Vegan Vanilla Cupcakes

Vegan Vanilla Cupcakes

Light vanilla cupcakes made without dairy or eggs, finished with a simple vegan vanilla buttercream.

Instructions

  1. Step 1

    Preheat the oven to 180°C. Fit the muffin tin with 12 cupcake liners.

    Cookware: muffin tin, oven, Paper cupcake liners

  2. Step 2

    Whisk the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.

    Ingredients used: 180.0 gr All-Purpose Flour, 7.0 gr Baking Powder, 2.0 gr Baking Soda, 150.0 gr Granulated Sugar, 2.0 gr Salt

    Cookware: Large Mixing Bowl, whisk

  3. 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.

    Ingredients used: 15.0 ml Apple Cider Vinegar, 75.0 ml Oil, 165.0 ml Plant Milk, 10.0 ml Vanilla Extract

    Cookware: Medium mixing bowl, whisk

  4. Step 4

    Pour the wet mixture into the dry mixture and fold just until no dry flour remains.

    Cookware: Large Mixing Bowl, rubber spatula

  5. Step 5

    Divide the batter evenly among the 12 lined cups, filling each about two-thirds full.

    Cookware: muffin tin, Paper cupcake liners

  6. 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.

    Timer: 18 min (fixed)

    Cookware: muffin tin, oven

  7. Step 7

    Let the cupcakes stand in the tin for 5 minutes, then transfer them to a wire rack and cool completely.

    Timer: 30 min (fixed)

    Cookware: muffin tin, wire rack

  8. Step 8

    Beat the softened vegan butter until smooth and creamy.

    Timer: 2 min (fixed)

    Ingredients used: 115.0 gr Vegan Butter

    Cookware: electric mixer, Medium mixing bowl

  9. 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.

    Timer: 3 min (fixed)

    Ingredients used: 15.0 ml Plant Milk, 240.0 gr Powdered Sugar, 1.0 gr Salt, 5.0 ml Vanilla Extract

    Cookware: electric mixer, Medium mixing bowl

  10. Step 10

    Spread or pipe the buttercream onto the completely cooled cupcakes.

    Cookware: rubber spatula, wire rack

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