While I love making healthier treats, I also love traditional baking.
No one would ever guess these incredibly delicious cupcakes are actually vegan.
They would be so perfect for any birthday party, and safe for anyone with dairy or egg allergies.
However, they are simple enough to whip up after dinner on a weeknight.
In a medium sized bowl, whisk together the dry ingredients.
Preheat oven to 350° F. Line a muffin tin with cupcake liners.
In another large mixing bowl, whisk or beat together wet ingredients.
Pour the batter into the prepared muffin tin, filling about 3/4 full.
Add the dry ingredients into the wet and mix on low until combined
Bake for 20 minutes, or until a toothpick comes out clean, and the tops spring back slightly when gently pressed.