Vegan Cupcakes with Coconut Sugar
Plant-based cupcakes made with vegetable milk, neutral oil, and coconut blossom sugar. Mixed wet and dry ingredients separately, then combined until smooth. Baked at 180°C until golden. No eggs, dairy, or animal products. Light, tender crumb with vanilla flavor.
Ingredients
Instructions
- 1
Preheat oven to 350°F
- 2
Place cupcake liners in muffin tin
- 3
Whisk together plant milk, oil, vanilla extract, vinegar, and sugar until combined
- 4
Sift flour, baking powder, and baking soda in separate bowl
- 5
Add dry ingredients to wet ingredients and mix on high speed until batter is smooth
- 6
Divide batter among cups, filling three-quarters full
- 7
Bake until golden, about 20 minutes
- 8
Cool completely in tin
Tips
Do not overfill cups to allow rise; fill three-quarters full to avoid overflow
Acid from vinegar reacts with baking soda for lift without eggs
Good to Know
Airtight container at room temperature, up to 4 days. Refrigerate for longer storage.
Batter can be prepared up to 2 hours before baking. Baked cupcakes freeze well for up to 3 months.
Serve at room temperature. Top with vegan frosting if desired.
Common Mistakes
Do not skip the vinegar; it reacts with baking soda to provide lift without eggs
Do not overfill cups to avoid overflow during baking
Do not open oven door during first 15 minutes to avoid temperature drop