Easy Vegan Chocolate Cupcakes

Looking for a simple dairy free and egg free cupcake recipe? These easy vegan chocolate cupcakes with creamy vanilla frosting are for you! Well friends, here's a classic vegan cupcake recipe that's rich, moist, light, and fluffy. The vegan frosting topping comes together with just 3 ingredients and is silky smooth.

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 cupcake

Calories: 264 kcal per serving

Ingredients

2 ½ cups - all-purpose flour
⅔ cup - cocoa powder
2 teaspoons - baking soda
2 cups - unsweetened dairy-free milk
1 ½ cups - sugar
⅓ cup - canola oil
2 tablespoons - apple cider vinegar
1 tsp - vanilla extract
1 cup - dairy-free butter
3 cups - powdered sugar
2 teaspoons - vanilla extract

Instructions

Preheat oven to 350F and prepare muffin pans.
In a large bowl, whisk together flour, cocoa powder, and baking soda.
In a small bowl, whisk together dairy-free milk, sugar, oil, vinegar, and vanilla.
Transfer wet ingredients to large bowl with dry ingredients, and stir to combine.
Fill each muffin cup half full and bake for about 15-20 minutes.
Once cooked through, remove from oven and let cool for 10 minutes, then transfer to wire racks to let cool completely.
To make frosting, beat softened dairy-free butter using a stand mixer or hand mixer. Add powdered sugar and vanilla and continue to beat until silky smooth frosting comes together. Decorate and enjoy!

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