Description
These Vegan Vanilla Cupcakes are fluffy, tender, and absolutely perfect for birthdays and celebrations. Made in one bowl with simple ingredients, they’re easy to whip up and pair beautifully with your favorite vegan frosting.
Ingredients
- 1 1/2 cups unsweetened soy milk (or use another non-dairy milk)
- 1 teaspoon apple cider vinegar
- 2 3/4 cups cake flour*
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/2 cup melted vegan butter or neutral oil
- 1 tablespoon pure vanilla extract
- 1 Recipe Vegan Buttercream Frosting
Instructions
- Preheat the oven to 350°F (175°C) and line two 12-cup muffin pans with paper liners. Spray liners lightly with oil to prevent sticking.
- In a measuring cup or small bowl, mix the soy milk and apple cider vinegar. Stir and set aside for a few minutes to curdle.
- In a large mixing bowl, whisk together the cake flour, granulated sugar, baking powder, and salt until well combined.
- Add the curdled milk mixture, melted vegan butter or oil, and vanilla extract to the dry ingredients. Whisk until just combined. A few small lumps are okay, but avoid large lumps.
- Fill cupcake liners about 1/2 full with the batter.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Transfer cupcakes to a cooling rack. If only one pan is available, repeat baking with remaining batter after the first batch cools.
- Once completely cool, frost with Vegan Buttercream Frosting and decorate as desired.
Notes
- *Use cake flour for the fluffiest texture. If you only have all-purpose flour, you can make a substitute by removing 2 tablespoons of flour per cup and replacing it with cornstarch.
- Store cupcakes covered at room temperature for up to 4 days.
- These cupcakes freeze well (with or without frosting) for up to 3 months.
