Vegan Cupcakes

Recipe View Preheat & Prep (10 minutes): Preheat your oven to 350 degrees F (175 degrees C). Prepare two 12-cup muffin tins by greasing them generously or lining them with 18 paper baking cups. This ensures easy removal and a beautiful presentation.

Recipe View Curdle the Milk (5 minutes): In a 2-cup measuring cup, pour in the apple cider vinegar. Top it off with almond milk until you reach the 1 1/2 cup mark. Allow this mixture to sit for about 5 minutes; it will curdle slightly, creating a vegan 'buttermilk' that adds tenderness to the cupcakes.

Recipe View Combine Dry Ingredients (5 minutes): In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed, leading to a consistent rise.

Recipe View Combine Wet Ingredients (2 minutes): In a separate bowl, whisk together the curdled almond milk mixture, melted coconut oil, and vanilla extract. The coconut oil adds moisture and a subtle richness to the cupcakes.

Recipe View Combine Wet and Dry (3 minutes): Gently pour the wet ingredients into the dry ingredients. Stir with a spatula just until the batter is combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to tough cupcakes.

Recipe View Fill the Cups (5 minutes): Evenly spoon the batter into the prepared muffin cups, filling each about two-thirds full. This allows room for the cupcakes to rise without overflowing.

Recipe View Bake (15-20 minutes): Place the muffin tins in the preheated oven and bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. The tops should spring back lightly when touched.

Recipe View Cool & Frost (20 minutes): Allow the cupcakes to cool in the muffin tins for a few minutes before transferring them to a wire rack to cool completely. Once cooled, frost with your favorite vegan frosting. A simple cocoa powder, powdered sugar, and orange juice frosting is delightful.