Vegan Vanilla Cupcakes

Ingredients

Cake

  • 2 1/4 cup All Purpose Flour
  • 1 cup Granulated Sugar
  • 1 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Kosher Salt
  • 1 1/2 cups Unsweetened Vanilla Almond Milk
  • 1/2 cup Light Brown Sugar, packed
  • 1/2 cup Vegetable Oil
  • 2 teaspoons Pure Vanilla Extract

Frosting

  • 1/2 cup Vegan Margarine
  • 3 cups Confectioner’s Sugar
  • 2 tablespoons Unsweetened Vanilla Almond Milk
  • 1/2 teaspoon Pure Vanilla Extract

Directions

  1. Preheat oven to 350F; line a cupcake pan with paper liners; set aside
  2. Cake: whisk together flour, granulated sugar, baking powder, baking soda, and salt in a bowl; whisk together the almond milk, brown sugar, oil and vanilla in a different bowl
  3. Add the almond milk mixture to the flour mixture; fold until just combined; divided the batter evenly among the cupcake liners
  4. Bake the cupcakes for 20-22 minutes until a toothpick comes out clean; let cool in pan before transferring to a wire rack
  5. Frosting: beat the margarine on medium speed in the bowl of a stand mixer with a paddle attachment until smooth, 1 minute; add the confectioner’s sugar, almond milk, and vanilla; beat on low until the frosting is smooth, 1 minute
  6. Frost the cupcakes