Vegan Maple Cupcakes with Maple Glaze

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Ingredients for cupcake

  • 1 ¾ cup + 2 tablespoon all-purpose flour

  • ¾ granulated sugar

  • 2 ¼ teaspoons baking powder

  • ½ teaspoon ground cinnamon

  • ½ teaspoon salt

  • ¾ cup + 2 tablespoon non-dairy milk

  • 3/8 sunflower or vegetable oil

  • 3/8 cup maple syrup

  • 2 tablespoon lemon juice

Ingredients for glaze

  • 3 tablespoons vegan butter

  • ¼ cup firmly packed brown sugar

  • 2 tablespoons maple syrup

  • Pinch of salt

Instructions for cupcakes

  1. Preheat oven to 350 degrees Fahrenheit and line a 12-hole muffin tin with cupcake liners.

  2. In a large bowl, mix together the flour, sugar, baking powder, cinnamon, and salt.

  3. In a separate bowl, whisk together the non-dairy milk, oil, maple syrup, and lemon juice.

  4. Add the wet ingredients to the dry ingredients and whisk them together until you get a smooth batter.

  5. Divide the batter between the 12 liners, filling each about ¾ full.

  6. Bake for about 22 minutes or until golden brown on top and an inserted toothpick comes out clean.

  7. Leave to cool in the muffin tin for 10 minutes and then transfer to a wire cooling rack and allow to cool completely.

instructions for glaze

  1. Melt the butter in a saucepan over medium heat.

  2. Whisk in the brown sugar, maple syrup, and salt until blended.

  3. Bring mixture to a boil, whisking constantly.

  4. Reduce heat to medium-low, simmer while whisking constantly for 3-4 minutes or until glaze is golden brown and glossy.

  5. Use immediately.

These cupcakes are soft, moist, and perfectly sweet!