Description
Tender vegan cupcakes infused with sunflower seed butter and studded with walnut bits, then crowned with fluffy vegan frosting and a sprinkle of seeds. Each bite is moist, nutty, and satisfyingly creamy.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat pastry flour
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sunflower seed butter
- 1/2 cup neutral vegetable oil
- 1 1/2 cups unsweetened almond milk
- 2 teaspoons vanilla extract
- 1/2 cup chopped walnuts
- 1/4 cup shelled sunflower seeds
- 1/2 cup vegan buttery spread
- 1/4 cup sunflower seed butter
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons almond milk
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners.
- In a large bowl whisk together flours sugar baking powder baking soda and salt.
- In a separate bowl whisk sunflower seed butter oil almond milk and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients and stir just until combined.
- Gently fold in chopped walnuts and sunflower seeds.
- Divide batter evenly among the liners and bake for 18–22 minutes or until a toothpick comes out clean.
- Let cupcakes cool completely on a wire rack before frosting.
- To make the frosting beat vegan buttery spread sunflower seed butter powdered sugar vanilla extract and almond milk until light and fluffy.
- Pipe or spread frosting onto cooled cupcakes and sprinkle extra sunflower seeds on top.
Notes
- For extra nuttiness toast the sunflower seeds lightly before folding into batter.
- Store cupcakes in an airtight container at room temperature for up to three days.
- You can swap almond milk for oat or soy milk if preferred.
- Adjust sweetness by reducing or increasing brown sugar to taste.