Vegan Vanilla Cupcakes
The vanilla cupcake is a classic dessert, and now you can make it in a vegan version. Thanks to the plant-based ingredients, this recipe is not only delicious but also easy to digest and dairy-free. Vanilla is one of the most popular flavorings worldwide, and the Aztecs used it as a sweetener. This vegan version perfectly combines the rich aroma of vanilla with a soft, light cake. If you want to make it even more special, try serving it with fruity garnishes, such as fresh berries or toasted almonds!
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 350°F (180°C). Line a muffin tin with paper liners.
2
In a bowl, whisk together the flour, baking powder, and salt to ensure even distribution.
3
In a separate bowl, combine the coconut oil, sugar, applesauce, and vanilla extract. Mix until you achieve a homogenous batter.
4
Alternately add the dry ingredients and the plant-based milk to the wet ingredients, mixing continuously until a smooth batter forms.
5
Fill the muffin liners about three-quarters full with the batter. Bake for 18-20 minutes, or until golden brown. Test for doneness with a toothpick.
6
While the cupcakes are baking, prepare the vegan vanilla frosting: in a bowl, beat the vegan cream cheese, powdered sugar, and plant-based heavy cream until light and fluffy.
7
Allow the cupcakes to cool completely. Frost with the vanilla cream and garnish with a sprinkle of vanilla powder or grated lemon zest.
