Vegan Vanilla Cupcakes

Cupcakes of any flavor are a fave in my house but vanilla cupcakes are my favorite in the spring, especially when partnered with fresh fruit.
Cupcakes of any flavor are a fave in my house but vanilla cupcakes are my favorite in the spring, especially when partnered with fresh fruit.

Vegan Vanilla Cupcakes

Yields 24

Ingredients:

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• 1-3/4 cups all purpose flour

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• 2-1/2 teaspoons baking powder

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• 8 tablespoons vegan butter, softened at room temperature

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• 1 cup granulated sugar

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• Prepared Ener-G egg replacer equivalent of 3 eggs

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• 1 cup coconut milk (shake can before opening), divided

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• 2 teaspoons pure vanilla extract

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• 1 cup coconut oil at room temperature (should be solid)

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• 6 cups confectioners’ sugar

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• Fresh fruit of your choice

Directions:

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1. Preheat oven to 350 degrees F. and line 2 muffin pans with paper liners.

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2. In a medium bowl, whisk together flour and baking powder.

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3. In the bowl of a standup mixer fitted with the paddle attachment, beat vegan butter and granulated sugar until light and fluffy.

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4. Add Ener-G and beat until incorporated. Add coconut milk and flour mixture alternately, mixing until ingredients are well-combined. Stir in vanilla.

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5. Spoon batter into prepared muffin pans. Bake for 15 to 18 minutes or until cupcakes are golden. Transfer to a wire rack to cool.

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6. To make the frosting, place coconut oil, confectioners’ sugar, and coconut milk in the bowl of a standup mixer fitted with the paddle attachment. Mix on low speed until ingredients are incorporated then increase to medium-high and beat until creamy.

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7. Frost cooled cupcakes and serve with fresh fruit of your choice.

More tasty vegan dessert recipes!