Fluffy dairy-free, egg-free vanilla cupcakes leavened with vinegar and baking soda; they fill and frost like the classic.
Vegan Vanilla Cupcakes
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Vanilla: Extract
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Fluffy dairy-free, egg-free vanilla cupcakes leavened with vinegar and baking soda; they fill and frost like the classic.
Prep
20 min
Cook
19 min
Cooling
45 min
Total
1 hr 24 min
Yield
12 cupcakes
Diet
Dairy free, Vegan
Ingredients
Adjust yield
cupcakes
Scales from a half to a double batch. Laminated and yeasted doughs are easiest to handle one batch at a time; bake extra pans in rounds.
- 1 ½ cups (190.0 g)all-purpose flour
- ¾ cup (150.0 g)granulated sugar
- 1.0 tsp (4.0 g)baking powder
- ½ tsp (3.0 g)baking soda
- ¼ tsp (1.5 g)fine sea salt
- 1.0 cup (240.0 ml)unsweetened oat or almond milk
- ⅓ cup (80.0 ml)vegetable oil
- 1.0 tbsp (15.0 ml)apple cider vinegar
- 1.0 tbsp (15.0 ml)pure vanilla extract
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Instructions
- Heat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- Whisk the flour, sugar, baking powder, baking soda and salt.
- Whisk the plant milk, oil, vinegar and vanilla, pour into the dry ingredients and whisk just until smooth.
- Divide the batter between the liners, about two-thirds full. Bake 18 to 21 minutes until the tops spring back and a toothpick comes out clean. Cool 5 minutes in the pan, then on a rack.
Tips
- Bake as soon as the batter is mixed; the vinegar and soda start working right away.
- Oat milk gives the richest crumb of the plant milks.
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Recipe FAQ
How long does it take to make vegan vanilla cupcakes?
Plan on 20 minutes of prep and 19 minutes of cooking, plus 45 minutes to rest. The recipe makes 12 cupcakes.
How should I store vegan vanilla cupcakes?
Keep unfrosted cupcakes in an airtight container at room temperature up to 2 days or freeze up to 2 months.
Can I make vegan vanilla cupcakes ahead?
Bake a day ahead and store airtight; fill and frost the day you serve.
Can I use a different form of vanilla?
Yes. This recipe uses 1 tbsp pure vanilla extract (15 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Is this recipe vegan?
Yes, as written. Check that packaged ingredients such as chocolate, sprinkles and plant butter are labeled vegan.
Estimated · per serving
Nutrition
Per serving = 1 of 12 servings this recipe makes.
168
Calories / serving
6.5g
Fat
25.1g
Carbs
1.7g
Protein
13.0g
Sugar
Whole recipe (12 servings): ~2016 cal · 78g fat · 301g carbs · 20g protein · 156g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Made with VanillaGoods
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