Description
These festive vegan rainbow cupcakes are perfect for St. Patrick’s Day! Moist vanilla cupcakes are topped with colorful rainbow frosting and a touch of gold, making them a fun and delicious treat for all ages.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 3/4 cup organic cane sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1/3 cup vegetable oil
- 2 teaspoons vanilla extract
- Vegan food coloring (red, orange, yellow, green, blue, purple)
- 1 batch vegan vanilla frosting
- Edible gold sprinkles or stars (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- In a separate bowl, mix almond milk and apple cider vinegar. Let sit for 5 minutes to curdle.
- Add oil and vanilla extract to the milk mixture, then pour into the dry ingredients. Stir until just combined.
- Divide batter evenly into 6 small bowls and color each with a different food coloring shade.
- Spoon a small amount of each colored batter into the cupcake liners in rainbow order. Do not overfill.
- Bake for 18–20 minutes or until a toothpick comes out clean. Let cool completely.
- Frost with vegan vanilla frosting using a piping bag or spatula, and decorate with gold sprinkles if desired.
Notes
- Use gel or plant-based food coloring for vibrant colors without excess liquid.
- You can layer the batter or swirl colors slightly for a tie-dye effect.
- Store in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 18g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg