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vegan cupcake recipe
- Total Time: 54 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegan
Description
This vibrant vegan cupcake recipe promises perfectly fluffy cupcakes, topped with a beautiful Hibiscus-Lime Glaze that offers a delightful tart-sweet balance and a satisfying pistachio crunch. It is a wonderful way to enjoy family-friendly baking without any dairy or eggs.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 0.5 tsp fine sea salt
- 1 cup unsweetened plant milk (soy, almond, or oat)
- 0.33 cup neutral-flavored oil (sunflower, canola, or vegetable oil)
- 1 tbsp apple cider vinegar (or white vinegar)
- 1 tsp alcohol-free vanilla extract
- 2 cups powdered sugar
- 2 tbsp dried hibiscus flowers
- 0.25 cup boiling water
- 1 to 2 tbsp fresh lime juice, adjust to taste
- 0.5 cup shelled pistachios
Instructions
- Prep Workspace: Preheat oven to 350F (175C). Line a 12-cup muffin tin with paper liners.
- Combine Dry Ingredients: Whisk flour, granulated sugar, baking powder, baking soda, and fine sea salt until well combined and uniform.
- Mix Wet Ingredients: In a separate bowl, whisk plant milk, neutral oil, apple cider vinegar, and vanilla extract.
- Combine And Fill Batter: Pour wet ingredients into dry. Stir gently with a spatula just until combined, avoid overmixing. Divide batter among 12 cups, filling two-thirds full.
- Bake And Cool Cupcakes: Bake for 20-25 minutes, until a wooden skewer comes out clean and tops are lightly golden. Cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare Hibiscus Glaze: While cupcakes cool, steep hibiscus flowers in 0.25 cup boiling water for 5 minutes, then strain. Whisk 2 cups powdered sugar, the hibiscus liquid, and lime juice for a vibrant pink, pourable glaze.
- Prepare Garnish And Finish: Chop 0.5 cup pistachios (lightly toast for 2-3 minutes until fragrant, then cool). Drizzle glaze over completely cooled cupcakes, then sprinkle pistachios immediately.
Notes
For best results, check expiration dates on baking powder and plant milk, and use fresh lime juice. If cupcakes dont rise, check baking soda freshness or confirm vinegar was added. To avoid dry cupcakes, reduce baking time slightly next time. These cupcakes can be made gluten-free with a 1:1 gluten-free baking flour blend, lower-sugar by reducing granulated sugar, or oil-free by substituting unsweetened applesauce for the oil.
- Prep Time: 32 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280 calories
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg