Vegan Vanilla Cupcakes Recipe

Introduction

These vegan vanilla cupcakes are light, fluffy, and full of classic vanilla flavor. Perfect for any occasion, they’re simple to make and use plant-based ingredients without sacrificing taste or texture.

Ingredients

• 3 cups unbleached white flour
• 3 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 ¼ cups soy milk
• 2 tablespoons vinegar
• ¾ cups canola oil
• 1 cup applesauce or plant-based yogurt
• 1 ¾ cups cane sugar
• 1 tablespoon vanilla extract

Instructions

1. Step 1: Preheat the oven to 325°F.
2. Step 2: In a large bowl, mix together the flour, baking powder, baking soda, and salt.
3. Step 3: In a medium bowl or large liquid measuring cup, whisk together the soy milk and vinegar to create plant-based buttermilk.
4. Step 4: Add the canola oil, applesauce or plant-based yogurt, cane sugar, and vanilla extract to the buttermilk mixture and stir to combine.
5. Step 5: Once the oven is ready, gently fold the wet ingredients into the dry ingredients until just combined. Avoid over mixing to keep cupcakes tender.
6. Step 6: Pour the batter into oiled cupcake tins and bake for 15 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Allow the cupcakes to cool completely before frosting as desired.

Tips & Variations

• For a richer flavor, try substituting almond or oat milk for soy milk.
• You can replace cane sugar with coconut sugar for a subtle caramel note.
• Add a sprinkle of cinnamon or lemon zest to the batter for a unique twist.
• If you prefer a gluten-free version, use a gluten-free all-purpose flour blend.

Storage

Store the cooled cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Thaw frozen cupcakes at room temperature and frost after they have fully thawed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of plant milk?

Yes, almond, oat, or rice milk can be used as substitutes. Just make sure they are unsweetened to avoid altering the sweetness of the cupcakes.

How do I know when the cupcakes are done?

The cupcakes are ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Baking time may vary slightly depending on your oven.

Vegan Vanilla Cupcakes Recipe

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★★★★★

4.5 from 76 reviews

These vegan vanilla cupcakes are light, moist, and perfectly sweetened, made without any animal products. Featuring a simple combination of plant-based ingredients like soy milk and applesauce, they are ideal for vegans and anyone looking for a delicious dairy-free dessert option. The cupcakes bake to a tender crumb with a classic vanilla flavor and are easy to prepare for any occasion.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 12 to 14 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups unbleached white flour
• 3 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt

Wet Ingredients

• 1 ¼ cups soy milk
• 2 tablespoons vinegar
• ¾ cups canola oil
• 1 cup applesauce or plant-based yogurt
• 1 ¾ cups cane sugar
• 1 tablespoon vanilla extract

Instructions

1. Preheat Oven: Preheat your oven to 325°F (165°C) to ensure it reaches the right temperature while you prepare the batter.
2. Mix Dry Ingredients: In a large bowl, thoroughly combine the 3 cups of unbleached white flour, 3 teaspoons of baking powder, ½ teaspoon of baking soda, and 1 teaspoon of salt.
3. Prepare Plant-based Buttermilk: In a medium bowl or a large measuring cup, whisk together 1 ¼ cups of soy milk with 2 tablespoons of vinegar. Let this mixture sit briefly to curdle, forming a plant-based buttermilk substitute.
4. Add Wet Ingredients: To the plant-based buttermilk mixture, add ¾ cups canola oil, 1 cup applesauce or plant-based yogurt, 1 ¾ cups cane sugar, and 1 tablespoon vanilla extract. Whisk these ingredients until they are well combined.
5. Combine Wet and Dry: Once the oven is fully preheated, gently fold the wet ingredients into the dry ingredients. Stir until just combined, taking care not to overmix, to prevent tough cupcakes.
6. Fill Cupcake Tins: Lightly oil your cupcake tins to prevent sticking. Pour the batter evenly into the tins, filling each about two-thirds full.
7. Bake: Place the tins in the preheated oven and bake for about 15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Cool: Remove the cupcakes from the oven and allow them to cool completely in the tin or on a cooling rack before frosting or serving.

Notes

• Do not overmix the batter once the wet and dry ingredients are combined to keep cupcakes tender.
• Applesauce or plant-based yogurt adds moisture and binds ingredients in place of eggs.
• Ensure the oven is fully preheated before baking for best rise and texture.
• These cupcakes are best frosted once they are completely cooled to avoid melting the frosting.
• For a gluten-free version, substitute the flour with a gluten-free mix and check that baking powder is gluten-free as well.

Keywords: vegan vanilla cupcakes, dairy-free cupcakes, plant-based dessert, eggless cupcakes, soy milk cupcakes