Vegan Vanilla Cupcakes
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
15 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
Description
These Vegan Vanilla Cupcakes start by combining soy milk with apple cider vinegar to mimic buttermilk, which helps tenderize the crumb. Sugar, vegetable oil, and vanilla are mixed in, followed by folding in flour, baking powder, and salt. The batter is portioned into muffin cups and baked until a skewer comes out clean, resulting in soft, fluffy cupcakes.
The vegan vanilla frosting uses vegan butter whipped with powdered sugar, vanilla extract, and a touch of soy milk for spreadable consistency. The frosting complements the cupcakes with creamy sweetness and vanilla flavor.
This recipe can be suitable for serving at occasions requiring vegan options and provides a basic vanilla cupcake base without eggs or dairy.
Storage notes recommend keeping cupcakes in an airtight container at room temperature for up to three days. Unfrosted cupcakes may be frozen for up to three months.
Ingredients
- 1 cup soy milk 250ml; or other dairy free milk
- 1 tablespoon apple cider vinegar or lemon juice or white vinegar
- ¾ cup sugar 150g
- ½ cup vegetable oil 125ml; such as sunflower or rapeseed
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour 175g
- 2 teaspoon baking powder
- ¼ teaspoon salt
For the Vegan Vanilla Frosting
- ½ cup vegan butter 100g, softened
- ¼ teaspoon vanilla extract
- 2 ½ cups powdered sugar 325g
- 1 teaspoon soy milk or other dairy free milk
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
- Store cupcakes in an airtight container at room temperature for up to 3 days to maintain freshness.
- Unfrosted cupcakes can be frozen for up to 3 months; thaw completely before frosting.
- Nutrition information provided excludes frosting and any additional toppings.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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