Vegan Vanilla Cupcakes With Rainbow Sprinkle Frosting
4.6(237)
Cook Time
-
Total Time
-
Yield
10 cupcakes
Ingredients
Cupcakes
¾ cup organic granulated sugar (150 g)
¼ cup refined coconut oil (50 g), solid
1 ¾ cups all-purpose flour (220 g)
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 tablespoon vanilla extract
½ teaspoon apple cider vinegar
⅓ cup unsweetened applesauce (85 g)
½ cup unsweetened almond milk (120 mL)
Frosting
1 ½ cups vegan butter (345 g), 3 sticks
2 cups organic powdered sugar (240 g)
2 teaspoons vanilla extract
¼ cup rainbow sprinkles (55 g)
Nutrition Info
Calories 452
Fat 26g
Carbs 52g
Fiber 0g
Sugar 40g
Protein 1g
How to Make It
1. Step
Preheat the oven to 350°F (180°C).
2. Step
Grease 10 cups of a muffin tin or line with paper liners.
3. Step
In a large bowl, cream together the granulated sugar and coconut oil with an electric hand mixer until smooth.
4. Step
Add the flour, baking soda, baking powder, salt, vanilla, apple cider vinegar, applesauce, and almond milk, and stir with a rubber spatula until well combined.
5. Step
Use an ice cream scoop to fill the muffin cups about ¾ of the way.
6. Step
Bake for 20- 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean
7. Step
Make the frosting: In a large bowl, cream the vegan butter with an electric hand mixer until smooth.
8. Step
Sift in half the powdered sugar and beat to combine. Sift in the rest of the powdered sugar and the vanilla and beat until smooth.
9. Step
Fold in the sprinkles with a rubber spatula.
10. Step
Place a large zip-top bag in a tall glass. Scoop a good amount of frosting into the bag. Squeeze all of the frosting into a corner of the bag, then snip off that corner.
11. Step
Pipe the frosting onto the cupcakes in a spiral pattern
