Eosinophilic Esophagitis Friendly Vegan Vanilla Cupcakes
Total time1 hr 12 min
Prep time20 min
Cook time22 min
4.8(20)
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Learn more →Ingredients
12 servings
For the cupcakes
- 1 cup plant-based milk
- 1 tbsp apple cider vinegar
- 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 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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