These taste amazing and are quick to make! You can play around and substitute different milks, oils and extracts; just about any will work. I've listed my favourites. These are great with a simple frosting of cocoa powder, icing sugar and orange juice.
-You may use melted Copha instead of the coconut oil in this recipe. -You may substitute the almond milk for other vegan milks like soy or rice.
For a first time effort the cupcakes turned out very nice 😁 - 12 Jul 2015
I just wanted to thank you for adding this recipe. I was in a real bind, not having enough butter for a surprise cupcake treat when I stumbled upon your recipe. It worked so well and it tastes really good. I only had copha and apple cider vinegar with honey but they worked a treat. Thanks again. - 27 Aug 2012
YUM!!! This recipe is amazing!!! I am an avid baker and love, love, love cupcakes! My tried and true cupcake recipe had previously been a variation of the Magnolia vanilla cupcake recipe, but since my boyfriend's daughter is now a vegan, I needed to find something to bake for her birthday. All I can say is WOW! The texture was great, moist, dense enough (but not too dense), with a faint coconut aroma (due to the coconut oil). My boyfriend actually said these were the best cupcakes I'd ever made and has now been officially converted to a cupcake lover. I served these with a confectioner's sugar "quick frosting": a 1 lb. box of confectioner's sugar, 1/4 c. orange juice (or an orange reduction using vegan butter & agave syrup for a little more flavor), about a 1/2 tbsp. of orange zest, and 1 tsp of bourbon vanilla. I've already made this recipe twice (in two weeks) and will continue to use it, even for my non-vegan friends and family. - 12 Feb 2009 (Review from Allrecipes USA and Canada)