Vegan Vanilla Cupcakes
User Reviews
4.8
123 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
20 mins
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Servings
12
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Calories
194 kcal
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Course
Dessert
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Cuisine
American, International
Vegan Vanilla Cupcakes
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These vegan vanilla cupcakes are so light and fluffy that nobody would guess that they're eggless and dairy free! It's a super easy 1-bowl recipe that's light, moist and delicious. You only need 7 ingredients and 20 minutes!
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Ingredients
- 1 cup (250ml) soy milk (or other dairy free milk)
- 1 tablespoon apple cider vinegar or lemon juice or white vinegar
- ¾ cup (150g) sugar
- ½ cup (125ml) vegetable oil (such as sunflower or rapeseed)
- 1 teaspoon vanilla extract
- 1 ½ cups (175g) plain (all-purpose) flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
For the Vegan Vanilla Frosting
- ½ cup (100g) vegan butter, softened
- ¼ teaspoon vanilla extract
- 2 ½ cups (325g) powdered sugar
- 1 teaspoon soy milk or other dairy free milk
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Instructions
- Preheat oven to 175C / 350F and line a muffin tray with paper liners.
- In a large mixing bowl, add the dairy free milk and stir in the vinegar, then set aside for 3 minutes to create vegan ‘buttermilk’. It may curdle slightly depending on the dairy free milk used, and this is absolutely fine.
- Using a whisk or electric mixer, beat the sugar, oil and vanilla into the buttermilk for a couple of minutes until the sugar has dissolved.
- Sift in the flour, baking powder and salt, and gently stir it into the mixture with a wooden spoon or spatula. Take care not to overmix, but ensure there’s no visible flour.
- Spoon or pour the batter into the prepared muffin tray to fill each cup ¾ full.
- Bake for 15 minutes, or until an inserted skewer comes out clean.
- Let the cupcakes cool for 5 minutes in the tray then carefully transfer to a wire rack to cool completely.
For the vegan vanilla frosting
- (Note, to be truly one-bowl, just give the mixing bowl a quick clean for the frosting.)
- Beat the softened butter/margarin with an electric mixer until light and fluffy.
- Sift in the powdered sugar, about ½ a cup at a time, beating well between each addition. You’ll probably need to scrape the sides of the bowl down periodically.
- Beat in the vanilla.
- If the frosting is too thin, add a little more powdered icing sugar (a tablespoon at a time). If it’s too thick, add dairy free milk a tablespoon at a time.
- Spoon the frosting into a piping bag and frost the completely cooled cupcakes as desired (or just spread it onto them with a spoon).
Notes
- These vegan vanilla cupcakes should be stored in an airtight container at room temperature for up to 3 days.
- Un-frosted cupcakes can be frozen for up to 3 months.
- Nutrition calculated without frosting or sprinkles.
Nutrition Information
Show Details
Calories
194kcal
(10%)
Carbohydrates
26g
(9%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
7g
(35%)
Sodium
60mg
(3%)
Potassium
129mg
(4%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
75IU
(2%)
Vitamin C
1.4mg
(2%)
Calcium
66mg
(7%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Calories | 194kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 7g | 35% |
| Sodium | 60mg | 3% |
| Potassium | 129mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 1.4mg | 2% |
| Calcium | 66mg | 7% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
123 reviews
Excellent
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