Servings: 12 cupcakes
Calories: 150kcal
Cost: $10
Equipment
- Mixing Bowls
- Whisk
- Toothpick
- Cupcake Tin
- Wire Rack
Ingredients
- 1.5 cups all-purpose flour (or gluten-free flour)
- 1 cup granulated sugar
- 1 tsp baking powder
- 0.25 tsp salt
- 1 cup almond milk (or other non-dairy milk)
- 0.5 cup coconut oil (or other vegetable oil)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- In a bowl, mix together the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the almond milk, melted coconut oil, and vanilla extract until smooth.
- Combine the wet mixture with the dry ingredients, and mix until just combined; lumps are okay.
- Pour the batter into the prepared cupcake wells, filling each about two-thirds full.
- Bake in the preheated oven for 18-22 minutes or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool completely on a wire rack before frosting.
Notes
Feel free to customize this recipe by adding cocoa powder for chocolate cupcakes or various flavorings. For frosting, a simple vegan buttercream can be made with powdered sugar and vegan butter; just ensure all ingredients are dairy-free. Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate if frosted with coconut cream or fresh ingredients. They can also be frozen for longer storage. Happy baking!
Nutrition
Calories: 150kcal | Carbohydrates: 25g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Sodium: 140mg | Potassium: 120mg | Fiber: 1g | Sugar: 10g | Calcium: 2mg | Iron: 4mg
Tried this recipe?Let us know how it was!