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Vanilla Cupcakes

Name: Vanilla Cupcakes
Prep time: 15 min
Total time: 40 min
Ingredients: 1 and 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup vegan butter, softened; 3/4 cup granulated sugar; 1 teaspoon vanilla extract; 1/2 cup unsweetened almond milk; 1 tablespoon apple cider vinegar; For the frosting:; 1/2 cup vegan butter, softened; 2 cups powdered sugar; 1 teaspoon vanilla extract; 2-3 tablespoons unsweetened almond milk

Cuisine Dessert Diet Vegan Vegan

How to make Vanilla Cupcakes ?

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serve: 12 cupcakes

Ingredients for Vanilla Cupcakes

#	Ingredients
1.	1 and 1/2 cups all-purpose flour
2.	1 teaspoon baking powder
3.	1/2 teaspoon baking soda
4.	1/4 teaspoon salt
5.	1/2 cup vegan butter, softened
6.	3/4 cup granulated sugar
7.	1 teaspoon vanilla extract
8.	1/2 cup unsweetened almond milk
9.	1 tablespoon apple cider vinegar
10.	For the frosting:
11.	1/2 cup vegan butter, softened
12.	2 cups powdered sugar
13.	1 teaspoon vanilla extract
14.	2-3 tablespoons unsweetened almond milk

Steps of Vanilla Cupcakes

#	Steps
1.	Preheat your oven to 350°F (180°C) and line a muffin tin with 12 cupcake liners.
2.	In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3.	In a separate large bowl, cream together the vegan butter and sugar until light and fluffy, using an electric mixer.
4.	Add in the vanilla extract, almond milk, and apple cider vinegar to the large bowl, and mix until well combined.
5.	Slowly mix in the dry ingredients, one cup at a time, until the batter is smooth and well-combined.
6.	Spoon the batter into the prepared muffin tin, filling each liner about 2/3 full.
7.	Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
8.	Remove the cupcakes from the oven and let them cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
9.	While the cupcakes are cooling, make the frosting by creaming together the vegan butter and powdered sugar in a large bowl until light and fluffy.
10.	Add in the vanilla extract and almond milk to the frosting, one tablespoon at a time, until the frosting is smooth and creamy.
11.	Once the cupcakes are completely cooled, use a piping bag or a knife to frost them with the vegan buttercream frosting.
12.	Serve and enjoy!

To make the cupcakes even more flavorful, you can add a teaspoon of lemon zest or a tablespoon of unsweetened cocoa powder to the batter. Make sure your vegan butter is softened before mixing it with the sugar. This will help ensure that the cupcakes turn out light and fluffy. If you don't have almond milk on hand, you can use any non-dairy milk of your choice in this recipe. Be sure to let the cupcakes cool completely before frosting them. If the cupcakes are too warm, the frosting will melt and slide off. Store leftover cupcakes in an airtight container at room temperature for up to three days.