Food & Nourishment

Vegan Vanilla Cupcakes

Name: Vegan Vanilla Cupcakes
Prep time: 15 min
Ingredients: 1 +½ cup almond milk (room temperature ); ½ cup coconut oil; 1+½ tbsp apple cider vinegar; ½ tbsp lemon zest; ½ tbsp lemon juice; 2 tsp vanilla; 2 cups whole wheat pastry flour (or GF flour); 1 cup cane or coconut sugar; 2 tsp baking powder; ½ tsp baking soda; ½ tsp salt; ½ cup organic grass fed butter; 3 cups powdered monkfruit sweetener; 2 tsp vanilla; 1-3 tbsp almond milk (add slowly (not all at once may not need all 3)); 1 tsp beet powder (pink colour optional )

eastongilowskiFebruary 15, 2023

I have alwayssss loved watching baking & cooking shows, although I am much more experienced when it comes to cooking than baking I have always loved and been obsessed with the aesthetic of baking and decorating! It’s something I love to do for fun! Baking is definitely an art to say the least, so I try not to put too much pressure on myself when it comes to baking because I’m always testing and learning, BUT I have to say these Vegan Vanilla Cupcakes are seriously a recipe that I have absolutely fallen in love with! These vegan vanilla cupcakes are moist, fluffy but still dense to bite, and don’t even get me started on this buttercream icing… and the best part is they are made with unrefined, nourishing ingredients that you can feel so good about! They are perfect for anyone who had a sweet tooth, or if you’re in the mood to do some cute baking! I made these for Valentine’s Day, hence the pink buttercream and rose petals, but I make these on so many occasions! These vegan vanilla cupcakes are my go to for a delicious, healthier cupcake to celebrate anything really! Who doesn’t love a cute & delicious cupcake!

What You’ll Need

You will probably be really surprised reading the ingredients for these vegan vanilla cupcakes because they are so simple and clean! I love to use coconut sugar in mine, but cane sugar or date sugar work great too! They texture of your cupcakes might slightly vary but they will all be just as delicious! The apple cider vinegar creates a buttermilk with your nut milk and gives it a beautifully fluffy, but still dense cupcake! The buttercream icing is also so easy and I always use clean ingredients! I use organic grass fed butter because its an incredible source of fat, and instead of powdered white sugar ( I don’t trust this lol), I use powdered monkfruit sweetener! It’s the best replacement ever, and it’s literally made from fruits!! I’m obsessed with it! I use it any time I do an icing or need powdered sugar! I stay away from artificial colours like food colouring so I used beet powder to make the icing pink and it turned out so great!

VEGAN VANILLA CUPCAKES

Unprocessed almond milk or nut milk

coconut oil

apple cider vinegar

vanilla

lemon zest & lemon juice

whole wheat pastry flour or GF flour

coconut sugar or cane sugar/date sugar

baking powder

baking soda

salt

PINK VANILLA BUTTERCREAM ICING

organic grass fed butter or vegan butter

powdered monkfruit sweetener

beet powder

almond milk

vanilla

Making The Vegan Vanilla Cupcakes

Making the these pretty vegan vanilla cupcakes is actually really quick and easy! The fun part is when it comes to the icing and decorating! Preheat your oven to 350 degrees! You will start by adding your almond milk, melted coconut oil, and apple cider vinegar together in a bowl to create a buttermilk, this is how you get a fluffy and moist cupcake! You want to make sure your milk is at room temperature otherwise it will cause the coconut oil to harden into little chunks! If your milk is coming right out of the fridge slightly warm it up to about room temperature! Let this sit together for 10-15 minutes!

Into another large bowl sift, or mix your flour, sugar, baking powder, baking soda, and salt! After your wet ingredients have sat for 10-15 minutes, , and add in your vanilla, lemon juice and lemon zest! I always do a little taste test to see if it needs a little more lemon or vanilla!

Now pour your wet ingredients into your mixed dry ingredients! Stir until just combined! I let my cupcake batter sit for about 30-40 minutes to get the perfect rounded top on my cupcakes, or you can bake right away!

Line a muffin tin for cupcake liners, and fill about 3/4 of the way full, DO NOT overfill these because they will rise! Otherwise they will spill over and your cupcakes with your edges on them! I have made this mistake many times lol! Bake them 15-20 minutes, a toothpick should come out clean! I found 16-17 minutes was the perfect time! Allow them to cool before decorating!

For the pink buttercream icing, in a large mixing bowl, place your softened butter, powdered monkfruit sweetener, and vanilla and mix together using a handheld mixer! Slowly add in your almond milk until you get your desired consistency! You want it to be thick, creamy and to hold its shape! Now to make it pink I added 1 tsp of beet powder and I got this beautiful baby pink colour! Fill a piping bag with your buttercream icing and decorate however you please! I also sometimes add in a little lemon zest to the buttercream icing and it’s so good!

Now once your cupcakes have cooled, begin by filling a piping bag with your buttercream icing and begin decorating your cupcakes! You can do whatever style you please! I am still working on my piping skills lol! I love decorating, I used fresh raspberries and some dried rose petals and baby roses for garnish as well! I am obsessed how these vegan vanilla cupcakes turned out they look so cute!

These cupcakes are truly so fun to make, I can’t wait to play with this recipe and come up with some more flavour! I would love to do a chai or London fog cupcake! I hope you LOVE these vegan vanilla cupcakes as much as I do! They are perfect to make for any birthday, picnic, celebration, or just because you feel like making cute cupcakes! Love them!

east XX