There are no tricks to these satisfying dairy- and egg-free cupcakes. Be sure to use refrigerated soy or almond milk instead of the shelf-stable kind-there are fewer additives, which can greatly affect the final texture and taste of a recipe.
| Level: | Easy |
| Total: | 45 min |
| Inactive: | 25 min |
| Cook: | 20 min |
| Yield: | 12 cupcakes |
Ingredients
- Nonstick cooking spray
- 2 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups unsweetened vanilla almond milk (refrigerated, not shelf stable)
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1/2 cup vegan margarine
- 3 cups confectioners’ sugar
- 2 tablespoons unsweetened vanilla almond milk
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and spray the liners with nonstick cooking spray.
- For the cake: Whisk together the flour, granulated sugar, baking powder, baking soda and salt in a medium bowl. Whisk together the almond milk, brown sugar, oil and vanilla in another medium bowl. Add the almond milk mixture to the flour mixture and gently fold until just combined (it’s OK if there are lumps). Divide the batter evenly among the prepared liners.
- Bake the cupcakes until they are golden brown and bounce back when pressed and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely.
- For the frosting: Beat the margarine on medium-high in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until smooth, about 1 minute. Add the confectioners’ sugar, almond milk and vanilla and beat on low until the frosting comes together and is smooth, about 1 minute.
- Frost and decorate the cupcakes as desired.
Nutrition Facts
| Calories | 450 calorie |
| Total Fat | 17 grams |
| Saturated Fat | 2 grams |
| Sodium | 290 milligrams |
| Carbohydrates | 74 grams |
| Dietary Fiber | 1 grams |
| Protein | 3 grams |
| Sugar | 55 grams |
Reviews
Such an easy and delicious recipe! My niece cannot have dairy so I made these cupcakes for her. They made her so happy! She absolutely loved them. The only substitute I made was the unsweetened vanilla almond milk for unsweetened vanilla coconut based milk since she also cannot have nuts. Will definitely make these again for her!
Best from scratch recipe I’ve found! I did make the frosting too and added 1/4 cup ground freeze dried strawberries to make it flavored! It was a perfect addition and my granddaughter LOVED her strawberry cupcakes!
Delicious! Giving this recipe the five stars it deserves especially to counter the one star reviews of people who write, “I don’t like vegan things” and yet comment on a vegan recipe, or gripe that this isn’t a healthy recipe when it never claim to be. It’s CAKE!
Super easy to make, wouldn’t know the cupcakes are vegan
Recipe was super easy. Tasted great. The only adjustment I would make is to only add the almond milk to the frosting mixture if the consistency was way too thick. I added the full two tblspns right off the bat and it was too thin. So I used it as a drizzle rather than a frosting and it was fine.
Super easy recipe to follow and tastes absolutely delishhhh
Delicious and easy to make!
Such a waste of ingredients and I hate anything vegan!
The recipe was very good…I made my own frosting but otherwise kept to the instructions. I made a tester cupcake first and found that the cupcake stuck to the lining.I find this happens with a lot of vegan baking recipes(like muffins) and don’t know why. So when I made the rest of the batch I sprayed the liners with PAM and when they were done they slipped right out nicely I reccomend this recipe.
The batter was a little to sweet so I added a half cup of granulated sugar
Instead of a whole cup. Over all it was really good
Instead of a whole cup. Over all it was really good