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Vegan Cupcakes: Delicious and Quick

Prep:

10 m

Cook:

15 m

Ready in:

25 m

Yum

Vegan cupcakes are quick and fun to make! Use any plant milk you like!

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Servings: 18

Apple cider vinegar

1 tbsp

Almond milk

1 1/2 cups

White sugar

1 cup

Coconut oil

1/2 cup, warmed until liquid

Vanilla extract

1 1/4 tsps

Baking powder

2 tsps

Baking soda

1/2 tsp

Salt

1/2 tsp

All-purpose flour

2 cups

Preheat oven to 350° F (175° C). Prepare two 12-cup muffin pans by greasing them.
Measure vinegar into a 2-cup measuring cup. Add almond milk to the measuring cup to make 1 1/2 cups. Allow it to stand 5 minutes (until curdled).
Whisk together flour, baking powder, white sugar, baking soda, and salt.
Whisk together the milk mixture, oil, and vanilla extract in another bowl. Combine the wet ingredients and the dry ingredients. Stir well until blended. Spoon into the pans.
Bake for 15 minutes (until the cupcakes spring back when pressed). Let the cupcakes cool in the pan set over a wire rack. Frost with any frosting you like. Enjoy your Vegan Cupcakes!

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