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Vegan Cupcakes with Caramel Sauce

Vegan Cupcakes with Caramel Sauce

These dairy free and egg free vanilla cupcakes are topped with a topped with a creamy vegan buttercream frosting and drizzled in homemade caramel sauce. They're soft, indulgent, and oh so comforting. Pair em with some warm coffee or cocoa for a real treat! They're light, fluffy, and perfectly sweet - making them the ultimate vegan dessert for fall!

Author: The Urben Life

Meal Type: Milk Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: 12 cupcakes

Calories: 480 kcal per serving

Ingredients

  • 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 butter
  • 1 ½ cups - powdered sugar
  • ½ tsp - vanilla flavor

Instructions

  1. Preheat oven to 350F and line a muffin pan with liners.
  2. 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.
  3. 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.
  4. 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.
  5. Once the sauce has thickened, remove from heat and stir in the coconut oil. Let cool completely then transfer to an air-tight container.
  6. 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.
  7. 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

Energy: 480 kcal | Total Fat: 20 g | Saturated: 8 g | Trans: 0 g | Unsaturated: 2 g | Cholesterol: 0 mg | Total Carbs: 73 g | Fiber: 1 g | Sugars: 59 g | Proteins: 2 g | Sodium: 381 mg | Polyunsaturated: 4 g | Monounsaturated: 8 g

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