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Vegan Cupcakes with Caramel Sauce

The Urben Life Verified

Theurbenlife.com

Ingredients

Warning0 allergens identified

Vegan Cupcakes with Caramel Sauce

1 ½ cups all-purpose flour

1 tsp baking soda

½ tsp salt

¾ cup dairy-free milk

½ cup granulated sugar

½ cup brown sugar

1 tbsp apple cider vinegar

⅓ cup vegetable oil

1 tsp vanilla flavor

1 can coconut cream

½ cup brown sugar

1 tsp vanilla flavor

½ tsp sea salt

1 tsp coconut oil

½ cup plant-based buttersoftened

1 ½ cups powdered sugar

½ tsp vanilla flavor

Instructions

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For the Cupcakes

Preheat oven to 350F and line a muffin pan with liners.

In a large bowl, combine flour, baking soda, and salt. In a separate bowl, whisk together dairy-free milk, sugar, brown sugar, apple cider vinegar, oil, and vanilla. Pour the wet ingredients into the dry, stir to combine.

Fill each cupcake liner half full and bake for 20 minutes, or until cooked through. Once cooked, remove from oven and let cool for 10 minutes, then transfer to wire racks to let cool completely.

For the Vegan Caramel Sauce

Combine the coconut cream, brown sugar, vanilla, and salt in a small saucepan. Bring to a boil, then reduce heat. Let simmer for 30 minutes, stirring occasionally.

Once the sauce has thickened, remove from heat and stir in the coconut oil. Let cool completely then transfer to an air-tight container.

For the Vegan Buttercream Frosting

Using a stand mixer, beat softened plant-based butter. Add powdered sugar and vanilla. Continue to beat until a well combined and fluffy frosting forms.

To decorate cupcakes, pipe frosting on top and drizzle with caramel sauce. Enjoy immediately or store in an air-tight container for up to 3 days.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Activate the Acid-Base Reaction 🧪
Mix your apple cider vinegar with dairy-free milk and let it sit for 5 minutes before adding to dry ingredients—this creates a vegan buttermilk that activates the baking soda for superior rise and tender crumb.
Room Temperature Ingredients Matter ❄️
Bring your dairy-free milk, plant-based butter, and coconut cream to room temperature before mixing to ensure even emulsification and prevent dense, gummy cupcakes.
Master the Caramel Timing ⏱️
Watch your brown sugar caramel carefully—remove it from heat just before it reaches your desired color, as it continues cooking residually; add coconut oil off-heat for silky texture and to prevent crystallization.
Stabilize Your Vegan Buttercream 🎂
Chill your coconut cream and whip it separately before folding into the plant-based butter and powdered sugar mixture—this prevents the frosting from becoming greasy and ensures it holds shape perfectly.
Don't Overfill Your Liners 🧁
Fill vegan cupcake liners only two-thirds full since the batter rises higher without eggs; this prevents overflow and ensures even baking with moist, fluffy centers.