Vegan Vanilla Cupcakes

It has been quite the week for me. It is the beginning of my summer semester and my first week getting practical experience as a counseling student. I also finally reached 1,000 followers on instagram, and I am also now 5 months vegan. So while none of these things are extremely notable, they were nice for me and I am celebrating with cupcakes! I hope you enjoy this recipe as much as I did.


2 cups of flour

1 teaspoon of baking powder

1/2 teaspoon of baking soda

1/2 teaspoon of salt

2 flax eggs

1 teaspoon of vanilla extract

2 tablespoons of vegan butter

1/4 cup of coconut sugar

1 tablespoon of agave (adjust for desired sweetness)

1/2 cup of vegetable oil

1 cup of almond milk

Cashew Icing


1/2 juice of a lemon

1 cup of cashews

1 teaspoon of vanilla extract

1 tablespoon of vegan butter

1/4 teaspoon of salt

4 tablespoons of water

1/4 cup of powdered sugar



Preheat your oven to 375 degrees Fahrenheit.

Begin by whisking your dry ingredients (flour, coconut sugar, salt, baking powder)in a medium sized mixing bowl.

Mix your wet ingredients in a smaller mixing bowl (almond milk, melted butter, agave, vanilla extract, veggie oil, flax eggs).

Slowly mix your wet ingredients into your flour mixture. Taste and adjust agave for desired sweetness.

Spoonful your mixture 2/3 of the way into cupcake cups, in your cupcake/muffin pan.

Bake your muffins for 15-18 minutes, you will know they are done when your toothpick comes out clean.



Make your cashew icing, by mixing all ingredients in a blender or a magic bullet/nutribullet. If you have a bullet blender vs. a normal non high end blender I would recommend the bullet. For some reason, my bullet always thickens smoothies and sauces a little more than my blender does. Pour your icing into a freezer bag and cut the tip to spread on your cupcakes. Top with sprinkles!