Low Sodium Vegan Confetti Cupcakes

Total time1 hr 12 min

Prep time20 min

Cook time22 min

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Ingredients

12 servings

For the cupcakes

1 cup dairy free milk
So Delicious Dairy Free Organic Unsweetened Coconut Milk Better Than Milk Almond Milk Unswt Org - 33.8 Fl. Oz.Pacific Foods Organic Unsweetened Soy Milk, 32 oz
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1 tbsp apple cider vinegar
1 ¾ cups all-purpose flour
1 cup granulated sugar
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
⅓ cup neutral oil (such as canola or sunflower)
2 tsp vanilla extract
⅓ cup rainbow sprinkles

For the frosting

1 cup vegan butter, softened
3 cups powdered sugar, sifted
2–3 tbsp dairy free milk
1 tsp vanilla extract
1 pinch salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp rainbow sprinkles (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2
Stir together the dairy free milk and apple cider vinegar in a medium bowl and let stand for 5 minutes until slightly curdled. This is your vegan buttermilk.

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