Vegan Cupcakes
Equipment
- 1 standard 12-cup muffin tin
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 Whisk
- 1 Rubber spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 wire cooling rack
- 1 spoon or small cookie scoop
Ingredients
- 240 milliliter unsweetened plant-based milk such as soy or almond
- 10 milliliter apple cider vinegar
- 150 gram granulated sugar
- 80 milliliter neutral vegetable oil
- 10 milliliter vanilla extract
- 160 gram all-purpose flour
- 15 gram cornstarch
- 8 gram baking powder
- 2 gram baking soda
- 2 gram fine sea salt
- 1 Optional: 25 grams cocoa powder to make chocolate cupcakes, reduce flour to 135 grams
Instructions
- Preheat the oven to 175°C and line the muffin tin with paper cupcake liners.
- In a medium bowl combine the plant-based milk and apple cider vinegar, stir briefly, and set aside for 5 minutes to curdle.
- In a separate medium bowl whisk together the flour, cornstarch, baking powder, baking soda, salt, and optional cocoa powder until well combined.
- Add the sugar, vegetable oil, and vanilla extract to the curdled milk mixture and whisk until the sugar starts to dissolve.
- Pour the wet mixture into the dry ingredients and whisk gently just until no dry flour streaks remain, avoiding overmixing.
- Use a spoon or cookie scoop to divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Place the muffin tin in the preheated oven and bake for 16–18 minutes, or until a toothpick inserted in the center of a cupcake comes out clean or with a few moist crumbs.
- Remove the tin from the oven and let the cupcakes cool in the pan for 5 minutes.
- Carefully transfer the cupcakes to a wire cooling rack and let them cool completely for about 15 minutes before frosting or serving.
Notes
For best texture, do not overmix the batter, as this can make the cupcakes dense instead of light and fluffy; weigh ingredients if possible for accuracy, especially flour and cocoa powder. If using a darker pan, start checking for doneness a couple of minutes earlier because dark metal browns faster. You can customize flavor by adding citrus zest, spices like cinnamon, or a handful of mini vegan chocolate chips, but keep additions modest so the batter doesn’t become too heavy. Make sure plant milk and vinegar are at room temperature to help the batter emulsify and rise well. Store cooled cupcakes in an airtight container at room temperature for up to two days, or refrigerate if frosted with perishable vegan buttercream, letting them come back to room temperature before serving.
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