Vegan Vanilla Cupcakes with Vegan Mango Frosting

Vegan cupcakes. Vegan cupcakes. I wouldn't believe it either, but these are great! My friend Alex is vegan so I decided that I would make cupcakes that he could eat! I'm so thoughtful and fabulous and great and lovely like wowza. Anyways mango frosting? Yeah, with spring break being next week, I figured that something tropical was needed. People can pretend to be in Hawaii while eating them. Again, I am SO nice.

Vegan Vanilla Cupcakes with Vegan Mango Frosting

Ingredients:

1/2 cup Earth Balance or other vegan butter

3/4 cup granulated sugar

1 teaspoon vanilla extract

1 cup vanilla almond milk + 1 teaspoon white vinegar

1 1/3 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

pinch of salt

Vegan Mango Buttercream

3 sticks + 2 tbsp (26 tbsp total) Unsalted Butter, room temperature

3 cups Powdered Sugar, *sifted*

1/8 tsp Fine Sea Salt

1/2 tbsp Pure Vanilla Extract

3 tbsp Heavy Whipping Cream

6 tbsp Fresh Mango

Directions:

Preheat oven to 350 degrees. Line a muffin tin with paper liners and set aside.

In a large bowl, cream vegan butter with sugar. Stir in vanilla extract. In a measuring cup, stir soy milk together with vinegar. Set aside to curdle. In a separate bowl, measure out dry ingredients and stir to incorporate. Alternate stirring in wet and dry ingredients beginning and ending with dry. Scrape sides of bowl and mix again briefly. Bake 15-20 minutes or until very lightly browned and toothpick comes out clean or with a few moist crumbs after being inserted. Cool and frost as desired.

These are great for vegans and non-vegans so eat up!

Until next time, lovelies😘