Vegan Cupcakes

These Vegan cupcakes are so soft and fluffy! They are so fun for any occasion. Make them for birthdays, holidays, Valentine's Day, Christmas, or regular baking days. They are quick and easy to make and have the best texture!

Course Dessert

Cuisine American

Keyword baking, birthday, cupcakes, dairy-free, frosting, holiday recipes, vegan, vegan cupcakes, vegan desserts

Prep Time 10

Cook Time 20

Total Time 30

Servings cupcakes

Calories 353kcal

Author Sireesha A.

Ingredients

1 ½ cups all-purpose flour or gluten-free flour
½ teaspoon sea salt
1 teaspoon baking powder
1 cup vegan milk
1 cup pure maple syrup
1 tablespoon apple cider vinegar
1 tablespoon vanilla extract
⅓ cup vegetable oil
2 cups vegan frosting

Instructions

First, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a muffin pan with paper cupcake liners.
In a large mixing bowl, whisk together flour, sea salt, and baking powder until combined.
In another mixing bowl, combine the vegan milk, maple syrup, apple cider vinegar, vanilla and oil.
Pour the wet mixture into the dry mixture. Stir until just combined.
Scoop the cupcake batter into the lined muffin tin. Fill each cupcake liner about ⅔ of the way full.
Bake for 18 to 20 minutes, or until a toothpick inserted comes out clean.
Finally, remove the pan from the oven. Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to finish cooling.
Once fully cool, add vegan frosting on top!

Notes

For gluten-free, use gluten-free 1 to 1 flour.
Use any type of vegan milk.
For the best flavor, use pure maple syrup. This yields a much better flavor.
Be sure to use cupcake liners. This helps for easy removal.
Do not bake too long. Once they look set and have a dome shape, insert a toothpick. If it comes out clean, the cupcakes are done baking.
Wait until these vegan cupcakes are fully cool before adding frosting.

Nutrition