Vegan Vanilla Cupcakes
Simply the best Vegan Vanilla Cupcakes! Tender, fluffy and perfect for birthdays and other celebrations. Easy to make in 1 bowl.
Servings: 18 cupcakes
Preheat the oven to 350 degrees F and line a 12-cup muffin pan with paper liners. I usually spray the liners with a little oil as well to prevent sticking.
Combine the soy milk and apple cider vinegar in a measuring cup or bowl, give a little stir and set aside for a few minutes to curdle.
In a large bowl, whisk together the flour, sugar, baking powder and salt until combined.
Now pour in the milk/vinegar mixture, canola oil and vanilla. Stir with the whisk, large spoon or a hand mixer until well combined. There may be a few small lumps, but you don't want any large lumps in the batter.
Fill the liners 3/4 of the way full and bake for 20-25 minutes, or until a toothpick comes out clean.
- Instead of canola oil, you could substitute melted coconut oil. The cupcakes may be a bit denser and less fluffy though.
- I tested a batch with all purpose flour, and cake flour definitely produced fluffier, softer cupcakes. But in a pinch, you can use regular flour.
- Nutrition information is an estimate only, and was calculated using my Vegan Vanilla Frosting.
- One batch of vanilla frosting was enough for me to frost all 18 cupcakes, but if you want a LOT of frosting on each one, you may want to double the frosting.
Serving: 1cupcake | Calories: 350kcal | Carbohydrates: 51g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Sodium: 203mg | Potassium: 111mg | Fiber: 1g | Sugar: 36g | Vitamin A: 42IU | Calcium: 57mg | Iron: 1mg