VEGAN EGGNOG CUPCAKES with Maple Buttercream Frosting

1 cup vegan eggnog
1 tsp apple cider vinegar
1 1/4 cup all-purpose flour
2 Tbsp cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
3/4 tsp nutmeg
1/2 tsp cloves
1/3 cup vegetable oil
3/4 cup granulated sugar
2 tsp vanilla extract
1/4 tsp almond extract

Preheat the oven to 350.

In a small bowl, whisk the apple cider vinegar into the vegan eggnog. Set aside to curdle for 10 minutes.

In a large mixing bowl, mix the oil, vanilla, almond extract, and sugar together until combined. Add the vegan eggnog mixture, combine. Add all dry ingredients. Mix until smooth–you don’t want lumps.

Pour batter into oiled or lined cupcake tins. Bake for 15-20 minutes, or until an inserted knife comes out clean.

Makes 6 large cupcakes and 12 mini cupcakes or 9 large cupcakes.

Dairy-Free Maple Buttercream Frosting

• ⅔ cup organic refined coconut oil, soft at room temperature (see note)
• ⅔ cup pure maple syrup (preferably grade B)
• 1 teaspoon pure vanilla extract
• Pinch fine sea salt
• ⅓ cup soymilk powder, rice milk powder, or dairy-free coconut milk powder
• 1 teaspoon finely ground chia seeds, optional (see instructions)

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1. To make the buttercream, add the coconut oil, maple syrup, vanilla, and sea salt to a mixing bowl and beat with a mixer until combined.
2. Slowly sift in the milk powder and blend on low speed to incorporate. Then blend on high speed until the mixture becomes lighter, both in color and texture, and fluffy. If it seems too soft to hold a peak, add the chia seeds and beat to incorporate; let stand 2 to 5 minutes, then beat again before using.

Notes

Coconut Oil: You can certainly use unrefined coconut oil for this frosting, but it will have a distinct coconut flavor.

Freezing Option: The cupcakes and frosting may be frozen separately. Defrost each in a covered container in the refrigerator overnight before using.