Deliciously light and fluffy vegan vanilla cupcakes topped with a luscious coconut cream frosting. A perfect plant-based treat for any occasion!
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Preparation and Cooking Time
- Preparation Time: 20 minutes
- Cooking Time: 18-20 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 10 minutes
Number of Servings and Serving Size
- Yield: 12 cupcakes
- Serving Size: 1 cupcake
Ingredients
For the Vegan Vanilla Cupcakes:
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup (150g) granulated sugar
- ½ cup (120ml) unsweetened almond milk (or any plant-based milk)
- ⅓ cup (80ml) vegetable oil (e.g., sunflower or canola oil)
- 2 tsp pure vanilla extract
- 1 tbsp apple cider vinegar
For the Coconut Cream Frosting:
- 1 cup (240ml) canned coconut cream, chilled overnight
- ¼ cup (30g) powdered sugar, sifted
- ½ tsp pure vanilla extract
Directions
Make the Cupcakes
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In another bowl, mix the almond milk, vegetable oil, vanilla extract, and apple cider vinegar. Let it sit for 2 minutes.
- Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Avoid overmixing.
- Divide the batter evenly among the cupcake liners, filling each about ¾ full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Make the Coconut Cream Frosting
- Scoop the chilled coconut cream into a mixing bowl, discarding any liquid.
- Beat with a hand or stand mixer on medium speed until fluffy, about 2 minutes.
- Gradually add powdered sugar and vanilla extract, beating until smooth and creamy.
Frost and Decorate
- Pipe or spread the frosting onto cooled cupcakes. Garnish with shredded coconut or edible flowers if desired.
Nutrition Information (Per Serving)
- Calories: 220
- Protein: 2g
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Sugar: 17g
- Fiber: 1g
- Sodium: 115mg
Notes and FAQ
Can I make these in advance?
Yes! Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frost just before serving.
Can I use a different frosting?
Absolutely! These cupcakes pair well with any vegan frosting, like chocolate ganache or fruit-based frostings.
Storage Tips:
- Store frosted cupcakes in the refrigerator for up to 3 days.
- Bring to room temperature before serving, as the coconut cream may soften.
Tags
Healthy-Cupcakes