Hi guys! 

I have another yummy recipe today! I made these delicious vegan cupcakes for Mother’s Day yesterday & they were a HIT. My family isn’t vegan, but they thought they were the “best cupcakes” they’ve ever had! These are light & perfectly sweet & they weren’t that hard to make at all! I know that when it comes to vegan baking, I’m always intimidated because everything has to be by scratch, but the ingredients were simple & instructions easy to follow. I found the original recipe on Pinterest, & I’ll link it here 🙂 

Ingredients: 1 1/16 cup non-dairy milk

2 tbsp raspberry jam 

1/2 cup vegan butter 

1 1/2 cup flour 

1 tsp baking soda

2 cups powdered sugar 

1/2 tsp salt 

3/4 cup sugar 

1 1/2 tsp vanilla extract 

1 tsp apple cider vinegar 

1/3 cup coconut oil 

Prep time: 38 minutes

Serves: 12

I used almond milk and coconut oil butter for the substitutes! The batter is thicker than usual, but it makes the cupcakes super dense & flavorful 🙂