Awesome Cupcake Batter- Moist, Versatile & Vegan Friendly

I am not a Vegan... but, awhile back I inadvertently made a recipe that was Vegan... and I was hooked.  Here are five different variations on the same recipe- Chocolate, Red Velvet, Lime, Coconut and Vanilla.  After trying the first chocolate recipe, I made up the others, it's that easy.  Use your imagination, I bet you can come up with something great too.

 Directions are below, but here is a list of some variations on the base recipe!


Chocolate Cupcake Ingredients:
Makes about 18 cupcakes

1 1/2 cups flour

1 cup granulated sugar

1 teaspoon baking soda

1 teaspoon salt

1/3 cup cocoa powder

1/2 cup oil

1 cup water

1 teaspoon vanilla extract

1 tablespoon vinegar, white or Cider

Coconut Cupcake Ingredients:
Makes about 18 cupcakes

2 cups flour

1 cup granulated sugar

1 teaspoon baking soda

1 teaspoon salt

1/2 cup oil

1 cup coconut milk
1 teaspoon vanilla extract

1 tablespoon vinegar, white or Cider


Red Velvet Cupcake Ingredients:
Makes about 18 cupcakes

 

1 1/2 cups flour

1 cup granulated sugar

1 teaspoon baking soda

1 teaspoon salt

1/3 cup cocoa powder

1/2 cup oil

1 cup water, minus 2 Tbsp water
2 Tbsp red food color

1 teaspoon vanilla extract

1 tablespoon vinegar, white or Cider


Vanilla Cupcake Ingredients:
Makes about 18 cupcakes

2 cups flour

1 cup granulated sugar

1 teaspoon baking soda

1 teaspoon salt

1/2 cup oil

1 cup water, or vanilla soy milk
1 teaspoon vanilla extract

1 tablespoon vinegar, white or Cider

Pumpkin Cupcakes
Ingredients:

2 cups flour

1 cup granulated sugar

1 teaspoon baking soda

1 teaspoon salt

1/2 cup oil

1 tsp pumpkin pie spice, or cinnamon
1/2 cup water
2/3 cup pumpkin
1 teaspoon vanilla extract

1 tablespoon vinegar, white or Apple Cider

Margarita Cupcake Ingredients:
Makes about 18 cupcakes

2 cups flour

1 cup granulated sugar

1 teaspoon baking soda

1 teaspoon salt

1/2 cup oil

2 Tbsp lime juice
2 Tbsp tequila (optional, use 2 Tbsp lemonade instead)
2 tsp lime zest
3/4 cup water
1 teaspoon vanilla extract

1 tablespoon vinegar, white or Cider

Baking Instructions for all cupcake recipes
Preheat oven at 350.
Mix together all dry ingredients, then the liquid (water, coconut milk, juice, soy milk, etc), oil and extract, then add the wet mixture to the dry and stir until uniformly moistened.  This batter is a bit more liquid than most batters, but it cooks up nice and moist! Line your muffin tin with papers and fill each one about 1/2 full.  Bake for about 20 minutes. Let cool completely.


If you do mini cupcakes, bake for about 6-8 minutes. Makes about 48-50

If you like these recipes, here's links to the full cupcake creations:
Reese's Stuffed Chocolate Cupcakes with Peanut Butter Frosting
Coconut Cream Filled Cupcakes
Margarita Filled Cupcakes