Vegan Cupcakes with Buttercream Frosting

Cake

• ¼ cup vegetable oil
• 1 tablespoon apple cider vinegar
• 2 teaspoons vanilla extract
• 1 ¼ cup dairy-free milk
• 2 cups all-purpose flour
• ¾ cup sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Buttercream Frosting

• 1 cup vegan butter
• 3-4 cups powdered sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 3-4 tablespoons dairy-free milk

Cake

1. Preheat oven to 350°F. Prepare a cupcake tin by placing baking liners into each of the
cups.
2. In a small bowl, slowly mix the oil, vinegar, and vanilla into the dairy-free milk, allowing it
to curdle. In a large bowl, sift together the flour, sugar, baking powder, baking soda, and
salt.
3. Pour the liquid mixture over the flour mixture and stir gently, being very careful not to
over-mix. Once combined, spoon the batter into each of the lined cupcake cups, filling
each about two-thirds of the way full.
4. Bake for 20-25 minutes or until a toothpick inserted into the center of a cake comes
out clean. Remove from oven and allow to cool for a few minutes in the tray. Once cool
enough to touch, remove from the tray and cool the rest of the way on a cookie rack.

Buttercream Frosting

1. While the cupcakes are cooling, prepare the buttercream. Start by whipping the vegan
butter with an electric mixer or by hand until slightly soft and smooth. Add the powdered
sugar, 1 cup at a time. Add the full 4 cups for a sweeter and stiffer frosting.
2. Mix in the vanilla, salt, and a little bit of the dairy-free milk until your desired consistency
is reached. Spread or pipe the frosting onto the completely cooled cupcakes in
whatever fashion you like and enjoy.
 
Serves 2-4