coffee cake cupcakes

Coffee Cake Cupcakes
Makes 12 cupcakes


Cupcake ingredients:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1 1/4 cups vegan refined sugar
  • 1/2 cup Earth Balance Natural Buttery Spread or another vegan butter substitute, softened
  • 1/2 cup unsweetened applesauce 
  • 1 cup vanilla almond milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon distilled white vinegar

Streusel ingredients:
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • pinch of sea salt
  • 1/2 cup chopped pecans
  • 1 tablespoon melted Earth Balance or vegan butter substitute

Glaze ingredients:
  • 1 1/2 cups vegan confectioners' sugar
  • 2 1/2 tablespoons vanilla almond milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon melted Earth Balance or vegan butter substitute

Directions:

  1. Preheat your oven to 325 degrees Fahrenheit and grease a cupcake tin or line with baking cups.
  2. In a small bowl, stir together the streusel ingredients until combined. Set aside.
  3. In a large bowl, whisk together the all-purpose flour, baking powder and sea salt. 
  4. In a separate bowl, mix together the Earth Balance and the refined sugar on low-medium speed until fluffy. 
  5. Add in the applesauce, almond milk and vanilla extract. 
  6. Mix the wet ingredients with the dry ingredients until fully combined.
  7. Stir the distilled white vinegar into the batter.
  8. Spoon the batter into the cupcake tin until it is half full, then sprinkle on some of the streusel mixture. 
  9. Repeat once more, adding more batter and another layer of streusel on top.
  10. Bake for 30-35 minutes or until a toothpick can be inserted and removed cleanly. 
  11. While the cupcakes cool, make the glaze by whisking all of the ingredients together in a bowl. Spoon or drizzle the glaze over top of the cupcakes. 
Comments