Vegan Vanilla Cupcakes | #ratingval# from #reviews# reviews | |
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.
- 1 and 1/2 cups all-purpose flour
- 1 cup white sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup non-dairy milk (I used rice milk)
- 1/2 cup oil (I used avocado oil)
- 2 tablespoons apple-cider vinegar
- 1 tablespoon vanilla extract
Here is the step-by-step recipe for
Vegan Vanilla Cupcakes:
- Preheat the oven to 350F/180C. Line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together the dry ingredients.
- In another bowl, whisk together the wet ingredients.
- Pour the wet mix into the dry mixture and stir until just combined. Do not over-mix.
- 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.
- Let the cupcakes cool completely on a wire rack before frosting.
- 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.
- 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.
- Substitute 1/4 cup of oil with unsweetened applesauce to make low-fat cupcakes.
- Frost the cupcakes with vegan buttercream icing. Use non-hydrogenated vegan butter substitute like Earth Balance instead of the Crisco shortening.