Brazil Nut Free Vegan Vanilla Cupcakes

Total time1 hr 12 min

Prep time20 min

Cook time22 min

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Ingredients

12 servings

For the cupcakes

1 cup plant-based milk
Silk Original Almond Milk Blue Diamond Almond Breeze Unsweetened Original Almond Milk Silk Unsweet Almond Milk, 64 fl oz Blue Diamond Almond Breeze Original Almond Milk Silk Organic Unsweet Soy Milk - 64 fl oz
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1 tbsp apple cider vinegar
1 ¾ cups all-purpose flour
1 cup organic cane sugar
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
⅓ cup neutral oil (such as canola or sunflower)
2 tsp vanilla extract

For the frosting

1 cup vegan butter, softened
3 cups powdered sugar, sifted
2–3 tbsp plant-based milk
1 tsp vanilla extract
1 pinch salt

Instructions

1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2
Stir together the 1 cup plant-based milk and apple cider vinegar in a small bowl or measuring cup and set aside for 5 minutes until slightly curdled — this is your vegan buttermilk.

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