Easy Vegan Vanilla Cupcakes
User Reviews
5
Easy Vegan Vanilla Cupcakes
Description
This recipe for Easy Vegan Vanilla Cupcakes uses simple pantry ingredients including all-purpose or whole wheat flour, granulated sugar, baking soda, salt, vanilla extract, vinegar as a leavening activator, vegetable or canola oil, and water. The batter is mixed just until combined to avoid overdeveloping gluten which would lead to dense cupcakes.
Once baked at 350°F (175°C) for 25 to 30 minutes, the cupcakes come out with a soft crumb and a gentle vanilla aroma. The vinegar reacts with baking soda to help create lift and tenderness without eggs or dairy. This straightforward approach results in a vanilla cupcake suitable for vegans and anyone avoiding dairy and eggs.
The instructions suggest filling cupcake liners three quarters full and baking in the oven's center rack to ensure even cooking. Cupcakes are done when a toothpick inserted in the center comes out dry. These cupcakes can be enjoyed as is or decorated with vegan frosting.
Ingredients
- 3 cups all-purpose flour or whole wheat flour
- 1 ½ cups granulated sugar depending on your sweet tooth
- 2 teaspoons baking soda
- 1 teaspoon salt
- 4 teaspoons vanilla extract
- 2 teaspoons white vinegar or apple cider vinegar
- ½ cup canola oil or vegetable oil
- 2 cups of water
Instructions
- Preheat the oven to 350 degrees (175 degrees C). Line two cupcake tins with silicone or paper baking cups.
- In the bowl of an electric mixer (or in a large bowl using a handheld electric mixer), mix together all the ingredients until smooth.
- Pour the batter into each baking cup until it’s three-quarters full.
- Bake for 25 to 30 minutes. Test a cupcake by sticking a toothpick in the middle. If the toothpick comes out dry, the cupcakes are done.
Notes
- Measure flour by fluffing it, spooning into the cup, and leveling for the best texture to avoid dense cupcakes.
- Mix batter just until ingredients are combined to prevent overworking gluten, which affects rise and crumb.
- Fill cupcake liners approximately three-quarters full to prevent overflow during baking.
- Bake on the center rack for even heat distribution and consistent baking results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 101 kcal
% Daily Value*
| Calories | 101kcal | 5% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 0.4g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.04g | 0% |
| Sodium | 190mg | 8% |
| Potassium | 56mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 1IU | 0% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
