These vegan vanilla cupcakes are light, fluffy, and delicious. Made with simple ingredients like flour, sugar, and plant-based milk, these cupcakes are perfect for any occasion. The sweet and creamy vanilla frosting on top adds a touch of elegance and decadence.
The use of apple cider vinegar in this recipe helps the cupcakes rise, while the use of vegan butter and powdered sugar in the frosting gives it a smooth and silky texture. These cupcakes are a vegan-friendly dessert that will satisfy your sweet cravings.
Vegan Vanilla Cupcakes
Course: DessertCuisine: ContinentalDifficulty: Medium12
cupcakes20
minutes20
minutes330
kcalIngredients
- For the cupcakes
1 ½ cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup plant-based milk
½ cup vegetable oil
2 teaspoons apple cider vinegar
2 teaspoons vanilla extract
- For the frosting
1 cup vegan butter, at room temperature
3 cups powdered sugar
2 teaspoons vanilla extract
2 tablespoons plant-based milk
Directions
- Preheat your oven to 350°F and line a muffin tin with paper liners.
- To make the cupcakes, whisk together the flour, sugar, baking powder, baking soda, and salt in a mixing bowl.
- In a separate mixing bowl, whisk together the plant-based milk, vegetable oil, apple cider vinegar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Divide the batter evenly among the lined muffin cups, filling each cup about ⅔ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and let them cool completely before frosting.
- To make the frosting, use a handheld mixer or a stand mixer to beat the vegan butter until creamy and smooth.
- Add the powdered sugar, vanilla extract, and plant-based milk to the bowl and mix until well combined and creamy.
- Once the cupcakes have cooled, frost them using a piping bag or a spoon.
Notes
- Do not overmix the batter, as this can lead to tough and dry cupcakes.
- Fill each muffin cup about ⅔ full to ensure even baking and rising.
- Use room temperature vegan butter for the frosting to prevent lumps from forming.
- Add a drop or two of food coloring to the frosting to customize it for different occasions.
Complete Nutrition Information
Nutrition Facts
12 servings per container
- Amount Per ServingCalories330
- % Daily Value *
- Total Fat
19g
30%
- Saturated Fat 5g 25%
- Trans Fat 0g
- Cholesterol 0mg 0%
- Sodium 210mg 9%
- Total Carbohydrate
39g
13%
- Dietary Fiber 0g 0%
- Sugars 29g
- Protein 1g 2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
How to Store and Freeze
- You can store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
- To freeze the cupcakes, let them cool completely, then wrap them tightly in plastic wrap and aluminum foil. Place them in a freezer-safe bag and freeze them for up to 1 month.
Frequently Asked Questions (FAQs)
Q: Can I use a different type of plant-based milk?
A: Yes, you can use any type of unsweetened plant-based milk such as almond, soy, oat, or coconut milk. However, keep in mind that using different types of plant-based milk may affect the flavor and texture of the cupcakes.
Q: Can I make the cupcakes in advance and store them?
A: Yes, you can make the cupcakes in advance and store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week. You can also freeze the cupcakes for up to 1 month.
Q: Can I make mini vegan vanilla cupcakes instead of regular-sized cupcakes?
A: Yes, you can make mini cupcakes instead of regular-sized cupcakes. Just adjust the baking time accordingly as mini cupcakes will require less time to bake.
Q: Can I substitute the vegetable oil with another type of oil?
A: Yes, you can substitute the vegetable oil with any type of neutral-flavored oil such as canola, grapeseed, or sunflower oil. However, keep in mind that using a different type of oil may affect the flavor and texture of the cupcakes.
