Vegan Mini Cupcakes Recipe

Ingredients

For the Cupcakes:

• 1 cup (240ml) unsweetened soy milk (or any non-dairy milk)
• 1 tablespoon apple cider vinegar
• 1/2 cup (120ml) vegetable oil or melted coconut oil
• 3/4 cup (150g) granulated sugar
• 1 teaspoon vanilla extract
• 1 1/4 cups (160g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Optional: 1/4 cup vegan sprinkles

For the Frosting:

• 1/2 cup (113g) vegan butter, softened
• 2 cups (240g) powdered sugar
• 1 tablespoon vanilla extract
• 2 tablespoons dairy-free milk (adjust for consistency)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a mini muffin tin with mini cupcake liners.
2. Make Vegan Buttermilk: In a small bowl, combine the soy milk and apple cider vinegar. Let it sit for about 5 minutes to curdle.
3. Mix Wet Ingredients: In a large mixing bowl, whisk together the vegetable oil, granulated sugar, and vanilla extract until smooth. Add the curdled soy milk and mix well.
4. Combine Dry Ingredients: In another bowl, sift together the flour, baking powder, baking soda, and salt.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, gently fold in the vegan sprinkles.
6. Fill Cupcake Liners: Fill each mini cupcake liner about two-thirds full with batter.
7. Bake: Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the mini cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
9. Prepare Frosting:
   • In a mixing bowl, beat the softened vegan butter until creamy.
   • Gradually add powdered sugar and vanilla extract; mix until smooth.
   • Add dairy-free milk as needed to achieve your desired frosting consistency.
10. Frost the Cupcakes: Once cooled, frost each mini cupcake generously with your choice of vegan frosting using a spatula or piping bag.
11. Serve and Enjoy: Your Vegan Mini Cupcakes are ready to be enjoyed! Perfect for sharing or as individual treats.

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 different flavors like lemon or almond extract for variety.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend that contains xanthan gum for best results.

These Vegan Mini Cupcakes are not only adorable but also deliciously moist and fluffy! Enjoy your delightful creation!