These Vegan Almond Cream Cupcakes are light, fluffy, and infused with delicious almond flavor. Topped with a creamy vegan frosting, they make a delightful treat for any occasion!

Ingredients

For the Cupcakes:

• 2 ½ cups (312g) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 ½ cups (300g) granulated sugar
• ½ cup (113g) vegan butter, softened
• 1 ½ cups (360ml) almond milk (or any non-dairy milk)
• ½ cup (125g) unsweetened applesauce
• 2 teaspoons apple cider vinegar
• 1 ½ teaspoons almond extract
• 1 teaspoon vanilla extract

For the Frosting:

• ½ cup (113g) vegan cream cheese, softened
• ½ cup (113g) vegan butter, softened
• 3 cups (360g) powdered sugar
• 1 teaspoon vanilla extract
• Optional: Sliced almonds for garnish

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake tray with cupcake liners.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
3. Cream Wet Ingredients: In another bowl, beat together the softened vegan butter and granulated sugar until light and fluffy. Add in the almond milk, applesauce, apple cider vinegar, almond extract, and vanilla extract. Mix until fully combined.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay.
5. Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
6. Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
8. Prepare Frosting:
   • In a mixing bowl, beat together the vegan cream cheese and vegan butter until smooth.
   • Gradually add powdered sugar and vanilla extract; mix until creamy and well combined.
9. Frost the Cupcakes: Once cooled, frost each cupcake generously with the vegan cream cheese frosting. Optionally top with sliced almonds for added texture and decoration.
10. Serve and Enjoy: Your Vegan Almond Cream Cupcakes are ready to be enjoyed!

Tips

• Storage: Store leftovers in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
• Customization: Feel free to add chocolate chips or other flavor extracts for variety.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend that contains xanthan gum for best results.

These Vegan Almond Cream Cupcakes are sure to impress with their rich flavor and delightful texture! Enjoy your baking!