VEGAN CUPCAKES
These taste amazing and are quick to make! You can play around and substitute different milks, oils and extracts; just about any will work. I've listed my favorites. Unfortunately, this recipe doesn't rise well as a cake, but cupcakes are more fun anyway! These are great with a simple frosting of cocoa powder, powdered sugar and orange juice.
Provided by cornfairy
Categories Desserts Cakes Cupcake Recipes
Time 25m
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
- Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.
Nutrition Facts : Calories 152.4 calories, Carbohydrate 22.6 g, Fat 6.4 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 5.3 g, Sodium 167.4 mg, Sugar 11.8 g
VEGAN VANILLA CUPCAKES
There are no tricks to these satisfying dairy- and egg-free cupcakes. Be sure to use refrigerated soy or almond milk instead of the shelf-stable kind-there are fewer additives, which can greatly affect the final texture and taste of a recipe.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 12 cupcakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and spray the liners with nonstick cooking spray.
- For the cake: Whisk together the flour, granulated sugar, baking powder, baking soda and salt in a medium bowl. Whisk together the almond milk, brown sugar, oil and vanilla in another medium bowl. Add the almond milk mixture to the flour mixture and gently fold until just combined (it's OK if there are lumps). Divide the batter evenly among the prepared liners.
- Bake the cupcakes until they are golden brown and bounce back when pressed and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely.
- For the frosting: Beat the margarine on medium-high in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until smooth, about 1 minute. Add the confectioners' sugar, almond milk and vanilla and beat on low until the frosting comes together and is smooth, about 1 minute.
- Frost and decorate the cupcakes as desired.
VEGAN CUPCAKES
Make vegan cupcakes with buttercream topping using dairy-free and egg-free ingredients. They make the perfect treat for afternoon tea or a mid-morning snack
Provided by Anna Glover
Categories Afternoon tea, Dessert, Treat
Time 50m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line the holes of a 12-hole cupcake tin with paper cases. Stir the milk and vinegar in a jug and leave to thicken slightly for a few mins.
- Beat the butter and sugar with an electric whisk until well combined. Whisk in the vanilla, then add the milk a splash at a time, alternating with spoonfuls of the flour. Fold in any remaining flour, the baking powder and a pinch of salt until you get a creamy batter. Don't worry if it looks a little curdled at this stage.
- Divide between the cupcake cases, filling them two-thirds full, and bake for 20 - 25 mins until golden and risen. Leave to cool on a wire rack.
- To make the buttercream, beat the butter, icing sugar and vanilla with an electric whisk until pale and creamy. Divide between bowls and colour with different food colourings until you get desired strength. Spoon or pipe onto the cooled cupcakes.
Nutrition Facts : Calories 265 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 30 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.28 milligram of sodium
VEGAN VANILLA CUPCAKES
We love using this simple vegan vanilla cupcake recipe as a base to layer on extra flavor. Stir in grated orange zest and chopped pecans, vegan chocolate chips and cinnamon, or your own favorite mix-ins. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, whisk flour, baking powder, baking soda and salt. In a small bowl, whisk coconut milk, sugar, oil, vinegar and vanilla. Stir into dry ingredients just until moistened. , Fill paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat margarine until light and fluffy. Beat in confectioners' sugar, milk and vanilla. Frost cupcakes.
Nutrition Facts : Calories 255 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 180mg sodium, Carbohydrate 38g carbohydrate (27g sugars, Fiber 0 fiber), Protein 1g protein.
VEGAN CHOCOLATE CUPCAKES
Vegans have made amazing discoveries in the field of eggless baking. This is a boon not just for folks who abstain from animal products, but also for those who have dairy allergies. This recipe, adapted from "Vegan Cupcakes Take Over the World," by Isa Chandra Moskowitz and Terry Hope Romero, makes cupcakes that are moist and sweet and dark with cocoa.
Provided by Pete Wells
Categories easy, weekday, dessert
Time 40m
Yield Makes 12 cupcakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 and prepare a dozen muffin cups - either outfit a muffin pan with paper or foil liners, or use a baking sheet and set out 12 paper liners nested inside foil liners, or else use silicone muffin cups.
- In a large mixing bowl, stir together the soy or rice milk, vinegar, sugar, vegetable oil and vanilla extract. In another bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt. Sift the dry ingredients into the wet ingredients, pausing two or three times to stir, and keep stirring until all the large lumps are gone.
- Pour the batter into the cupcake liners until they are about two-thirds full. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Cool on a wire rack.
- When cool, whisk the chocolate glaze ingredients until smooth and spread the glaze on the cupcakes. If you choose, top with sprinkles.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 153 milligrams, Sugar 24 grams, TransFat 0 grams
More about "vegan cupcakes recipes"
THE BEST VEGAN CUPCAKES - VEGAN HEAVEN
From veganheaven.org
5/5 (9)Category Dessert, SnackCuisine AmericanCalories 401 per serving
15 AMAZING VEGAN CUPCAKE RECIPES - SHORTGIRLTALLORDER
From shortgirltallorder.com
BEST VEGAN VANILLA CUPCAKES EVER! - THE VEGAN 8
From thevegan8.com
SIMPLY DELICIOUS ALLERGY FRIENDLY RECIPES - THE PRETTY BEE
From theprettybee.com
CLASSIC VEGAN CHOCOLATE CUPCAKES RECIPE - LOVING IT VEGAN
From lovingitvegan.com
BEST-EVER VEGAN VANILLA CUPCAKES - MY DARLING VEGAN
From mydarlingvegan.com
16 BEST VEGAN CUPCAKE RECIPES [MAPLE, LAVENDER, …
From theeatdown.com
20 VEGAN CUPCAKE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published 2021-08-23Category Desserts, Recipe Roundup
- Classic Vegan Chocolate Cupcakes Recipe. You’ll notice that the recipe for these light and fluffy chocolate cupcakes is super similar to any other. One key difference being the use of applesauce over eggs.
- Best Vegan Vanilla Cupcakes EVER. Amazingly, this recipe has zero butter or oil. Instead, it uses full-fat coconut milk for added moisture. Since you’ll use coconut cream and water, it’s best to whisk this thoroughly before adding it to the cake batter.
- Vegan Lemon Cupcakes. This lemon recipe is light and moist and is enhanced by the lemon frosting on top. Of course, for something with a zesty kick, you could fill the cupcakes with vegan lemon curd, too.
- Vegan Tiramisu Cupcakes. Before you make these, I need to warn you: you will eat more than one (or three) in one sitting, and they will be on your mind all day long.
- Vegan Carrot Cake Cupcakes. Carrot cake is the perfect option when you want something sweet, but not too sweet. It has a hint of warmth, and I just adore the texture you’ll get from adding nuts and raisins.
- Vegan Red Velvet Cupcakes. These vegan red velvet cupcakes use coconut oil, spelt flour, and beetroot powder for coloring. So, they’re not your average cupcakes!
- Vegan Strawberry Cupcakes. Strawberry cupcakes are challenging to get right at the best of times. They’re often flavorless, super dense, and the color quickly fades in the oven.
- Vegan Pumpkin Cupcakes. It’s easier than you think to make vegan pumpkin cupcakes. As you can use pumpkin puree as an egg replacement, you’re halfway there without having to do anything special.
- Vegan Coconut Cupcakes. There’s something so clean and classy about an all-white cupcake. Of course, they can also be super fun if you find some funky cupcake liners.
- Vegan Peppermint Chocolate Cupcakes. Mint and chocolate work well together because the freshness of the mint is the perfect match for that slightly bitter and super-rich deep chocolate flavor.
21 VEGAN CUPCAKE RECIPES FOR EVERY OCCASION - VEGAN …
THE BEST VEGAN ICING RECIPE – ORGANIC VEGAN SUPERFOODS
From organicvegansuperfoods.com
15 EASY VEGAN CUPCAKE RECIPES - BAKEDBYCLO | VEGAN DESSERT BLOG
From bakedbyclo.com
VEGAN CHOCOLATE MARBLE CUPCAKES | TESCO REAL FOOD
From realfood.tesco.com
VEGAN CUPCAKE RECIPES WORTH CELEBRATING | ALLRECIPES
From allrecipes.com
VEGAN VANILLA CUPCAKES - LOVING IT VEGAN
From lovingitvegan.com
BEST VEGAN VANILLA CUPCAKES RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
EASY VEGAN VANILLA CUPCAKES (GLUTEN-FREE) - MINIMALIST BAKER …
From minimalistbaker.com
VEGAN ARCHIVES - AVA'S CUPCAKES
From cupcakerecipes.com
VEGAN VANILLA CUPCAKES! - JANE'S PATISSERIE
From janespatisserie.com
EASY VEGAN BANOFFEE CUPCAKES - THE LITTLE BLOG OF VEGAN
From thelittleblogofvegan.com
#60-minutes-or-less #time-to-make #course #preparation #cupcakes #desserts #vegan #vegetarian #cakes #dietary #low-cholesterol #low-saturated-fat #low-in-something
You'll also love