Vegan Whole Wheat Vanilla Cupcakes
Soft and fluffy, these Vegan Whole Wheat Vanilla Cupcakes are absolutely delicious. Especially, with the simple coconut oil "buttercream".
Servings 12 cupcakes
Ingredients
For Vanilla Cupcakes:
- 1 cup non dairy milk
- 1 tablespoon apple cider vinegar
- 1 ½ cups white whole wheat flour, sifted
- ¾ cup sugar Florida's Crystals is vegan.
- ½ teaspoon salt
- ¾ teaspoon baking soda
- ¾ tsp baking powder
- ¼ cup coconut oil, melted
- ¼ cup applesauce
- 1 tablespoon vanilla extract
For Chocolate Coconut Frosting:
- ½ cup coconut oil, hardened
- 2 cups powdered sugar
- 2 tablespoon cocoa powder
- 1-2 tbsp non dairy milk
Instructions
For the Cupcakes:
- Preheat oven to 350 degrees and line pan with paper liners. Set aside. In a small bowl stir apple cider vinegar into milk and set aside for 5 minutes.
- Combine sifted flour, sugar, salt, baking soda, and baking powder in another mixing bowl.
- Add applesauce, coconut oil, and vanilla to milk mixture and stir to combine. Create a well in the center of the flour and pour in milk mixture. Stir just to combine.
- Spoon batter into wells of pan filling two thirds of the way full. Bake for 22- 26 minutes or until toothpick inserted comes out clean. Allow to cool completely before frosting.
For the Frosting:
- Cream the coconut oil using a stand mixer or hand mixer. Add the powdered sugar a little at a time until add sugar has been added. You may need to add a small bit of the milk to incorporate everything.
- Add the cocoa powder and continue mixing until thoroughly combined. Check consistency. Add additional milk if too thick. Continue to mix until creamy and fluffy. If the coconut oil melts too much simply refrigerate to firm things back up.
Notes
Be sure milk and applesauce for the cupcakes are room temperature before adding coconut oil to prevent it from hardening. I did try to pipe the frosting, but found it a little to soft and easily melted.
*Adapted from my vegan chocolate cupcakes