These Cardamom Cupcakes are light, fluffy and full of vanilla and cardamom flavor. They are simple to make and the perfect dessert for any celebration!
16tablespoonVegan ButterI like Soy-Free Earth Balance
4CupsPowdered Sugar, sifted
2teaspoonVanilla Extract
2tablespoonNon-Dairy MilkI used oatmilk
Instructions
Preheat oven to 350*F. Line a cupcake tin with paper liners.
In a medium bowl, combine flour, baking powder, ground cardamom and salt. Whisk to combine.
1 ½ Cups All Purpose Flour, 2 teaspoon Baking Powder, 1 teaspoon Ground Cardamom, ½ teaspoon Kosher Salt
In a large bowl, combine sugar, non dairy milk, canola oil, vanilla and vinegar. Whisk well to combine.
1 Cup Granulated Sugar, ¾ Cup Non-Dairy Milk, ⅓ Cup Canola Oil, 2 teaspoon Vanilla Extract, 1 teaspoon White Vinegar
Add the dry ingredients into the wet ingredients and whisk to combine.
Portion batter into the lined cupcake pan, filling each cup ⅔ of the way.
Bake in a 350* oven for 18-21 minutes turning the pan half way through baking. Use a toothpick to test for doneness.
Allow to cool completely before frosting and serving.
To Make the Buttercream Frosting
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, cream the vegan butter until completely smooth.
16 tablespoon Vegan Butter
Add the powdered sugar and mix until incorporated, then add the vanilla and mix to incorporate. Finally, add the non-dairy milk one tablespoon at a time and mix on medium speed until light and fluffy.