These easy vanilla cupcakes have a light and fluffy vanilla sponge and a smooth and silky buttercream frosting topped off with crunchy funfetti sprinkles. They can be made gluten-free and vegan!
Preheat your oven to 190°C / 375°F / 170C fan and place 10 cupcake cases in a muffin tray.
Combine the milk and apple cider and set aside.
Sieve the flour and protein powder into a mixing bowl and add sugar, salt and sprinkles (optional). Mix to combine.
Add the melted coconut oil and vanilla to the milk and vinegar mixture and give it a whisk.
Pour the liquid into the dry ingredients and fold until well combined.
Evenly distribute the batter between the 10 cases (around 3/4 of the way) then tap the tray against your counter to remove any air bubbles.
Bake for 20-25 minutes or until golden brown and a toothpick or skewer comes out clean.
Remove the cupcakes from the tray and leave them to cool on a wired rack.
Using an electric whisk beat the softened butter (not runny!) and the vanilla extract for a couple of minutes until it starts to get fluffy.
Sieve in half the icing sugar and beat for a minute, then add the rest of the icing sugar and a pinch of salt (if using) and beat for around 5 minutes until the icing is silky.
Add plant milk 1 tbsp at a time if the frosting is too thick and add 1 tbsp of icing sugar at a time if the frosting is too soft.
Refrigerate for 10 minutes before piping or spreading onto cooled sponges.
Notes
Read the blog post contents for ingredient substitutions and process shots!
These nutritional values are provided as a guide only and may be different depending on your ingredients and measurements.
Nutrition
Nutrition Facts
Easy Vanilla Cupcakes
Serving Size
1 cupcake
Amount per Serving
Calories
324
% Daily Value*
Fat
14.6
g
22
%
Carbohydrates
47.2
g
16
%
Protein
4.8
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
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