The Best Vegan Vanilla Cupcakes
This recipe is everything I look for in a cupcake, light fluffy, sweet-vanilla deliciousness, simple to make, and even simpler to eat.
Posted by itdoesnttastelikechicken
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This recipe is everything I look for in a cupcake, light fluffy, sweet-vanilla deliciousness, simple to make, and even simpler to eat.
I guarantee… ooo risky, but I’m gonna do it, I GUARANTEE that if you make these cupcakes, that they not only will be devoured, but not a single soul will know they are vegan without being told so.
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You Will Need (17 things)
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Dry Ingredients
- 1 1/4 Cups All Purpose Flour
- 1/2 Cup plus 1/3 Cup Sugar
- 1 tsp Baking Soda
- 1/2 teaspoon Salt
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Wet Ingredients
- 2/3 Cup Unsweetened Almond Milk (or other non-dairy milk)
- 1/3 Cup Canola Oil
- 2 tbsp Apple Cider Vinegar or White Vinegar
- 2 tsp Vanilla Extract
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Frosting
- 1/4 Cup Non-Hydrogenated Vegetable Shortening (I used Earth Balance Shortening)
- 1/4 Cup Vegan Margarine (I used Earth Balance)
- 1 1/2 Cups Powdered Sugar
- 1/2 teaspoon Vanilla Extract
- 2 tbsp Unsweetened Almond Milk (or other non-dairy milk)
- Sprinkles for decoration
Steps (7 steps, 30 minutes)
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1
Preheat your oven for 350 F (180C). Line a cupcake pan with 12 paper liners, or lightly grease the pan.
In a big bowl, whisk the dry ingredients together.
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2
In another bowl, mix the wet ingredients together.
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3
Then pour the wet ingredients into the dry and whisk that up. Whisk until the batter just comes together, don’t over mix it or your cupcakes will be sad cakes.
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4
Evenly divide batter among the liners. Bake 18-20 minutes until the tops are slightly golden.
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5
Like this. Omnomnom.
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6
To make the frosting, mix all the ingredients together with a hand mixer. Wait until the cupcakes are cooled completely before frosting. Use a piping bag, a butter knife or just a plastic bag with a small hole cut in the corner to frost your cakes.
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7
Now devour. Bon Appetgan!