Vegan Vanilla Cupcakes
Equipment
- 1 standard 12-cup muffin tin
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 liquid measuring cup
- 3 dry measuring cups
- 4 Measuring spoons
- 1 Whisk
- 1 Rubber spatula
- 1 wire cooling rack
- 1 hand mixer or stand mixer (optional, for frosting)
Ingredients
- 240 milliliter unsweetened almond milk
- 10 milliliter apple cider vinegar
- 150 gram granulated sugar
- 80 milliliter neutral vegetable oil
- 10 milliliter vanilla extract
- 190 gram all-purpose flour
- 8 gram baking powder
- 2 gram baking soda
- 2 gram fine sea salt
- 115 gram vegan butter for frosting; softened
- 300 gram powdered sugar for frosting; sifted
- 1 10–15 milliliters vanilla extract for frosting
- 1 15–30 milliliters unsweetened almond milk for frosting, as needed
- 1 gram fine sea salt for frosting
Instructions
- Preheat the oven to 175°C (350°F) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the almond milk and apple cider vinegar and let sit for 5 minutes to curdle.
- Add the granulated sugar, vegetable oil, and vanilla extract to the curdled milk mixture and whisk until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- Pour the wet ingredients into the dry ingredients and gently whisk or fold with a spatula just until no dry streaks remain, avoiding overmixing.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake the cupcakes for 18–22 minutes, or until a toothpick inserted in the center 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.
- Transfer the cupcakes to a wire cooling rack and let them cool completely for about 25 minutes before frosting.
- While the cupcakes cool, beat the softened vegan butter with a hand mixer or stand mixer until creamy and pale, about 2–3 minutes.
- Gradually add the powdered sugar, 60 grams at a time, beating on low to combine and then on medium until fluffy.
- Add the vanilla extract, salt, and 15 milliliters almond milk, then beat until light and smooth, adding a little more milk if needed for a pipeable consistency.
- Once cupcakes are completely cool, spread or pipe the frosting onto each cupcake as desired.
Notes
For best texture, use room-temperature milk and ingredients so the batter blends smoothly and rises evenly, and avoid overmixing, which can make vegan cupcakes dense or gummy. If you live in a hot climate, chill the frosting for 10–15 minutes before piping so it holds its shape, and if baking ahead, store unfrosted cupcakes in an airtight container at room temperature for 1–2 days, frosting them just before serving. You can vary flavors easily by adding lemon zest, almond extract, or folding in berries, and you can make them soy-free or nut-free by simply swapping in your preferred plant milk.
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