Directions
- 1In a bowl, combine oil and sugar.
- 2Add flour, baking powder and salt.
- 3Add vanilla extract and mix with a whisk.
- 4Add plant-based milk and mix until smooth.
- 5Pour batter into cupcake liners, filling each about 2/3 full.
- 6Bake until golden brown and a toothpick comes out clean (check the recipe for exact time and temperature).
- 7Let the cupcakes cool completely before frosting.
- 8Frost the cupcakes with vegan buttercream.
- 9Decorate with sprinkles.
Ingredients
- 120 g oil
- 200 g sugar
- 200 g flour
- 1 tsp vanilla extract
- 170 ml plant based milk
- 4 tsp baking powder
- 1 tsp salt
- 1 batch vegan buttercream
- 1 batch sprinkles
Equipment
bowlwhiskkitchen scalemeasuring spoonsmuffin pancupcake linerspiping bag
Related recipes
No Bake Pumpkin Cheesecake Delight
American · Dessert
S'mores Ice Cream
American · Dessert
Brownie Stuffed Chocolate Chip Cookies
American · Dessert
White Chocolate Macadamia Nut Cookies
American · Dessert
Fudge Brownies
American · Dessert
Cinnamon Roll Peach Cobbler
American · Dessert40m
Grandma Peggy's Apple Cake
American · Dessert
Blueberry Dump Cake
American · Dessert
Mom's Gooey Sugar Cookie Bars (Greta's)
American · Dessert
Bread Pudding with Whiskey Cream Sauce
American · Dessert1h 1m
Lattice Pie Crust
American · Dessert
Ina Garten's Crinkle Cut Chocolate Chip Cookies
American · Dessert