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Vegan Vanilla Cupcakes Exps Ft19 247267 F 1206 1 2

Vegan Vanilla Cupcakes

TOTAL TIME: Prep: 20 min. Bake: 15 min. + cooling YIELD: 2 dozen.
We love using this simple vegan vanilla cupcake recipe as a base to layer on extra flavor. Stir in grated orange zest and chopped pecans, vegan chocolate chips and cinnamon, or your own favorite mix-ins. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Ingredients

  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-3/4 cups refrigerated unsweetened coconut milk
  • 1-1/2 cups sugar
  • 1/3 cup canola oil
  • 2 tablespoons cider vinegar
  • 1 teaspoon vanilla extract
  • FROSTING:
  • 1 cup dairy-free margarine, softened
  • 3 cups confectioners' sugar
  • 2 teaspoons vanilla extract

Directions

  • 1. Preheat oven to 350°. In a large bowl, whisk flour, baking powder, baking soda and salt. In a small bowl, whisk coconut milk, sugar, oil, vinegar and vanilla. Stir into dry ingredients just until moistened.
  • 2. Fill 24 paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
  • 3. For frosting, in a large bowl, beat margarine until light and fluffy. Beat in confectioners' sugar and vanilla. Frost cupcakes.

Nutrition Facts

1 cupcake: 255 calories, 11g fat (2g saturated fat), 0 cholesterol, 180mg sodium, 38g carbohydrate (27g sugars, 0 fiber), 1g protein.

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