Vegan Vanilla Cupcakes with Raspberry Frosting

Recipe by Sweet Like Cocoa

These vegan vanilla cupcakes are moist, light and delicious! To top it all off, they're frosted with a simple but irresistible vegan raspberry buttercream!

Ingredients

• for the cupcakes:
• dry Ingredients:
• 1½ cup all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• wet Ingredients:
• ¾ cup sugar
• ⅓ cup coconut oil (melted)
• 1 cup dairy free milk (unsweetened)
• 1 tsp apple cider vinegar
• 1½ tsp vanilla extract
• for the Frosting:
• ½ cup vegan Butter (room temperature)
• 2 cup powdered sugar
• 2 tbs raspberry Jam
• 1 tbs dairy free milk

Method

1. Cupcakes:
2. Preheat oven to 350 F
3. Line and or grease a 12 well muffin tin and set aside
4. In a medium bowl, combine all dry ingredients (flour, baking soda, and salt) and stir to combine. Set aside
5. In a large bowl, whisk together sugar and melted coconut oil
6. Add in dairy free milk, vinegar, and vanilla extract, and stir to combine
7. Slowly add dry ingredients to wet, stirring to combine
8. Take care to not over mix - a few lumps are okay!
9. Divide cupcake batter into your prepared muffin tin
10. Bake in preheated oven for 15-17 minutes, or until a toothpick inserted into the centre of the cupcakes comes out clean
11. Allow to cool for a few minutes in the pan, then remove and allow to fully cool on a wire cooling rack
12. Frosting:
13. Using a stand or electric mixer, mix vegan butter for about 5 minutes until light and fluffy
14. Add in 2 tablespoons of jam and mix until combined into butter
15. Add 2 cups of powdered sugar to start with, and 1 tablespoon of dairy free milk, and continue to mix
16. Depending on the desired consistency of your frosting, add more powdered sugar if it's too soft, or more dairy free milk if it's too stiff - I wanted a softer frosting so I only used 2 cups of sugar and 2 tbs of milk
17. When the cupcakes are fully cooled, pipe frosting on top or spread over top of cupcakes
18. Enjoy!

View the recipe instructions at Sweet Like Cocoa