How to Bake Vegan Vanilla Cupcakes

by in Cookies & Other Desserts, October 19, 2013

vegan cupcake
Vegan recipes may seem daunting, but a few simple ingredient swaps are all it takes to make a delectable dessert without any dairy or eggs.

Vegan Vanilla Bean Cupcakes
Makes 18

Cupcakes:
¾ cup maple syrup
¼ cup canola oil
¼ cup unsweetened applesauce
1 teaspoon pure vanilla extract
1 cup unsweetened soy milk
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon kosher salt

Frosting:
1 vanilla bean, split
½ cup coconut oil* or vegan butter (such as Earth Balance)
3 cups confectioners’ sugar
2 tablespoons unsweetened soy milk

Directions:
Preheat oven to 350 degrees.  Line a cupcake pan with paper liners or coat with nonstick cooking spray. In a large bowl, combine maple syrup, canola oil, applesauce, vanilla and 1 cup of the soy milk. Beat with an electric mixer until well combined.

In a separate bowl, sift flour, baking powder, baking soda and salt. Add dry ingredients to wet mixture and mix on low speed until just combined.

Scoop  ¼ cup batter into each cupcake pan. Bake for 20 minutes or until a toothpick comes out clean from center. Remove from oven and set aside to cool completely.

For the frosting, scrape the seeds from the vanilla bean and place in a large bowl along with coconut oil. Beat on low speed, adding sugar ½ cup at a time until well combined. Add 2 tablespoons of soy milk or more to reach desired consistency. Spread or pipe frosting onto cooled cupcakes and decorate as desired.

*Note that coconut oil has a pleasant but distinct coconut flavor

Nutrition Info Per Serving: Calories: 248; Total Fat: 10 grams; Saturated Fat: 6 grams; Total Carbohydrate: 40 grams; Sugars: 27 grams; Protein: 2 grams; Sodium: 181 milligrams; Cholesterol:  0 milligrams; Fiber: 0 gram

Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition. See Dana’s full bio »

More posts from .

Similar Posts

Cookie Monster: Our Favorite Healthy Holiday Cookies

Our holiday cookies are festive and delicious, but also packed with great nutritious ingredients so they're healthy too!...

Comments (4)

  1. […] Vegan recipes may seem daunting, but a few simple ingredient swaps are all it takes to make a delectable dessert without any dairy or eggs. Vegan Vanilla Bean Cupcakes Makes 18 Cupcakes: ¾ cup maple syrup ¼ cup canola oil ¼ cup unsweetened applesauce 1 teaspoon pure vanilla extract 1 cup unsweetened soy milk 2Read more » […]

  2. lcsa99 says:

    I have a sister who is vegan, and nephews who are allergic to everything (nuts, eggs, milk, chicken, meat etc) so we make vegan cookies and cupcakes all the time. It really hasn't been difficult to simply swap egg replacer, vegan butter and soy milk; and my husband actually likes the vegan snickerdoodles we make better than the normal ones.

  3. […] Originally published on foodnetwork.com […]

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>