How to make Vegan Milk and Egg Free Cupcakes recipe

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These vegan cupcakes are a delicious and healthy treat that are free of milk and eggs. They are made with a combination of almond milk, coconut oil, and vegan butter, and are sweetened with pure maple syrup. The cupcakes are light and fluffy, and the perfect treat for any occasion. The vegan cupcakes are also gluten-free, making them a great option for those with dietary restrictions. Topped with a vegan cream cheese frosting, these cupcakes are sure to be a hit with everyone. Enjoy these vegan milk and egg free cupcakes for a delicious and guilt-free treat!


Preheat oven to 350 degrees F.
In a medium bowl, whisk together almond milk, coconut oil, vegan butter, and maple syrup until combined.
In a separate bowl, mix together flour, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients and mix until just combined.
Line a cupcake tin with cupcake liners and fill each one about 3/4 full with the batter.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool completely before frosting.

Fast and Easy Vegan Cupcake Recipes

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