Christmas Vanilla Cupcakes
Delightful and fluffy Christmas Vanilla Cupcakes, perfect for spreading joy during the festive season.
Ingredients
For the Cupcakes
- 1 1/4 cup unsweetened almond or oat milk Regular milk can also be used if not vegan.
- 1 cup sugar
- 1/4 cup melted vegan butter Regular butter can also be used if not vegan.
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 2 cups regular or gluten-free all-purpose flour
For the Frosting
- 1 1/2 cup powdered sugar
- 2 tbsp softened vegan butter Regular butter can also be used if not vegan.
- 1 tbsp unsweetened almond or oat milk Regular milk can also be used if not vegan.
- 1 tsp vanilla
- 2 tbsp vegan sprinkles For decorating.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a cupcake tray with paper liners.
- In a large mixing bowl, combine the almond or oat milk, melted vegan butter, sugar, and vanilla extract. Whisk until smooth and creamy.
- In another bowl, sift together the all-purpose flour, baking powder, and baking soda. Gradually add to the wet mixture, stirring gently to combine.
- Fill each cupcake liner about two-thirds full with the batter.
Baking
- Bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and cool in the tray for 5 minutes before transferring to a wire rack to cool completely.
Frosting and Decorating
- In a mixing bowl, blend the powdered sugar, softened vegan butter, almond or oat milk, and vanilla extract until smooth.
- Frost the cooled cupcakes with the prepared vanilla frosting.
- Sprinkle vegan sprinkles over the frosted cupcakes for decoration.
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Notes
Store frosted cupcakes at room temperature in an airtight container for about 3 days. They can also be refrigerated for up to a week or frozen for up to 3 months (un-frosted).