Vegan Irish Cream Cupcakes
These Vegan Irish Cream cupcakes are made with homemade vegan Irish cream. The frosting has a smidge of whiskey, giving these delicious cupcakes a bit of a kick.
Servings: 12 cupcakes
- 1 ½ cups all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ⅔ cup soy creamer (I used Silk)
- 2 tablespoon vegan chocolate chips
- 1 tablespoon maple syrup (use agave or corn syrup as a substitute)
- ⅓ cup whiskey (use your favorite)
- 1 teaspoon instant coffee granules
- 2 teaspoon vanilla
- ⅓ cup vegetable oil
- ⅔ cup granulated sugar
Sift the flour, baking powder and salt into a bowl and set aside.
Make the Irish cream by putting the soy creamer in a microwave safe bowl and heat until boiling.
Stir in the chocolate chips until they are completely dissolved, along with the maple syrup, whiskey, coffee granules and vanilla.
In a bowl, beat together the canola oil and sugar. Add the Irish Cream.
Now add the wet ingredients to the flour mixture and mix well with a whisk just until you have a smooth batter. Do not overmix or overbeat.
Divide the batter equally among 12 cups of a standard-sized muffin pan lined with cupcake liners.
Bake in a preheated 350-degree oven about 26 minutes or until a toothpick inserted in the center comes out clean.
Serving: 1cupcake | Calories: 222kcal | Carbohydrates: 30g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Sodium: 109mg | Potassium: 133mg | Fiber: 1g | Sugar: 16g | Calcium: 49mg | Iron: 1mg