Vegan Vanilla Cupcakes
Light vanilla cupcakes made without dairy or eggs, finished with a simple vegan vanilla buttercream.
Instructions
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Step 1
Preheat the oven to 180°C. Fit the muffin tin with 12 cupcake liners.
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Step 2
Whisk the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
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Step 3
Whisk ¾ cup (165 ml) plant milk with the oil, vinegar, and 2 tsp (10 ml) vanilla extract in a medium mixing bowl.
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Step 4
Pour the wet mixture into the dry mixture and fold just until no dry flour remains.
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Step 5
Divide the batter evenly among the 12 lined cups, filling each about two-thirds full.
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Step 6
Bake at 180°C until the tops spring back lightly and a tester inserted in the center comes out clean, 18–20 minutes.
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Step 7
Let the cupcakes stand in the tin for 5 minutes, then transfer them to a wire rack and cool completely.
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Step 8
Beat the softened vegan butter until smooth and creamy.
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Step 9
Add the powdered sugar, remaining 1 tbsp (15 ml) plant milk, remaining 1 tsp (5 ml) vanilla extract, and remaining ⅛ tsp (1 gr) salt. Beat until smooth and fluffy.
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Step 10
Spread or pipe the buttercream onto the completely cooled cupcakes.
Nutrition (Estimated)
Food safety
Caution: low
Do not eat raw batter. Cool the cupcakes before frosting, keep finished cupcakes covered, and refrigerate them if the room is warm or if storing longer than 2 days.
Risk factors
- raw flour in uncooked batter
- hot oven and bakeware
- perishable prepared frosting in warm conditions