Oral Allergy Syndrome Friendly Vegan Salted Caramel Cupcakes
Total time1 hr 27 min
Prep time35 min
Cook time22 min
4.5(18)
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Learn more →Ingredients
12 servings
For the cupcakes
- 1 cup full-fat coconut milk
- 1 tbsp apple cider vinegar
- ½ cup neutral oil (such as canola or sunflower)
- 1 cup packed light brown sugar
- 2 tsp pure vanilla extract
- 1 ¾ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
For the salted caramel sauce
- 1 cup organic cane sugar
- ¼ cup water
- ½ cup full-fat coconut cream
- 2 tbsp vegan butter
- ¾ tsp flaky sea salt, plus more for topping
For the caramel buttercream
- 1 cup vegan butter, softened
- 3 cups powdered sugar, sifted
- 3 tbsp salted caramel sauce (from above)
- 1–2 tbsp plant-based milk
- ¼ tsp fine salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- 2
Make the caramel sauce: Combine the organic cane sugar and water in a medium saucepan over medium heat, stirring just until the sugar dissolves. Once dissolved, stop stirring and cook, swirling the pan occasionally, until the syrup turns a deep amber color, 8–10 minutes. Watch closely — the caramel can darken quickly once it starts to color.
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