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You don't need eggs to make these delicious, maple-flavored cupcakes that taste & smell just like your favorite stack of buttermilk pancakes. This versatile recipe can also be Pancake Muffins if you omit the Maple Buttercream (which is quite dreamy btw). Dairy-free and nut-free too. Save this easy recipe to make soon.

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PREP TIME

20 minutes to 25 minutes

COOK TIME

20 minutes to 22 minutes

INGREDIENTS

16

Serves: 12

Ingredients

1 cup Oat Milk, Organic
1.5 Tbsp Apple Cider Vinegar
0.5 cup Plant-Based Butter, softened at room temperature
0.75 cup Organic Light Brown Sugar - Thrive Market
0.25 cup Organic Cane Sugar - Thrive Market, or granulated white sugar
2 Tbsp Pure Maple Syrup
1 tsp Pure Maple Extract - Vanilla Bean Kings, Imitation maple extract can also be used
1.5 cups All Purpose Flour - Thrive Market, plus 2 Tbsp (total amount of flour needed is 1 1/2 cups + 2 Tbsp)
1 Tbsp Baking Powder
0.5 tsp Salt, iodized

Maple Buttercream

1 cup Plant-Based Butter, softened at room temperature
4 cups Powdered Sugar
0.25 cup Pure Maple Syrup
0.5 tsp Pure Maple Extract - Vanilla Bean Kings, Imitation maple extract can also be used
0.25 tsp Salt, iodized

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees. Line 12-cup nonstick muffin pan with paper liners. Lightly spray paper liners with avocado oil spray.
In small bowl, stir to combine oat milk and vinegar; let sit for 10 minutes to create vegan "buttermilk."
In bowl of stand mixer fitted with paddle attachment, or in large mixing bowl using a hand mixer, beat plant butter, sugars, maple syrup and maple extract on medium speed until combined and smooth. Beat in vegan "buttermilk."
In medium bowl, whisk to combine flour, baking powder and salt. Add to bowl with wet ingredients; beat to combine.
Spoon batter into prepared cupcake pan, filling each about 3/4-full.
Bake on middle rack of oven for 20-22 minutes or until a toothpick inserted in center comes out clean. Cool 20+ minutes before removing cupcakes from pan to continue cooling on wire rack.
To make Maple Buttercream, place plant butter, powdered sugar, maple syrup, maple extract & salt in bowl of stand mixer fitted with paddle attachment or in large bowl using a hand mixer; beat on med-high speed until combined and smooth.
Spoon Maple Buttercream into piping bag fitted with your choice of decorating tip; frost as desired.
Makes 12 frosted cupcakes (or 12 unfrosted muffins).

Notes

Store leftover frosted cupcakes or unfrosted muffins in an airtight container in refrigerator for up to 5 days. Vegan. Plant-based. Egg-free. Dairy-free. Nut-free.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	487
Fat:	20 g
Carbohydrates:	74 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	275 mg
Fiber:	1 g
Sugars:	59 g
Sugar Alcohol:	0 g
Calculated per serving.