These vanilla cupcakes are not ordinary ones: the brown and coconut sugar adds the brownish color. I swirled them with coconut buttercream, but you can always use a classic vanilla buttercream. 🧁
Dry Ingredients
- 1½ cups flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ¾ cup sugar (1:1 brown & coconut)
Wet Ingredients
- 2 eggs (you can substitute for ½ cup additional milk)
- 3 tsp vanilla extract
- ½ cup almond milk (or just milk)
Other Ingredients
- ½ cup coconut oil (or regular unsalted butter)
- Preheat the oven to 180ºC (350ºF)
- Mix all the dry ingredients in a bowl
- Add ½ cup coconut oil (or regular unsalted butter) and mix well
- In a separate bowl mix well all the wet ingredients
- Start adding the wet mixture to the first bowl little by little until well mixed
- Line cupcake tray lined with 12 cupcake liners
- Fill the cupcake liners ⅔ full
- Bake for around 20 minutes
- Remove the cupcakes from the pan and cool them
- Swirl with buttercream if desired
