Vegan Vanilla Cupcakes with Vanilla Cream Frosting
Serves: 12
  • For the cupcakes:
  • 2 cups whole wheat pastry flour
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cups pure maple syrup
  • ¼ cup coconut oil, melted
  • ¼ cup unsweetened apple sauce
  • 1 teaspoon pure vanilla extract
  • 1 cup soy milk or milk of your choice
  • For the frosting:
  • 1 can full fat coconut milk
  • ½ teaspoon vanilla
  • sweetener of choice (I used 2 tablespoons of pure maple syrup. You can use powdered sugar, agave or stevia instead)
  • Flaked coconut for garnish (optional)
  1. Preheat oven to 350F. Line a cupcake tin with cups and set aside.
  2. In a large bowl, sift flour, baking soda, baking powder and salt.
  3. In a separate bowl, combine maple syrup, melted coconut oil, apple sauce, vanilla and soy milk.
  4. Add wet ingredients to dry ingredients and use an electric mixer to combine. Do not over mix!
  5. Fill cupcake cups to ¾ full.
  6. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Allow to cool.
  7. For the frosting:
  8. Do not shake can of coconut milk! Open and scoop out the coconut cream. Transfer to a small bowl and place in the freezer to set. The watery part can be stored in the refrigerator and used later!
  9. Using an electric mixer, whip coconut cream with vanilla and sweetener.
  10. Frost cupcakes and enjoy!
Recipe by BeginWithin Nutrition at
Update cookies preferences