Vegan Vanilla Cupcakes
These classic vanilla cupcakes are deliciously moist and no one will believe they're made without any eggs or cow's milk!
Ingredients
For the cupcakes
- 1 cup (240 ml) nondairy milk we prefer soy
- 1 tbsp (15 ml) apple cider vinegar
- 1 1/2 cups (187 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup (80 ml) canola oil
- 1/2 tbsp (7 ml) pure vanilla extract
- 2 tbsp (30 ml) warm water
For the buttercream frosting
- 1/2 cup (113 g) vegan buttery sticks room temp
- 2 cups (250 g) powdered sugar
- 1+ tbsp (15+ ml) nondairy milk
Instructions
- Preheat the oven to 350°F. Line two cupcake pans with ~18 cupcake liners.
- Whisk the milk and vinegar together and let sit for about 10-15 minutes until the mixture curdles.
- In the meantime, in a large mixing bowl, whisk the flour, sugar, baking soda & powder, and salt.
- Once the milk has curdled, add the milk mixture, oil, and vanilla to the dry mixture. Mix just until combined.
- Add in the warm water and mix until the batter is smooth and silky.
- Pour the batter into the cupcake liners, filling each up ~3/4 of the way.
- Bake for 16-20 minutes, until a toothpick comes out clean or with just crumbs on it (don’t overcook or they may be dry).
- For the buttercream, add the butter to a mixing bowl. Beat for a couple minutes, until fluffy.
- Add the powdered sugar and beat until combined.
- Begin to add milk and continue to beat. Add milk until you reach the desired consistency.
- Once the cupcakes are cooled, pipe the frosting (we prefer a Wilton 2D tip). Keep plain or add any toppings you’d like!