Name: Vegan Vanilla Cupcakes
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 12 servings
Ingredients: 240 ml dairy free milk (plus 1 tbsp apple cider vinegar for vegan buttermilk); 1 tbsp apple cider vinegar; 150 g neutral oil (or vegan butter, melted and cooled to room temperature); 200 g granulated sugar; 1 tbsp pure vanilla extract; 0.5 tsp vanilla powder (or vanilla bean paste); 250 g all purpose flour (or gluten free 1:1 baking flour*); 1.5 tsp baking powder; 0.5 tsp baking soda; 0.25 tsp sea salt; 226 g vegan butter (room temperature); 480 g powdered sugar (sifted); 2 tbsp dairy free milk (1-2 tbsp, to thin); 1 tsp vanilla extract; 1 sprinkle sprinkles

Instructions

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1

Preheat the oven to 350F and line a 12-cup cupcake tin with cupcake liners.
2

Prepare the vegan buttermilk by whisking together the dairy free milk (240 ml) and apple cider vinegar (1 tbsp) in a small bowl. Set aside for 5 minutes.
3

In a large bowl, whisk together the neutral oil (150 g), granulated sugar (200 g), pure vanilla extract (1 tbsp) and vanilla powder (0.5 tsp). Add in the all purpose flour (250 g), baking powder (1.5 tsp), baking soda (0.5 tsp), and sea salt (0.25 tsp). Whisk until just combined as you pour in the vegan buttermilk. Be careful not to over mix the batter.
4

Use a large cookie scoop or a spoon to fill each cupcake liner about 3/4 of the way full. Place the cupcake tin into the oven and bake for 20-22 minutes, or until a toothpick comes out clean. The tops of the cupcakes should be lightly golden and spring back at a light touch.
5

Remove from the oven and allow the cupcakes to cool completely before making the vegan buttercream frosting.
6

When ready to frost, cream the vegan butter (226 g) until thick and fluffy. Sift in powdered sugar (480 g) at a time, beating after each addition. Add in dairy free milk (2 tbsp) to help the buttercream become more moveable. Add in the vanilla extract (1 tsp) and beat to combine.
7

Spoon the frosting into a piping bag with a frosting tip, and frost each cupcake. Alternatively, spread with a butter knife. Sprinkle with sprinkles (1 sprinkle) if desired and enjoy!
8

Store any uneaten cupcakes in an airtight container in the fridge for up to 5 days. You can also freeze these cupcakes unfrosted for up to 1 month.