Vegan Coffee Cupcakes
These vegan coffee cupcakes are fluffy, moist, coffee flavored and totally divine. Topped with a coffee buttercream frosting.
- 2 cups All Purpose Flour (250g)
- 1 cup Light Brown Sugar (200g)
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- ½ teaspoon Cinnamon
- 3 Tablespoons Instant Coffee Powder
- 2 Tablespoons Hot Water
- 1 cup Soy Milk (240ml) or other non-dairy milk
- 1 Flax Egg 1 Tablespoon Ground Flaxseed Meal + 3 Tablespoons Hot Water
- ⅓ cup Canola Oil (80ml) or Vegetable Oil
- 1 Tablespoon Distilled White Vinegar or Apple Cider Vinegar
- 2 teaspoons Vanilla Extract
Coffee Buttercream Frosting:
- 3 cups Powdered Sugar (360g)
- ⅓ cup Vegan Butter (75g)
- 1 Tablespoon Instant Coffee Powder
- 1-2 Tablespoons Soy Milk or other non-dairy milk
- 1 teaspoon Vanilla Extract
Preheat the oven to 350°F (180°C) and line a cupcake tray with cupcake liners.
Sift all purpose flour into a mixing bowl and add light brown sugar, baking soda, salt and cinnamon and mix in.
Mix the instant coffee with the 2 Tablespoons of Hot Water into a thick paste and then mix that into the soy milk (or other non-dairy milk).
Prepare the flax egg by mixing 1 Tablespoon of flaxseed meal with 3 Tablespoons of Hot Water and allowing to sit for a minute to become gloopy.
Add the coffee and soy milk mix, the flax egg, oil, vinegar and vanilla extract to the mixing bowl and mix into a batter. Don't overmix.
Divide the batter evenly between the 12 cupcake liners and place into the oven to bake for 20-22 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
Allow to cool for a few minutes before moving the cupcakes to a wire cooling rack to cool completely.
Prepare your frosting by adding the powdered sugar and vegan butter to the bowl of your stand mixer. Mix the instant coffee with 1 Tablespoon of soy milk into a paste and add this in along with the vanilla extract.
Starting at slow speed gradually increase speed until the frosting is thick and smooth. Add the remaining 1 Tablespoon of soy milk if needed.
Frost the cupcakes and decorate with a sprinkle of cinnamon (optional).
- Measure the flour correctly. Weigh the flour for accuracy or make sure to use the correct method for measuring flour which is the spoon and level method. Spoon the flour into your measuring cup and then level off the top with a knife.
- Flax egg. An alternative to the flax egg is to use 3 Tablespoons of applesauce.
- Gluten free. If you want to make these gluten-free then I would recommend using a gluten-free all purpose flour blend to replace the regular flour in this recipe.
- Storing: Keep them covered at room temperature where they will last for a few days or covered in the fridge where they will stay fresh for up to a week.
- Freezing: They are freezer friendly (frosted or unfrosted) for up to 3 months.
Serving: 1Cupcake | Calories: 377kcal | Carbohydrates: 66g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Sodium: 246mg | Potassium: 146mg | Fiber: 1g | Sugar: 48g | Vitamin A: 322IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 1mg