Description
Delicious vegan cupcakes filled with fresh berries, perfect for summer gatherings.
Ingredients
Scale
- 2 cups all purpose flour
- 1 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsweetened plant milk (almond, soy, or oat)
- 1/2 cup neutral oil (canola or avocado oil)
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar or lemon juice
- 1 cup fresh berries (blueberries, raspberries, or chopped strawberries)
Instructions
- Preheat your oven to 350°F and line a muffin pan with paper liners.
- Mix the dry ingredients in one bowl: flour, baking powder, and salt.
- In another bowl, whisk the wet ingredients: plant milk, oil, vanilla extract, and vinegar.
- Combine the wet and dry ingredients gently until just mixed.
- Fold in the berries carefully to avoid coloring the batter.
- Scoop the batter into the prepared muffin liners, filling them about two-thirds full.
- Bake for 18 to 22 minutes, until they spring back and a toothpick comes out clean.
- Cool the cupcakes in the pan for a few minutes before transferring them to a wire rack.
Notes
Add a sprinkle of flour on the berries before mixing to prevent them from sinking. If transporting, add fresh berries on top just before serving to avoid sliding.
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 10g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 0.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
