Vegan Vanilla Cupcakes

4.80 from 20 votes

If you are wondering how to bake vanilla cupcakes, here is a simple vanilla cupcake recipe from scratch that is very easy to put together and tastes excellent whether you are vegan or not.

Prep Time15

Cook Time18

Cooling Time10

Total Time43

Method: Baking

Course: Cupcakes

Servings: 12 Cupcakes

Ingredients

Dry Ingredients:

1 and ½ cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
½ teaspoon salt

Wet Ingredients:

¾ cup non-dairy milk (I used rice milk)
½ cup oil (I used avocado oil)
2 tablespoons apple-cider vinegar
1 tablespoon vanilla extract

Instructions

Preheat the oven to 350F/180C. Line a 12-cup muffin pan with paper liners.
In a large bowl, whisk together the dry ingredients.
In another bowl, whisk together the wet ingredients.
Pour the wet mix into the dry mixture and stir until just combined. Do not over-mix.
Fill the cupcake liners about tow-thirds full with batter. Bake for about 18-20 minutes, or until a toothpick inserted in the center of the cupcake and comes out clean.
Let the cupcakes cool completely on a wire rack before frosting.

Notes

I avoid using soy milk in baking recipes because I have tried it before and didn't like the texture of the baked goods. Almond milk and rice milk is my favorite.
The same with vinegar too. I don't like the smell or after taste of white vinegar in baked goods, so I always prefer apple-cider vinegar.
Substitute ¼ cup of oil with unsweetened applesauce to make low-fat cupcakes.
Frost the cupcakes with vegan buttercream icing. Use non-hydrogenated vegan butter substitute like Earth Balance instead of the Crisco shortening.

Nutrition