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These vegan cupcakes are the perfect combination of minimalism and indulgence. They are made with simple ingredients like almond flour, coconut oil, and maple syrup, and are topped with a light and fluffy vegan frosting. The cupcakes are moist and flavorful, and the frosting is sweet and creamy. They are sure to be a hit with vegans and non-vegans alike! Plus, they are a great way to get your daily dose of vegan nutrition without sacrificing taste.

Instructions:

Preheat oven to 350°F (176°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together almond flour, coconut oil, maple syrup, baking powder, and salt until combined.
Divide batter evenly among cupcake liners, filling each about 3/4 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let cool completely before frosting.
To make the frosting, beat vegan butter and powdered sugar together until light and fluffy. Add vanilla extract and mix until combined.
Frost cupcakes and enjoy!

 
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