This is a simple and classic vegan cupcake that is topped with Christmas Sprinkles! You won't believe how fluffy and moist they are! They are topped with easy vegan vanilla frosting for a scrumptious cupcake the that everyone will love and no one will believe is vegan!
1 ¼cupunsweetened almond or oat milkregular milk will also work if not vegan
1cupsugar
¼cupmelted vegan butterregular butter will also work if not vegan
1 ½teaspoonbaking powder
1teaspoonbaking soda
1teaspoonvanilla extract
2cupregular or gluten free all purpose flourIf 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.
Vanilla Frosting
1 ½cuppowdered sugar
2tablespoonsoftened vegan butterregular butter will also work if not vegan
1tablespoonunsweetened almond or oat milkregular milk will also work if not vegan
1teaspoonvanilla
2tablespoonvegan sprinkles
Instructions
Christmas Vanilla Cupcakes
Preheat oven to 350
In a mixing bowl, mix the almond milk, sugar, vegan butter, baking powder, baking soda, and vanilla. Then, mix in the flour just until combined. Don't over-mix! Pour the batter into 12-14 lined cupcake molds and bake for 25-30 minutes. I like to spray the cupcake liners with non stick spray to keep them from sticking.
While the cupcakes are baking, use a whisk or electric hand mixer to mix the powdered sugar, almond milk, and vanilla. Allow the cupcakes to cool before frosting. Top with Sprinkles