Vegan Cupcakes Recipe

I am facing problems in making this vegan cupcake recipe. I thought it should work after some time but it didn’t. Then I do proper research on this vegetarian cupcakes recipe and find the causes behind my failures.

The problem I faced is making the vegan muffins recipe. But after doing some research I finally got a vegan gluten-free chocolate vegan cupcake. 

These muffins are great for parties or any time you want to treat. If you are also struggling with making gluten free vegetarian cupcakes then this best cupcake recipe is for you.

Secrets to a Moist and Fluffy Cupcake

Add Air to the Batter

Adding air to the batter right before baking is key. Here’s how:

Citric acid: Add citric acid to your dry ingredients. It acts with the wet ingredients and creates air.

Club Soda: Replace some of the liquid in the recipe with club soda or another fizzy drink. The bubbles add air to the batter.

Baking Soda and Vinegar: Add vinegar to the batter and sprinkle baking soda on top. This makes bubbles. Fold the bubbles into the batter.

Don’t Overbake

Baking these cupcakes for a long time will dry them out. Check them often and take them out of the oven as soon as they are done.

Cupcakes Recipe

This vegan gluten free cupcakes uses almond flour, potato starch, non-dairy milk, oil, and club soda. These elements make a light, soft batter.

Ingredients

• Almond flour
• Potato starch
• Oat flour
• Rising ingredients (baking powder, baking soda)
• Salt
• Cocoa powder or you can use vanilla essence
• Non-dairy milk
• Oil
• Club soda

Instructions (Vegan Cupcakes Recipe)

Combine almond flour, potato starch, oat flour, rising ingredients, salt, and cocoa powder in a mixing dish. Use a whisk to remove lumps and add butter mold.

Add non-dairy milk and oil.

Bring a new bottle of club soda and add it to the mixing.

Mix until just combined. If the batter is thick, put a little more club soda.

Fill the muffin pan with a cookie scoop.

Bake mini cupcakes for 11-12 minutes, and regular cupcakes for 16-17 minutes. Check the cupcake with inserting toothpick to see if the mini cupcakes are baked or not.

Put a vegan cupcake  to cool, don’t touch before cooling. 

Dealing with Dry Cupcakes

Even with these tips, gluten-free cupcakes can sometimes be a little dry. If this happens, brush the warm cupcakes with simple syrup. This will add moisture back in.

Frosting Ideas

You can add Whipped coconut cream frosting, Buttercream frosting, Chocolate cream frosting. These are some ideas but mostly people use chocolate frosting. You can also try this, it is really delicious. 

The chocolate cream frosting doesn’t need much sugar and it stays firm at room temperature.

Comparison Table

Cupcake Type	Flavor	Texture	Sweetener Used	Frosting Type
Chocolate Delight	Rich chocolate	Moist & dense	Coconut sugar	Vegan chocolate ganache
Vanilla Bean Bliss	Subtle vanilla	Fluffy & light	Maple syrup	Vegan buttercream
Lemon Zest Burst	Citrusy lemon	Light & zesty	Agave nectar	Lemon coconut frosting
Red Velvet Charm	Cocoa & beetroot	Soft & tender	Organic cane sugar	Cashew cream cheese

Conclusion

In conclusion you can make healthy and tasty vegan and gluten-free chocolate muffins. These cupcakes are made without animal products and gluten good for those who are on diet or have some allergy. This vegan cupcake recipe uses different ingredients but they are still soft, tasty or chocolaty. Go ahead, try this vegan cupcake and enjoy.