Vegan Vanilla Cupcakes
These light and fluffy vegan vanilla cupcakes are the perfect handheld treat. Topped with a velvety strawberry vanilla frosting, they offer a nostalgic flavor reminiscent of a creamy strawberry milkshake. Simple to bake and elegant to serve, these cupcakes are ideal for parties or a sweet afternoon snack.
Instructions
- 1
Preheat your oven to 350°F (180°C) and line a cupcake tray with 12 liners.
- 2
Sift all purpose flour (1.75 cup) into a large mixing bowl. Stir in white granulated sugar (1 cup), baking soda (1 tsp), and salt (0.5 tsp).
- 3
Pour in soy milk (1 cup), vanilla extract (2 tsp), canola oil (0.33 cup), and white vinegar (1 tbsp).
- 4
Hand whisk the ingredients until just combined, leaving small lumps if necessary.
- 5
Transfer batter to a pouring jug and divide evenly among the liners. Bake for 20 to 25 minutes until a toothpick comes out clean.
- 6
Cool the cupcakes on a wire rack completely before frosting.
- 7
Prepare the frosting by whisking plant butter (0.5 cup), powdered sugar (3 cup), vanilla extract (2 tsp), and strawberry extract (2 tsp) in an electric mixer until smooth.
- 8
Pipe frosting onto the cooled cakes and top with [to_garnish fresh sliced strawberries] if serving immediately.
Nutrition Facts
Per portion