Maple Vegan Cupcakes with Maple Dairy-Free Buttercream

Need a dairy free, lacto ovo vegetarian, and vegan dessert? Maple Vegan Cupcakes with Maple Dairy-Free Buttercream could be a spectacular recipe to try. This recipe makes 12 servings with 258 calories, 2g of protein, and 19g of fat each. For 87 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 349 people were impressed by this recipe. This recipe from Go Dairy Free requires rice milk, baking powder, sunflower oil, and spelt flour. From preparation to the plate, this recipe takes about 40 minutes. Plenty of people really liked this American dish. Taking all factors into account, this recipe earns a spoonacular score of 30%, which is not so awesome. Users who liked this recipe also liked No Cook Dessert: Berries & Coconut Chia Seeds Pudding with Maple Syrup {Vegan Friendly, Gluten Free, Dairy Free}, Apple Pie Cupcakes with Maple Buttercream, and Pumpkin Ginger Cupcakes with Maple Buttercream.

Servings: 12

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350ºF (180C).Line 10 muffin cups (for large cupcakes) or 12 muffins cups (for small cupcakes) with paper liners, or spray with nonstick spray.In a medium bowl, whisk together the milk, vinegar, flax seeds, maple syrup, oil and vanilla until well combined. Set aside while you measure the dry ingredients, or at least 2 minutes.In a large bowl, sift together the flour, baking powder, baking soda and salt.Pour the wet ingredients over the dry and whisk just until combined (do not overmix).Using a large ice cream scoop or 1/3 cup (80 ml) measuring cup, scoop the batter into the prepared muffin cups.Bake in preheated oven for 20-25 minutes, until a tester inserted in one of the center cupcakes comes out clean.Cool completely before frosting.Cupcakes may be frozen.In a deep bowl with electric beaters, beat the coconut oil, maple syrup, vanilla and sea salt until combined.Slowly sift in the soymilk powder and blend on low speed to incorporate. Then blend on high speed until the mixture becomes lighter–both in color and texture–and fluffy.If it seems too soft to hold a peak, add the chia and beat to incorporate; let stand 2-5 minutes, then beat again before using.

 

Step by step:

1. Preheat oven to 350ºF (180C).Line 10 muffin cups (for large cupcakes) or 12 muffins cups (for small cupcakes) with paper liners, or spray with nonstick spray.In a medium bowl, whisk together the milk, vinegar, flax seeds, maple syrup, oil and vanilla until well combined. Set aside while you measure the dry ingredients, or at least 2 minutes.In a large bowl, sift together the flour, baking powder, baking soda and salt.

2. Pour the wet ingredients over the dry and whisk just until combined (do not overmix).Using a large ice cream scoop or 1/3 cup (80 ml) measuring cup, scoop the batter into the prepared muffin cups.

3. Bake in preheated oven for 20-25 minutes, until a tester inserted in one of the center cupcakes comes out clean.Cool completely before frosting.Cupcakes may be frozen.In a deep bowl with electric beaters, beat the coconut oil, maple syrup, vanilla and sea salt until combined.Slowly sift in the soymilk powder and blend on low speed to incorporate. Then blend on high speed until the mixture becomes lighter–both in color and texture–and fluffy.If it seems too soft to hold a peak, add the chia and beat to incorporate; let stand 2-5 minutes, then beat again before using.

Nutrition Information:

covered percent of daily need