Prepare to have your taste buds dazzled by the most incredible vegan white chocolate cupcakes you've ever experienced! These heavenly treats prove that plant-based desserts can be just as luxurious and mouthwatering as traditional recipes. With a perfect balance of sweet coconut sugar, creamy almond milk, and dreamy dairy-free white chocolate chips, these cupcakes will make you forget they're completely vegan. Get ready to impress your friends, family, and even the most skeptical dessert lovers with this simple yet extraordinary recipe that takes just 35 minutes from start to finish!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Vegan
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup coconut sugar
- 1/2 cup almond milk
- 1/4 cup coconut oil, melted
- 1/2 cup dairy-free white chocolate chips
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt to ensure a smooth, lump-free mixture.
- In a separate bowl, whisk together the melted coconut oil, coconut sugar, almond milk, and vanilla extract until well combined and slightly frothy.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix the batter.
- Fold in half of the dairy-free white chocolate chips into the batter, reserving the remaining chips for topping.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Sprinkle the remaining white chocolate chips on top of each cupcake batter.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, optionally dust with powdered sugar or top with vegan white chocolate frosting if desired.
Tips
- Ensure all ingredients are at room temperature for the smoothest batter consistency.
- Use a light hand when mixing - overmixing can lead to dense, tough cupcakes.
- For extra moisture, you can substitute part of the almond milk with applesauce.
- Make sure to sift dry ingredients to prevent any lumps in your batter.
- Don't open the oven door too early while baking, as this can cause the cupcakes to sink.
- Let the cupcakes cool completely before adding any frosting or powdered sugar topping.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
- For a more intense white chocolate flavor, use high-quality dairy-free white chocolate chips.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 8g
Cholesterol: 0mg
