Hello All!
The other day I made vegan cupcakes for my little one’s class to celebrate summer. I wanted to make a summer flavored / themed cupcake and figured pineapples would be perfect. Since over 400 of you were interested in me sharing the recipe, here it is. (I have as well tagged the actual ingredients that I personally used, however feel free to use your brands of preference).
Cupcake Ingredients
(Mix all ingredients into a bowl)
- 1 and 3/4 cups All-Purpose Unbleached Flour
- 1 cup Raw Sugar
- 3/4 Cup Unsweetened Apple Sauce (I add this to bind the ingredients as eggs normally would. You can as well use 3 eggs, if you prefer).
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Ripple Pea Milk (or other non-dairy milk)
- 2 tsp Vanilla Extract
- 1/3 cup Extra Virgin Oil
- 1 Tbsp Apple Cider Vinegar (This as well helps bind. If you desired to use eggs, you do not need to use ACV)
- 1/2 – 1 Cup Drained Crushed Pineapple (Depends how much you would like)
Pineapple Vanilla Frosting Ingredients
- 1/2 cup Vegan Butter
- 3 cups Powdered Sugar
- 2 tsp Vanilla Extract
- Organic Yellow Food Coloring
- 2 tsp Pineapple Flavoring
***For the green frosting on top of the pineapple, simply use the green food coloring in the kit instead.***
Bake at 350 degrees Fahrenheit for 20-25 minutes. Check at 20 minutes for consistency.
If you decide to give this pineapple cupcake a try, please feel free to share and tag me letting me know how you liked them. I would love to see creations!
Pineapple Cupcake Recipe
