Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups (192g) regular all-purpose white flour
  • 1/2 cup + 1 tablespoon (108g) granulated white sugar (I used pure cane sugar)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 cup (240g) FULL-FAT coconut milk, room temp! (SEE DIRECTIONS & NOTE)
  • 2 tablespoons (40g) pure maple syrup
  • 1 tablespoon (15g) vanilla extract
  • 1 1/2 teaspoons apple cider vinegar
  • I always recommend a scale for accuracy when baking, following my gram weights listed. You never need cups, just the scale and bowl.
  • I use this scale.
  • I used this vanilla buttercream
  • All vegan butter frosting
  • Oil-free buttecream
  • As you can see, this doesn't have a lot of sugar, where most recipes call for 1 to 1 1/2 cups of sugar. I find that wayyy too much. These are just sweet enough to allow for frosting on top, but the cupcakes themselves have a wonderful vanilla, mild sweetness.

Instruction

  • Preheat the oven to 350°F (177°C) and line a muffin pan with 12 parchment paper muffin liners. These help prevent sticking.
  • To a large bowl, add the flour, sugar, baking powder, baking soda and salt and use a large whisk to whisk very well.
  • Important: To a separate bowl, scrape all of the full-fat coconut milk out of the can (all the cream and water) and whisk well so that it is a completely smooth. The fat tends to separate from the water and is often very lumpy. Therefore, it's crucial that it is mixed BEFORE adding to the cake batter, so you get the correct fat amount and the cupcakes turn out correctly. If you use too much water and not enough of the fat, you will end up with dense cupcakes.
  • To a medium bowl, add the 1 cup (240g) of coconut milk, syrup, vanilla and vinegar. Stir until smooth. Slowly pour the liquids over the dry ingredients as you whisk the mixture gently until the batter is smooth and no longer lumpy. You want it smooth but be careful about over-mixing or it can make the cupcakes chewy. The batter will be on the thicker side, not stiff, but definitely not runny, more like scoopable. So, don't be tempted to add more milk, as these cupcakes turn out beautifully moist and adding extra liquid will make them too wet/dense.
  • Divide the batter using a 1/4 measuring cup or ice cream scoop into the 12 liners. The batter will only fill about 1/2 way up, so don't be tempted to use less liners and overfill them. The cupcakes will rise A LOT, so divide into 12! Pick up the pan and jiggle it a bit side to side to allow the cupcake batter to naturally flatten out on the tops.
  • Bake for 15 minutes OR UNTIL the toothpick is clean. A few DRY crumbs are ok. They should rise fluffy, golden and perfect. 15 minutes was perfection for both of my trials. Cool completely before frosting or the frosting will melt. (a good hour or so) Decorate as desired. I used the buttercream from my Wedding Cupcakes but refer to post for other options, if desired. Cover the remaining cupcakes in a cake dome and store at room temperature.