Maple Pancake Vegan Cupcake Recipe

Maple Pancake Cupcakes


1 1/2 cup flour
3/4 cup maple syrup
1/4 cup vegan brown sugar
1/2 cup pecans or walnuts
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ginger
1/2 cup vegan margarine (80% fat is best), softened
1/4 cup vegan vanilla yogurt
2-3 tablespoons applesauce (optional)
1/3 cup vegan sour cream
1/2 cup vanilla soy milk
1 tablespoon vanilla


Preheat oven to 350F.
Gather all ingredients and supplies.
Line cupcake tins with paper cupcake liners.
In large mixing bowl, sift dry ingredients, except for nuts.
In small mixing bowl, mix wet ingredients.
Pour wet ingredients into the dry ingredients bowl and mix until all dry ingredients are wet and there are no lumps.
Do not overmix – this can make them too dense and not light and fluffy!
Gently fold in nuts.
Fill cupcake liners 1/2 to 2/3 full.
Do not over-fill or the cupcakes will rise too high and the tops will combine with the other tops.
Bake 15-20+ minutes or until toothpick comes out clean.
Let cool another 20 minutes, then add icing.