Vegan Cupcakes
Light, moist, and bursting with flavor, these vegan cupcakes are perfect for any occasion. Try different sweeteners and flours for unique variations!
Equipment
- Mixing bowls
- Measuring cups and spoons
- Electric Mixer or Whisk
- Cupcake Pans and Liners
- Cooling Racks
Ingredients
Dry Ingredients
- 2 cups all-purpose flour or gluten-free alternative
- 1 tsp baking soda
- 1 tsp baking powder
Wet Ingredients
- 1 cup plant-based milk almond, soy, oat, or coconut
- 3/4 cup organic sugar or maple syrup/agave nectar
- 1/4 cup applesauce egg substitute
- 1/2 cup coconut oil or vegan butter
Flavoring
- 1 tsp vanilla extract
- 1 tbsp lemon zest optional
Instructions
- Preheat oven to 350°F (175°C).
- Line a cupcake pan with paper liners.
- In a large bowl, sift together flour, baking soda, and baking powder.
- In another bowl, whisk plant-based milk, sweetener, applesauce, and coconut oil until smooth.
- Gently mix wet ingredients into dry ingredients until just combined.
- Stir in vanilla extract and lemon zest.
- Fill cupcake liners 2/3 full.
- Bake for 18-22 minutes until a toothpick comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a rack.
Notes
Experiment with different flours and sweeteners for unique flavors! Try our Lemon Cupcake Recipe for more inspiration.