Vegan Vanilla Cupcakes
Prep time: 15 Mins
Cook time: 18 Mins
Yields: 10-12 Cupcakes
If you are wondering how to bake vanilla cupcakes, here is a simple vanilla cupcake recipe from scratch that is very easy to put together and tastes excellent whether you are vegan or not.
Dry Ingredients:
Wet Ingredients:
Instructions
Here is the step-by-step recipe for Vegan Vanilla Cupcakes:

  1. Preheat the oven to 350F/180C. Line a 12-cup muffin pan with paper liners.
  2. In a large bowl, whisk together the dry ingredients.
  3. In another bowl, whisk together the wet ingredients.
  4. Pour the wet mix into the dry mixture and stir until just combined. Do not over-mix.
  5. Fill the cupcake liners about tow-thirds full with batter. Bake for about 18-20 minutes, or until a toothpick inserted in the center of the cupcake and comes out clean.
  6. Let the cupcakes cool completely on a wire rack before frosting.
My Notes:
  1. I avoid using soy milk in baking recipes because I have tried it before and didn't like the texture of the baked goods. Almond milk and rice milk is my favorite.
  2. The same with vinegar too. I don't like the smell or after taste of white vinegar in baked goods, so I always prefer apple-cider vinegar.
  3. Substitute 1/4 cup of oil with unsweetened applesauce to make low-fat cupcakes.
  4. Frost the cupcakes with vegan buttercream icing. Use non-hydrogenated vegan butter substitute like Earth Balance instead of the Crisco shortening.
Recipe by Madhuram's Eggless Cooking at https://www.egglesscooking.com/vegan-vanilla-cupcakes-recipe/