Vegan Key Lime Pie Cupcakes

vegan and dairy-free key lime pie cupcakes vegan and dairy-free key lime pie cupcakes


For the Cupcakes

  • • 1 Cup Elmhurst Unsweetened Cashew Milk
  • • 1 Tbsp Apple Cider Vinegar
  • • 1 tsp Vanilla
  • • 1/3 Cup Lime Juice (about 2 - 3 limes)
  • • 1/2 Cup Coconut Sugar
  • • 2 1/4 Cup Oat Flour
  • • 2/3 Cup Tapioca Flour
  • • 1 tsp Baking Powder
  • • 1/2 tsp Baking Soda
  • • 1/4 tsp Sea Salt
For the Icing

  • • 2 1/2 Cups Powdered Sugar (sub. powdered monk fruit if desired)
  • • 1/2 tsp Vanilla
  • • 1/4 Cup Lime Juice (about 2 limes)


  1. Preheat oven to 350F
  2. Combine the Elmhurst Cashew Milk, apple cider vinegar, vanilla, lime juice, and coconut sugar in a bowl. Set aside.
  3. In a separate bowl, whisk together the oat flour, tapioca flour, baking powder, baking soda, and sea salt
  4. Slowly fold the flour mixture into the wet ingredients until no clumps remain
  5. Pour batter into a mini cupcake pan with liners almost all the way full; bake for 11 - 14 minutes until golden brown on top (bake for 15 - 18 minutes if making full sized cupcakes)
  6. For the Icing - Starting with 1 cup of the sugar, add the vanilla and lime juice and beat until combined, slowly add in the remaining sugar in 1/2 cup increments until desired consistency
  7. Once cupcakes have cooled, top with icing and dust with additional coconut sugar and mini lime wedge if desired

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