Dairy Free and Egg Free Cupcakes

Make the best vegan vanilla cupcakes with this easy recipe featuring a fluffy homemade vegan buttercream frosting. Perfect for any occasion, and 100% dairy-free and egg-free! Looking for the very best frosted vegan vanilla cupcake recipe? Look no further!This dairy free and eggless cupcakes recipe is perfect for birthday parties, holiday events, or any occasion.

Author: The Urben Life

Meal Type: Milk Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 24 cupcakes

Calories: 293 kcal per serving

Ingredients

2 ½ cups - all purpose flour
2 teaspoons - baking powder
½ tsp - baking soda
¼ tsp - salt
1 ¾ cups - canned coconut milk
1 ½ cups - sugar
⅓ cup - canola oil
2 tablespoons - apple cider vinegar
1 tsp - vanilla extract
1 cup - vegan butter
3 cups - powdered sugar
1 tsp - vanilla extract

Instructions

In a large bowl, whisk together flour, baking powder, baking soda, and salt. In a small bowl, whisk together coconut milk, sugar, oil, apple cider vinegar, and vanilla.
Transfer the wet ingredients to the large bowl with dry ingredients, and stir until just combined. Pour the batter into a prepared cupcake/muffin pan.
Bake at 350F for 15-20 minutes. Once cooked, remove from the oven and transfer to a cooling rack to cool completely.
To make frosting, beat softened plant-based butter using a stand mixer or hand mixer. Add powdered sugar and vanilla and continue to beat until frosting comes together. Decorate and enjoy!

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