Vegan Vanilla Cupcakes Recipe

Name: Vegan Vanilla Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup soy milk; 1 teaspoon apple cider vinegar; 1 1/4 cups all purpose flour; 2 tablespoons cornstarch; 3/4 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 cup non-hydrogenated margarine or 1/3 cup canola oil; 1/4 teaspoon salt increase to 1/2 teaspoon if using oil; 3/4 cup granulated sugar; 2 1/4 teaspoons vanilla extract

Servings: persons

1 cup soy milk
1 teaspoon apple cider vinegar
1 1/4 cups all purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup non-hydrogenated margarine or 1/3 cup canola oil
1/4 teaspoon salt increase to 1/2 teaspoon if using oil
3/4 cup granulated sugar
2 1/4 teaspoons vanilla extract

1
Preheat oven to 350 degrees and line muffin pan with cupcake liners.
2
Whisk the soy milk and vinegar in a measuring cup and set aside a few minutes to get good and curdled*
3
If using margarine, sift the flour, cornstarch, baking powder, baking soda and salt into a large bowl and mix. In a separate large bowl, use a handheld mixer a medium speed to cream the margarine and sugar for about 2 minutes until light and fluffy, but don't beat past two minutes. Beat in the vanilla, then alternate beating in the soy milk mixture and the dry ingredients, stopping to scrape the side of the bowl a few times.
4
If using oil: beat together the soy milk mixture, oil, sugar, and vanilla in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda and salt and mix until no large lumps remain.
5
Fill cupcake liners two-thirds of the way full and bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Transfer to a cooling rack and let cool completely before frosting.

622

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 soy milk, 1 teaspoon apple cider vinegar, 1 1/4 cups all purpose flour, 2 tablespoons cornstarch, and more.

Yes, Vegan Vanilla 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 Vanilla Cupcakes

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