Caramel-Vanilla Cupcakes for 5 {Vegan}
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Cook time: 
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Yield: 5 to 6 cupcakes
This small batch of Caramel-Vanilla Cupcakes yields cupcakes that are deliciously moist and tender...and vegan! If you have a small dinner party and want a great dessert that comes together easily, these are perfect.
Cupcakes (yields 5 to 6 cupcakes):
  • ⅔ cup all-purpose flour
  • ¼ cup sugar
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon caramel extract
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons avocado or light olive oil
  • ½ cup water
Frosting (yields enough frosting for 5 to 6 cupcakes):
  • 2 tablespoons vegan buttery spread (such as Earth Balance)
  • 2 tablespoons vegetable shortening
  • 1 cup powdered sugar
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon caramel extract
  • 2-3 teaspoons plain, unsweetened vegan "milk" (such as almond, coconut, rice, or soy milk)
  • Bittersweet chocolate shavings, for topping (optional)
  1. For the cupcakes, preheat oven to 350; line a muffin tray with 5 or 6 paper liners. Whisk together the flour, sugar, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the vanilla, caramel, vinegar, oil, and water. Add the dry ingredients to the wet and whisk to combine (a few lumps are fine), being careful not to over-mix. Divide the batter between the 5 or 6 muffin wells; bake until a toothpick inserted into the center of a cupcake comes out clean or with just a couple crumbs, about 18 to 20 minutes. Cool completely, then frost with Caramel-Vanilla Frosting and top with bittersweet chocolate shavings.
  2. For the frosting, use a handheld electric beater to cream together the buttery spread, shortening, powdered sugar, vanilla extract, and caramel extract. Add the milk little by little while beating until the buttercream is smooth and creamy.
Recipe by An Edible Mosaicâ„¢ at