It’s time to make some fun treats, and those treats are vegan 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. Celebrations are still fully ON, 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 cupcakes!
These cupcakes are made with the usual cupcake ingredients of sugar, flour, and vanilla. To create a yummy vegan 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 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!!
When I started a plant-based diet, I needed some easy recipes to start! Here are a few that I still make often, that I love!