Ingredients for Vegan Cheesecake Cupcakes
- Graham Crackers
- Canola Oil
- Honey
- Tofutti Better Than Cream Cheese
- Unbleached Cane Sugar
- Agave Nectar
- Vanilla
- Vanilla Flavored Soy Yogurt
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How to Make Vegan Cheesecake Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, combine the vegan cream cheese, sugar, and vanilla extract. Beat until smooth and creamy.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the vegan sour cream and lemon zest.
- Divide the batter evenly among the prepared cupcake liners, filling each about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the vegan whipped topping (if using).
- Once the cupcakes are completely cool, frost them with the vegan whipped topping and garnish as desired.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
50g
Fat
2g
Carbs
4g
