you started.