Vegan Chocolate Cupcakes with Vanilla Frosting
These vegan chocolate cupcakes are moist, fluffy, soft, and perfectly chocolatey! They are topped with easy vegan homemade vanilla frosting. These make the perfect family and kid friendly vegan dessert to serve at any occasion!
Ingredients
Vegan Chocolate Cupcakes
- 1 ½ cup unsweetened almond or oat milk
- 1 cup sugar or ⅓ cup purecane sugar-free substitute
- ½ cup melted vegan butter
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- ½ cup cocoa powder
- 2 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
Vegan Vanilla Buttercream Icing
- 3 cup powdered sugar
- 3 tablespoon unsweetened almond or oat milk
- 2 tablespoon softened vegan butter
- 1 teaspoon vanilla extract
- 4 tablespoon vegan sprinkles
Instructions
Vegan Chocolate Cupcakes with Vanilla Frosting
- Preheat the oven to 350
- In a medium mixing bowl, add the almond milk, sugar, melted vegan butter, baking powder, baking soda, and vanilla. Then, add the cocoa powder and mix until completely combined. Finally, mix in the all purpose flour and be careful not to over-mix.
- Pour the batter into 14-16 lined cupcake molds. Bake for about 25 minutes or until they are completely risen.
- While the cupcakes are baking make the frosting by, using an electric hand mixer to mix the powdered sugar, almond milk, and vanilla. Allow the cupcakes to cool and then frost them. Option to top with sprinkles.
Nutrition
Serving: 1Calories: 201kcalCarbohydrates: 36gProtein: 2gFat: 6g
Tried this recipe?Let us know how it was!