Soy Free Vegan Salted Caramel Cupcakes

Total time1 hr 27 min

Prep time35 min

Cook time22 min

4.5

(18)

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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
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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