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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.

Ingredients

Scale

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

Find it online: https://leofoster.com/vegan-vanilla-cupcakes-recipe/