Vanilla & Maple Sprinkle Cupcakes

Preheat oven to 150 C fan-forced oven/170C/338F. Line a 12-cup cupcake pan with paper or silicone liners. Set aside.

Combine flour, baking powder, baking soda, and salt in a large mixing bowl and whisk until combined.

In a separate large bowl whisk together coconut oil, maple syrup, vanilla extract, yoghurt, and soy milk. 
Add wet mixture to dry and mix with a spatula until combined.

Divide the cupcake batter into the 12 lined cupcake holes using an ice cream scoop and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool in the cupcake pan for a few minutes before transferring them to a cooling rack. While the cupcakes cool, make the frosting.

If you like super thick icing on your cupcakes, feel free to double this recipe. In a medium bowl, cream vegan butter with an electric hand mixer until light and fluffy.

Sift small amounts of icing sugar into the bowl at a time, beating in between at low speed. Once incorporated add vanilla and beat once more at medium speed. Add the soy milk if the icing is too stiff. Do not overbeat frosting otherwise it may curdle.

Pipe onto cupcakes using your desired piping nozzle or simply spread on with a knife. Top with sprinkles and enjoy!

Store cupcakes in the fridge in an airtight container for 3 days. If you live in cooler weather they can be stored in an airtight container in the cupboard for 3 days.