vegan vanilla cupcakes

Simply the best Vegan Vanilla Cupcakes! Tender, fluffy and perfect for birthdays and other celebrations. Easy to make in 1 bowl.

Vegan Vanilla Cupcakes

soy milk ((or use another non-dairy milk))

apple cider vinegar

cake flour*

sugar

baking powder

salt

canola oil

vanilla extract

Recipe Vegan Vanilla Frosting

Preheat the oven to 350 degrees F and line a 12-cup muffin pan with paper liners. I usually spray the liners with a little oil as well to prevent sticking.

Combine the soy milk and apple cider vinegar in a measuring cup or bowl, give a little stir and set aside for a few minutes to curdle.

In a large bowl, whisk together the flour, sugar, baking powder and salt until combined.

Now pour in the milk/vinegar mixture, canola oil and vanilla. Stir with the whisk, large spoon or a hand mixer until well combined. There may be a few small lumps, but you don&#039;t want any large lumps in the batter.

Fill the liners 3/4 of the way full and bake for 20-25 minutes, or until a toothpick comes out clean.

Cool completely, then pipe on Vegan Vanilla Frosting or Vegan Chocolate Frosting.

Perfectly fluffy vanilla cupcakes that happen to be vegan, gluten-free, and naturally sweetened. Just 1 bowl and 10 ingredients required!

Easy Vegan Vanilla Cupcakes (Gluten-Free)

dairy-free milk ((we used almond milk))

applesauce

avocado oil

maple syrup

Tbsp vanilla extract

almond flour

potato starch* ((not potato flour))

cornstarch*

tsp baking powder

tsp sea salt

Classic buttercream frosting

Vegan chocolate ganache frosting

Date-sweetened chocolate frosting

whipped cream

Preheat oven to 350 degrees F (176 C) and line a standard-size muffin tin with cupcake liners (we prefer these ones). Cupcake liners are preferable over greasing the pan because they prevent the sides from browning too much and yield a prettier result. But in a pinch, lightly grease instead.

To a large mixing bowl, add dairy-free milk, applesauce, avocado oil, maple syrup, and vanilla extract and whisk to combine.

Add almond flour, potato starch, cornstarch, baking powder, and sea salt and whisk again until well incorporated and no lumps remain. The texture should be thick and look similar to cornbread batter (see photo). If too thick, thin with a little more dairy-free milk. If too thin, add a little more almond flour.

Divide batter evenly among cupcake liners filling a generous 3/4 of the way full. Recipe as written makes 12 cupcakes.

Bake on the center rack for 25-30 minutes or until a toothpick inserted into the center comes out clean, they are golden brown on the very edges, the tops appear dry, and they spring back a bit when touched or pressed (rather than deflating). It’s better to slightly over-bake than under-bake these cupcakes to avoid gumminess.

Let cool for 10 minutes in the pan, then transfer to a cooling rack to let cool completely.

Once cooled, option to top with frosting of choice. These subtly sweet cupcakes pair nicely with a sweeter frosting such as our classic buttercream frosting, vegan chocolate ganache frosting, or date-sweetened chocolate frosting. For a lighter option, try lightly-sweetened coconut whipped cream and fresh berries.

Best when enjoyed within the first 24-48 hours after baking. Store leftovers covered at room temperature for 1-2 days or in a sealed container in the fridge for up to 3 days. Freeze unfrosted cupcakes for up to 1 month.

https://www.youtube.com/watch?v=PIxX7F-iIXI

Easy Vegan Vanilla Cupcakes are our new go-to for festive occasions (or just random cravings for sweets)! Just 1 bowl, 10 ingredients, gluten-free, ANNNNND grain-free?! Can you even?!

Full Recipe: https://minimalistbaker.com/easy-vegan-vanilla-cupcakes-gluten-free

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Easy Vegan GF Vanilla Cupcakes | Minimalist Baker

Gorgeously light and fluffy vegan vanilla cupcakes topped with creamy strawberry vanilla frosting. Perfect little packages of yum!

All Purpose Flour ((220 grams))

White Granulated Sugar ((200 grams))

tsp Baking Soda

Salt

Soy Milk ((240 milliliters)

Canola Oil ((80 milliliters) or Vegetable Oil*)

tsp Vanilla Extract

Tbsp Distilled White Vinegar

Vegan Butter ((112 grams))

Powdered Sugar ((360 grams))

tsp Strawberry Extract

Fresh Sliced Strawberries (optional)

Preheat the oven to 350°F (180°C) and line a cupcake tray with 12 cupcake liners.

Sift the flour into a bowl and add the sugar, baking soda and salt.

Then add the soy milk, vanilla extract, oil and white vinegar.

Mix until just mixed, using a hand whisk to get rid of any big lumps. Don't overmix, tiny lumps are fine.

Pour the batter into a jug that allows for easy pouring and pour evenly into the 12 cupcake liners, ensuring that all the batter is used up.

Place into the oven and bake for 20-25 minutes. Check the cupcakes at 20 minutes and if a toothpick inserted into the center doesn't come out clean, then put them back in for a further 5 minutes.

Move to a cooling rack and allow to cool thoroughly before frosting.

Prepare the frosting by adding the vegan butter, powdered sugar, vanilla extract and strawberry flavoring to an electric mixer bowl. Begin mixing on low speed, gradually increasing speed until you have perfectly smooth frosting.

Decorate with fresh strawberry slices before serving (optional).

https://embed.mediavine.com/videos/fz42eovrop0d8hu4ejlr

Vegan Vanilla Cupcakes With Strawberry Vanilla Frosting - Loving It Vegan. Gorgeously light and spongey vegan vanilla cupcakes topped with creamy strawberry vanilla frosting. Perfect little packages of yum!

Vegan Vanilla Cupcakes With Strawberry Vanilla Frosting - Loving It Vegan

This easy recipe for fluffy vegan vanilla cupcakes with buttercream frosting is foolproof and perfect whenever you feel like making quick muffins. The cupcakes are vegan, dairy-free, egg-free and gluten-free! Perfect for a birthday, picnic or any other day!

soy milk (240 ml,

tsp apple cider vinegar (or 1 tbsp lemon juice)

sugar (150 grams)

neutral oil (80 milliliters, e.g. canola or sunflower oil)

tsp vanilla extract

all-purpose flour

cornstarch

½ tsp baking soda (or 1 tsp more baking powder)

Vanilla Buttercream Frosting

sprinkles

Preheat your oven to 350°F (180°C). Line a 12-count muffin pan with cupcake liners.

In a bowl, stir together the soy milk and apple cider vinegar. Set aside for 5 minutes to curdle.

Add in the sugar, oil, and vanilla extract, and mix to combine. Then sift in the flour, cornstarch, baking powder, baking soda, and salt. Stir until just combined.

Scoop the batter into the cupcake liners. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Let them cool in the pan for 10-20 minutes. Then remove to a wire rack and allow to cool completely.

Once cooled, top with a simple vegan vanilla buttercream frosting and sprinkles or use your favorite decoration (see blog post for tips &amp; ideas). Enjoy!

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