Vegan Cupcakes Recipe

Name: Vegan Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup soymilk; 1 teaspoon apple cider vinegar; 1 3/4 cups all-purpose flour; 2 tablespoons cornstarch; 3/4 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/3 cup canola oil; 3/4 cup sugar; 2 1/4 teaspoons vanilla extract

Servings: persons

1 cup soymilk
1 teaspoon apple cider vinegar
1 3/4 cups all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
3/4 cup sugar
2 1/4 teaspoons vanilla extract

1
Preheat the oven to 350F and line muffin pan with cupcake liners.
2
Whisk the soy milk and vinegar a measuring cup and set aside a few minutes to get good and curdled.
3
In a large bowl, sift the flour, cornstarch, baking powder, baking soda and salt. Stir to combine.
4
In a separate large bowl, beat together the soy milk mixture, oil, sugar and vanilla. Stir the dry ingredients and mix until no large lumps remain.
5
Fill cupcake liners two-thirds full and bake for 20-22 minutes till done. Transfer to a cooling rack and let cool completely before frosting.

588

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup soymilk, 1 teaspoon apple cider vinegar, 1 3/4 cups all-purpose flour, 2 tablespoons cornstarch, and more.

Yes, Vegan Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Cupcakes

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