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Vanilla Vegan Cupcakes

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PREP TIME
10 min
COOKING TIME
15 min
TOTAL TIME
25 min
SERVINGS
18 servings
Dessert
Vanilla Vegan Cupcakes
Ingredients
  • 1 tablespoon apple cider vinegar
  • 1 1/2 cups almond milk
  • 2 cups all-purpose flour
  • 1 cup white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil, warmed until liquid
  • 1 1/4 teaspoons vanilla extract
Instructions
1
Collect all the necessary components for preparation.
2
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
3
Prepare the baking containers by either greasing two 12-cup muffin pans or covering them with 18 paper baking cups.
4
Combine the apple cider vinegar and almond milk in a 2-cup measuring container. Allow it to sit for about five minutes, resulting in curdling.
5
In a separate large bowl, blend together the flour, sugar, baking powder, baking soda, and salt.
6
In another bowl, whisk together the almond milk mixture, coconut oil, and vanilla extract until well combined.
7
Gradually pour the wet ingredients into the dry ingredients and mix just until they blend together.
8
Divide the batter evenly among the prepared cups.
9
Place the cupcakes in a preheated oven and bake until the tops spring back when gently pressed, taking around 15 to 20 minutes.
10
Remove the cupcakes from the oven and let them cool in the pan, allowing air to circulate by placing it over a wire rack.
11
Arrange the cooled cupcakes on a serving platter and decorate with your preferred frosting.