Vegan Cupcakes with Caramel Sauce

These dairy free and egg free vanilla cupcakes are topped with a topped with a creamy vegan buttercream frosting and drizzled in homemade caramel sauce. They're light, fluffy, and perfectly sweet – making them the ultimate vegan dessert for fall.

Course Dessert

Prep Time 10

Cook Time 50

Total Time 1

Servings cupcakes

Calories 339kcal

Author Jenna Urben

Ingredients

Cupcakes

1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¾ cup dairy-free milk
½ cup granulated sugar
½ cup brown sugar
1 tablespoon apple cider vinegar
⅓ cup vegetable oil
1 teaspoon vanilla flavor

Vegan Caramel Sauce

1 (13.5 ounce) can coconut cream
½ cup brown sugar
1 teaspoon vanilla flavor
½ teaspoon sea salt
1 teaspoon coconut oil

Vegan Buttercream Frosting

½ cup plant-based butter softened
1 ½ cups powdered sugar
½ teaspoon vanilla flavor

Instructions

For the Cupcakes

Preheat oven to 350F and line a muffin pan with liners.
In a large bowl, combine flour, baking soda, and salt. In a separate bowl, whisk together dairy-free milk, sugar, brown sugar, apple cider vinegar, oil, and vanilla. Pour the wet ingredients into the dry, stir to combine.
Fill each cupcake liner half full and bake for 20 minutes, or until cooked through. Once cooked, remove from oven and let cool for 10 minutes, then transfer to wire racks to let cool completely.

For the Vegan Caramel Sauce

Combine the coconut cream, brown sugar, vanilla, and salt in a small saucepan. Bring to a boil, then reduce heat. Let simmer for 30 minutes, stirring occasionally.
Once the sauce has thickened, remove from heat and stir in the coconut oil. Let cool completely then transfer to an air-tight container.

For the Vegan Buttercream Frosting

Using a stand mixer, beat softened plant-based butter. Add powdered sugar and vanilla. Continue to beat until a well combined and fluffy frosting forms.
To decorate cupcakes, pipe frosting on top and drizzle with caramel sauce. Enjoy immediately or store in an air-tight container for up to 3 days.

Nutrition