Vegan Maple Cupcakes with Pure Maple Buttercream Recipe
These vegan maple cupcakes are a delightful treat infused with the natural sweetness of pure maple syrup. Featuring a moist cupcake base made with dairy-free milk, flax seeds, and light spelt flour, they are topped with a luscious dairy-free maple buttercream frosting. Perfect for anyone seeking an indulgent yet natural vegan dessert.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 10 - 12 maple cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Vegan Maple Cupcakes
- ½ cup plain or vanilla dairy-free milk beverage (your choice of type)
- ½ cup pure maple syrup (preferably grade B)
- ⅓ cup melted coconut, sunflower or other light-tasting oil
- 1 tablespoon finely ground flax seeds
- 1 teaspoon pure vanilla extract
- ½ teaspoon apple cider vinegar
- 1 ⅓ cups light spelt flour (can substitute all-purpose or white-wheat flour)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
Dairy-Free Maple Buttercream Frosting
- ⅔ cup organic refined coconut oil (soft at room temperature)
- ⅔ cup pure maple syrup (preferably grade B)
- 1 teaspoon pure vanilla extract
- Pinch fine sea salt
- ⅓ cup soymilk powder, rice milk powder, or dairy-free coconut milk powder
- 1 teaspoon finely ground chia seeds (optional)
Instructions
- Preheat and prepare the pan: Preheat your oven to 350ºF (180ºC). Line 10 large muffin cups or 12 small muffin cups with paper liners, or spray them with nonstick spray to prevent sticking.
- Mix wet ingredients: In a medium bowl, whisk together the dairy-free milk beverage, maple syrup, melted oil, flax seeds, vanilla extract, and apple cider vinegar until the mixture is smooth and well combined.
- Combine dry ingredients: In a large bowl, sift together the light spelt flour, baking powder, baking soda, and fine sea salt to ensure even distribution.
- Make the batter: Pour the wet ingredients into the bowl with the dry ingredients. Whisk gently and just until combined to avoid overmixing, which can affect texture.
- Fill the cupcake liners: Using a large ice cream scoop or a 1/3 cup (80 ml) measuring cup, portion the batter evenly into the prepared muffin cups.
- Bake: Place the cupcakes in the oven and bake for 20 to 25 minutes. They are done when a tester inserted into the center comes out clean.
- Cool cupcakes: Remove the cupcakes from the oven and let them cool completely on a wire rack before frosting.
- Prepare the maple buttercream frosting: In a mixing bowl, beat together the refined coconut oil, maple syrup, vanilla extract, and a pinch of sea salt until combined and creamy.
- Add milk powder and beat: Slowly sift in the dairy-free milk powder of choice and blend on low speed to incorporate, then increase to high speed to whisk the frosting until it becomes lighter in color and fluffy.
- Adjust texture with chia seeds (optional): If the frosting feels too soft to hold peaks, beat in the finely ground chia seeds. Let the frosting stand for 2 to 5 minutes, then beat again before using to decorate the cupcakes.
Notes
- Coconut Oil: For frosting, using refined coconut oil prevents a strong coconut flavor, but unrefined coconut oil can be used if a coconut taste is desired.
- Freezing Option: Both cupcakes and frosting can be frozen separately. Defrost them overnight in a covered container in the refrigerator before assembly.
