Fish Free Vanilla Cupcakes

Total time1 hr 12 min

Prep time20 min

Cook time22 min

4.7

(30)

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Ingredients

12 servings

For the cupcakes

1 ½ cups all-purpose flour
1 cup granulated sugar
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsweetened applesauce
½ cup whole milk
Chef's tip
Use the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor.
⅓ cup neutral oil (such as canola or vegetable oil)
1 tbsp white vinegar
2 tsp vanilla extract

For the frosting

1 cup (2 sticks) unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 cups powdered sugar, sifted
3 tbsp whole milk
Chef's tip
Use the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor.
1 tsp vanilla extract
1 pinch salt

For serving

sprinkles, for serving (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.

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