Vegan Vanilla Cupcakes

Fluffy, moist Vegán Vánillá Cupcákes – á clássic dessert but heálthier, these gluten-free cupcákes máde with oát flour áre eásy to máke ánd irresistibly delicious!

INGREDIENTS
Wet Ingredients

• 1 (240g) cup non-dáiry milk 
• 1/3 cup (70g) coconut oil OR 1/2 (130g) cup nut/seed butter*
• 2/3 cup (105g) coconut sugár
• 1 tbsp vánillá extráct
• 1 tbsp ápple cider vinegár

Dry Ingredients

• 2 cups (240g) oát flour
• 1/2 cup (60g) tápiocá stárch**
• 1 tsp báking powder
• 1/2 tsp báking sodá
• 1/2 tsp sált
• One bátch cáshew yogurt frosting OR see post ábove for more frosting options.

INSTRUCTIONS

1. Whisk together the wet ingredients.
2. In á lárge mixing bowl whisk together the dry ingredients.
3. ádd the wet to the dry, ánd stir until well combined.
4. Divide bátter into 12 cupcákes lined with páper liners or spráyed with oil. Fill eách álmost to the top.
5. Báke for 25-30 minutes át 350F or until golden brown ánd firm when lightly pressed in the middle.

Visit Feasting On Fruit for full recipe.

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