These vegan vanilla cupcakes are most, tender, and perfectly sweet! They only require a few minutes and seven simple ingredients to make, and are the perfect treat for celebrations.
While I generally consider myself to be a well-established member of team chocolate, every once in a while I crave vanilla. Here’s the thing though: my vanilla desserts need to be really tasty. So many sweets flavored with just a touch of vanilla and have the nerve to go around calling themselves vanilla-flavored. Sugar flavored ≠ vanilla flavored!
These vegan vanilla cupcakes, my friends, are the real deal when it comes to vanilla treats. They’re bursting with flavor. Totally satisfied my vanilla cravings!
Vegan Vanilla Cupcake Ingredients
Let’s talk about what you’ll need to make the most amazing vegan vanilla cupcakes. Seven ingredients are all that’s required!
All-purpose flour. Trusty old wheat flour is my go-to for all of my cupcake recipes.
Sugar. We’re using white sugar here. Make sure it’s organic to keep the cupcakes vegan.
Baking powder. This is our leavening agent, to get those cakes light and fluffy.
Salt. This is essential to achieving maximum vanilla flavor, so don’t skimp on it!
Non-dairy milk. Soy, almond, rice, or whatever your favorite non-dairy milk happens to be is fine! Just be sure to use something unflavored and unsweetened.
Oil. This adds moisture to our cupcakes. Without it they’d be super dry.
Vanilla extract. Obviously we need something for vanilla flavor!
How to Make Vegan Cupcakes
Mix the Batter
Start by making up the batter. You’ll need to mix your dry and wet ingredients separately to start with.
Your dry ingredients (flour, sugar, baking powder, and salt) will need to be mixed in a large mixing bowl. Stir everything together and then use a spoon to form a well in the center.
Your liquid ingredients (milk, oil, and vanilla) can be mixed in a small bowl or large liquid measuring cup. The oil and milk will start to separate — don’t worry too much about it!
Now pour the wet mixture into the dry ingredients and beat everything together with an electric mixer for about a minute — just until the batter is fully mixed. Make sure to scrape down the sides of the bowl to get all of the ingredients incorporated into the batter.
Baking the Cupcakes
Next, line a muffin tin with papers and spoon the batter into the cavities. You’ll want each one to be about two-thirds full. If you find that you have more batter than you need, save the extra for a second small batch.
Pop the tin into the oven and bake your cupcakes. They should take about 25 to 28 minutes. To test the cupcakes for doneness, gently press your finger into the top of one, then remove it — the indentation should spring back.
Topping the Cupcakes
You can go super simple and serve your cupcakes plain or with a sprinkle of powdered sugar, but let’s face it, frosting is the bomb! I love these with my vegan vanilla buttercream frosting. They’d also be wonderful with my vegan chocolate buttercream frosting.
Vegan Vanilla Cupcake FAQ & Tips
- Can these cupcakes be gluten-free? I haven’t tried making them gluten-free, but if you’d like to take a crack at it I’d recommend using an all-purpose gluten-free blend like those made by Bob’s Red Mill or King Arthur Flour.
- Can these cupcakes be made oil-free? I’m not sure! Applesauce sometimes works as a substitute, but I haven’t tried these cupcakes with it.
- Don’t overmix the batter! About a minute should be enough to fully blend the ingredients. Overmixing could make your baking powder fizzle out, resulting in flat cupcakes.
- My cupcakes didn’t rise. Why not? First, see the note above about overblending the batter. If you didn’t do that, I’d recommend testing your baking powder. Sprinkle a bit into a glass of water to see if it fizzes. If it doesn’t, it’s time for some new baking powder!
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Vegan Vanilla Cupcakes
These vegan vanilla cupcakes are most, tender, and perfectly sweet! They only require a few minutes and seven simple ingredients to make, and are the perfect treat for celebrations.
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings 12
Calories 261 kcal
Ingredients
- 2 1/4 cups all-purpose flour
- 1 cup organic granulated sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup unflavored and unsweetened non-dairy milk
- 2/3 cup canola oil (or your favorite baking oil)
- 1 tablespoon vanilla extract
Instructions
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Preheat the oven to 350°F.
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Line a 12-cup muffin tin with papers.
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In a large mixing bowl, stir together the flour, sugar, baking powder, and salt.
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In a separate bowl or large liquid measuring cup, stir together the milk, oil, and vanilla.
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Use a spoon to form a well in the flour mixture, then pour in the milk mixture.
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Beat the ingredients together with an electric mixer at highs-speed, just until fully blended, about 1 minute, scraping down the sides of the bowl as needed.
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Spoon the batter into the muffin tins. Each cavity should be about 2/3 full. If you have too much batter, use a second muffin tin or bake the excess batter in a second batch.
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Bake the cupcakes for about 25 to 28 minutes. Test the cupcakes by pressing on the top of one with a finger. If the cupcakes are done, it should spring back.
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Remove the cupcakes from the oven, transfer the tin to a cooling rack, and allow the cupcakes to cool completely.
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Frost or top the cupcakes as desired, and serve.
Recipe Notes
Nutrition information does not include frosting.
Nutrition Facts
Vegan Vanilla Cupcakes
Amount Per Serving (1 cupcake)
Calories 261 Calories from Fat 113
% Daily Value*
Fat 12.6g19%
Saturated Fat 0.9g5%
Sodium 162mg7%
Potassium 113mg3%
Carbohydrates 35.1g12%
Fiber 0.7g3%
Sugar 16.9g19%
Protein 2.5g5%
Calcium 6mg1%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
from
http://easyveganrecipes.info/vegan-vanilla-cupcakes/?utm_source=rss&utm_medium=rss&utm_campaign=vegan-vanilla-cupcakes
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