Vegan Cupcakes with Buttercream Frosting

Make the best vegan vanilla cupcakes with a rich homemade vegan buttercream frosting. They're easy to make, light, fluffy, and perfect for celebrating any occasion.

Course Dessert

Prep Time 10

Cook Time 20

Total Time 30

Servings cupcakes

Calories 278kcal

Author Jenna Urben

Ingredients

Dry Ingredients

2 ½ cups all purpose flour
2 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients

1 ¾ cups canned coconut milk
1 ½ cups sugar
⅓ cup canola oil
2 tablespoon apple cider vinegar
1 teaspoon vanilla extract

Vegan vanilla buttercream

1 cup vegan butter softened
3 cups powdered sugar
1 teaspoon vanilla extract

Instructions

In a large bowl, whisk together flour, baking powder, baking soda, and salt. In a small bowl, whisk together coconut milk, sugar, oil, apple cider vinegar, and vanilla.
Transfer the wet ingredients to the large bowl with dry ingredients, and stir until just combined. Pour the batter into a prepared cupcake/muffin pan.
Bake at 350F for 15-20 minutes. Once cooked, remove from the oven and transfer to a cooling rack to cool completely.
To make frosting, beat softened plant-based butter using a stand mixer or hand mixer. Add powdered sugar and vanilla and continue to beat until frosting comes together. Decorate and enjoy!

Nutrition