Skip to content

Vegan Vanilla Cranberry Cupcakes

  • 15 min
    Prep Time
  • 35 min
    Total Time
  • 12 people
    Serves
  • 457 per 1 serving
    Calories

Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cups Pacific Foods™ Organic Unsweetened Almond Vanilla Plant-Based Beverage
  • 1/2 cup coconut oil, melted
  • 1/2 cup coconut sugar
  • 2 teaspoons vanilla extract
  • 4 cups confectioners' sugar
  • 1/2 cup vegan butter
  • 4 tablespoons whole berry cranberry sauce
  • 4 tablespoons Pacific Foods™ Organic Unsweetened Almond Vanilla Plant-Based Beverage
  • 2 teaspoons vanilla extract

Instructions

  • Step 1

    Preheat oven to 350°F.  Prepare a 12-cup muffin tin with paper liners. 

  • Step 2

    In a medium mixing bowl whisk together the flour, granulated sugar, baking powder, baking soda and salt. 

  • Step 3

    In a large mixing bowl. Whisk together the first amount of almond milk, coconut sugar, coconut oil and first amount of vanilla. Add the almond milk mixture to the flour mixture and gently fold until just combined, don't over mix. Divide the batter evenly among the prepared cupcake liners. 

  • Step 4

    Bake the cupcakes until they are golden brown, about 20 minutes.  

  • Step 5

    Beat the confectioner's sugar, vegan butter, cranberry sauce and second amounts of almond milk and vanilla with an electric mixer until smooth. Once the cupcakes are completely cool add frosting.      

Calories 457
Total Fat 16 g
Sat. Fat 13.2 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 264 mg
Total Carb 76 g
Dietary Fiber 0 g
Sugar 57 g
Added Sugars 16 g
Protein 2 g
Vitamin D 2 %DV
Calcium 3 %DV
Iron 5 %DV
Potassium 1 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.