Vegan Mini Vanilla Cupcakes

Delight in the perfect bite-sized treat with these Vegan Mini Vanilla Cupcakes, a soft, airy, and irresistibly sweet dessert that’s plant-based and utterly satisfying. Made with simple pantry staples like all-purpose flour, almond milk, and a splash of vanilla extract, these cupcakes come together in just 15 minutes of prep time. The recipe features a homemade vegan "buttermilk" created from almond milk and apple cider vinegar, guaranteeing moist and tender results. Finished with a luscious swirl of vegan vanilla frosting, these mini cupcakes are perfect for parties, potlucks, or whenever you need a delightful pick-me-up. With their quick bake time and 24 miniature servings, they’re ideal for sharing while accommodating a variety of dietary needs without compromising on flavor.

Nutriscore Rating: 34/100

Prep Time:15 mins

Cook Time:12 mins

Total Time:27 mins

Servings: 24

Ingredients

• 1 cup All-purpose flour
• 0.5 teaspoon Baking powder
• 0.25 teaspoon Baking soda
• 0.25 teaspoon Salt
• 0.5 cup Cane sugar
• 0.5 cup Unsweetened almond milk
• 1 teaspoon Apple cider vinegar
• 1 teaspoon Vanilla extract
• 3 tablespoons Coconut oil, melted
• 1 cup Vanilla frosting (vegan)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a mini cupcake pan with 24 mini cupcake liners.

Step 2

In a small bowl, mix the almond milk and apple cider vinegar. Set aside for 5 minutes to curdle, creating a vegan 'buttermilk'.

Step 3

In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt.

Step 4

Add the cane sugar to the dry ingredients and whisk to combine.

Step 5

In another bowl, combine the curdled almond milk mixture, vanilla extract, and melted coconut oil.

Step 6

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

Step 7

Divvy the batter evenly among the mini cupcake liners, filling each about 3/4 full.

Step 8

Bake in the preheated oven for 10-12 minutes until a toothpick inserted in the center comes out clean.

Step 9

Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Once the cupcakes are cool, frost them with the vegan vanilla frosting using a piping bag or a small spatula.

Step 11

Serve and enjoy your Vegan Mini Vanilla Cupcakes!

Nutrition Facts

Serving size	(655.2g)

Amount per serving	% Daily Value*
Calories	2240.7

Total Fat 83.5g	0%
Saturated Fat 49.9g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 1606.2mg	0%
Total Carbohydrate 372.2g	0%
Dietary Fiber 3.4g	0%
Total Sugars 263.2g
Protein 13.1g	0%

Vitamin D 43.9IU	0%
Calcium 229.5mg	0%
Iron 6.9mg	0%
Potassium 266.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.8%

Protein: 2.3%

Carbs: 64.9%