Vegan Vanilla Cupcakes

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4.78 from 77 votes

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www.theconsciousplantkitchen.com

This is the only vegan cupcakes you need. They are easy, soft, and moist with a delicious and sweet vegan vanilla cupcake frosting.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-vanilla-cupcakes/ or scan the QR code here ➡️

Prep Time20

Cook Time20

Total Time40

Servings: vegan cupcakes

Calories: 331kcal

Author: Carine Claudepierre

Ingredients

Vegan Vanilla Cupcakes

1 cup Soy Milk or non-dairy milk of your choice, at room temperature
1 teaspoon Apple Cider Vinegar or lemon juice or white vinegar
1 ¾ cup All-Purpose Flour or white spelt flour
1 cup Sugar or unrefined cane sugar
1 ½ teaspoon Baking Powder
2 teaspoons Vanilla Extract
⅓ cup Vegetable Oil I used avocado oil

Vegan Cupcake Frosting

1 batch Vegan Vanilla Cupcake Frosting

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C) and line a 12-hole muffin pan with paper liners. Set aside.
In a bowl, stir soy milk and vinegar. Set aside for 5 minutes to curdle the milk.
In another large mixing bowl, whisk flour, sugar, and baking powder for 40 seconds until evenly combined.
Pour the milk mixture, oil, and vanilla extract onto the flour.
Stir with a whisk, spoon or beat with an electric mixer on low speed - this is the best option to avoid lumps!
Divide the batter evenly into the 12 cupcake liners, filling up to 2/3 full, not more!
Bake at 350°F (180°C) on the center rack of your oven for 20-23 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.
Let it cool down for 5 minutes in the pan, then cool completely on a rack before frosting with one batch of my vegan vanilla frosting recipe.

Notes

The nutrition panel includes the frosting.

Nutrition