Name: Vegan Cupcakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 tablespoon apple cider vinegar; 1.5 cups almond milk; 2 cups all-purpose flour; 1 cup white sugar; 2 teaspoons baking powder; 0.5 teaspoon baking soda; 0.5 teaspoon salt; 0.5 cup coconut oil, warmed until liquid; 1.25 teaspoons vanilla extract

Cook Time: 15 minutes

Vegan Cupcakes

Ingredients:

1 tablespoon apple cider vinegar
1 cups almond milk
2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
teaspoon baking soda
teaspoon salt
cup coconut oil, warmed until liquid
1 teaspoons vanilla extract

Directions:

Gather all the ingredients and preheat the oven to 350F (175C). Prepare two 12-cup muffin pans by greasing them or lining with 18 paper baking cups.
Pour the apple cider vinegar into a 2-cup measuring cup. Add almond milk to make 1 cups of liquid. Let the mixture stand for about 5 minutes until it curdles slightly.
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 extract.
Pour the wet ingredients into the dry ingredients and stir gently just until combined. Be careful not to overmix.
Divide the batter evenly among the muffin cups.
Bake in the preheated oven for 15 to 20 minutes, or until the tops of the cupcakes spring back when lightly pressed.
Allow the cupcakes to cool in the pans for a few minutes, then transfer them to a wire rack to cool completely.
Once cooled, arrange the cupcakes on a serving platter and frost with your favorite frosting.

Nutrition Facts (per serving):

Calories	152
Total Fat	6g
Saturated Fat	5g
Sodium	167mg
Total Carbohydrates	23g
Dietary Fiber	1g
Total Sugars	12g
Protein	2g
Calcium	50mg
Iron	1mg
Potassium	32mg

*Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Comments

Alexander Lopez

09/29/2025 02:02:33 AM

Review Rewritten: OMG! I can't express enough how fantastic this recipe is! As someone who loves baking, especially cupcakes, I was thrilled to find a vegan-friendly option for my boyfriend's daughter's birthday. I typically used a version of the Magnolia vanilla cupcake recipe, but this vegan version blew me away. The cupcakes had an amazing texture – moist, just the right density, and a subtle hint of coconut from the coconut oil. My boyfriend claimed they were the best cupcakes I've ever made, and he's now a cupcake enthusiast. I paired them with a quick frosting made of confectioner's sugar, orange juice, orange zest, and vanilla, which added a delightful touch. I've already made these cupcakes twice in the past two weeks and plan to keep using this recipe, even for my non-vegan friends and family.

Deborah Sanchez

09/30/2025 10:17:03 PM

Fantastic recipe! I substituted lemon for vinegar, replaced 1/3 of the flour with cocoa powder, opted for almond extract instead of vanilla, and threw in some chocolate chips. I will definitely be making this again.

Brenda Jackson

09/29/2025 12:56:50 PM

Last weekend, I tried making these cupcakes. I swapped soya milk for oat milk, mixed apple sauce with the apple cider vinegar/milk, and used golden caster sugar since I didn't have white sugar. The result? Absolutely amazing cakes! They were incredibly moist, lovely, and delicious. Without a doubt, these are the best cupcakes I've ever baked. I will definitely be making them again! Thanks for sharing this fantastic recipe!

Nicholas Jones

10/01/2025 06:05:52 PM

This recipe is incredibly convenient and quick, making it easy to adjust the portions or double the batch. I decided to make just 6 cupcakes using only a third of the ingredients. As a plant-based and gluten-free individual, I substituted with Bob's Red Mill 1:1 all-purpose GF flour mix (the one with the blue label) and soy milk. For the "buttercream," I used Earth Balance, vanilla, organic powdered sugar, and matcha green tea powder. I will definitely be making this recipe again!

Lisa Rivera

10/01/2025 01:43:22 PM

This recipe was a hit! I modified it to make chocolate cupcakes by using 1.5 cups of flour and 0.5 cup of cocoa powder, and they came out incredibly moist and rich in chocolate flavor. I also swapped out coconut oil for olive oil, and it worked perfectly.

Kenneth Campbell

09/28/2025 06:09:27 PM

An annual birthday tradition for our 3 kids! These treats are always a big hit in our family. They're simple to make, delicious, and definitely worth the effort.

Sandra Johnson

09/30/2025 08:36:45 AM

Extremely disappointed with this product - way too oily. Instead of cupcakes, I ended up with pancakes. Such a shame to have wasted all those ingredients.

Larry Smith

09/28/2025 11:43:28 PM

These are the best cupcakes I've ever had! I prefer them over traditional cupcakes made with milk and butter.

Janet Torres

09/30/2025 02:55:18 PM

Super fluffy cupcakes!!! I heated up the coconut milk and oil in a warming oven. I will be frosting them with a delicious vegan cream icing. Definitely planning to make these again. Hugs and kisses!