Vegan Vanilla Cupcakes
These vegan vanilla cupcakes are incredibly light and fluffy, so much so that no one would guess they're eggless and dairy-free! This super easy one-bowl recipe delivers moist and delicious results in just 20 minutes, making it perfect for any occasion.
Instructions
- 1
Preheat oven to 175°C / 350°F and line a muffin tray with paper liners.
- 2
In a large mixing bowl, combine the soy milk (1 cup) and apple cider vinegar (1 tbsp). Let it sit for 3 minutes to create vegan 'buttermilk'.
- 3
Using a whisk or electric mixer, beat the sugar (0.75 cup), vegetable oil (0.5 cup), and vanilla extract (1 tsp) into the buttermilk for a couple of minutes until the sugar dissolves.
- 4
Sift in the plain flour (1.5 cups), baking powder (2 tsp), and salt (0.25 tsp). Gently stir the mixture with a wooden spoon or spatula, ensuring no visible flour remains without overmixing.
- 5
Spoon or pour the batter into the prepared muffin tray, filling each cup 0.75 full.
- 6
Bake for 15 minutes, or until a skewer inserted into a cupcake comes out clean.
- 7
Allow the cupcakes to cool for 5 minutes in the tray, then transfer them carefully to a wire rack to cool completely.
- 8
For the Vegan Vanilla Frosting: (Optionally, clean the mixing bowl before starting the frosting.)
- 9
Beat the dairy free butter (0.5 cup) with an electric mixer until it's light and fluffy.
- 10
Gradually sift in the powdered sugar (2.5 cups), about 0.5 cup at a time, beating thoroughly after each addition. Scrape down the sides of the bowl as needed.
- 11
Beat in the vanilla extract (0.25 tsp).
- 12
If the frosting is too thin, add more powdered sugar (1 tbsp at a time). If it's too thick, add soy milk (1 tsp) (1 tbsp at a time).
- 13
Spoon the frosting into a piping bag and frost the completely cooled cupcakes as desired, or simply spread it on with a spoon.
Nutrition Facts
Per portion