Ingredients
For the Cupcakes:
1 1/2 cups all-purpose flour
1 cup granulated sugar (or coconut sugar)
1/2 cup finely chopped walnuts
1/2 cup unsweetened applesauce
1/2 cup non-dairy milk (such as almond, soy, or oat milk)
1/4 cup vegetable oil (or melted coconut oil)
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
For the Frosting (optional):
1/2 cup vegan butter (or coconut oil)
2 cups powdered sugar
1 tablespoon non-dairy milk
1 teaspoon vanilla extract
A handful of chopped walnuts for garnish
Instructions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
Prepare Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Prepare Wet Ingredients: In a separate bowl, mix together the applesauce, non-dairy milk, vegetable oil, apple cider vinegar, and vanilla extract.
Combine Ingredients: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix. Gently fold in the chopped walnuts.
Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Cool: Let the cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Frosting (Optional): While the cupcakes are cooling, you can prepare the frosting. Beat the vegan butter in a bowl until creamy. Gradually add the powdered sugar, mixing well after each addition. Add the non-dairy milk and vanilla extract, and continue to beat until smooth and fluffy.
Frost and Garnish: Once the cupcakes are completely cool, frost them with the vegan frosting and sprinkle with chopped walnuts.
