Recipe details
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Vegan Vanilla Cupcakes
40min
12 servings
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These delightful Vegan Vanilla Cupcakes are a perfect treat for any occasion. Light and fluffy vanilla cake is topped with a creamy vanilla frosting, all made without any animal products. These cupcakes are sure to satisfy your sweet tooth while being kind to animals and the environment.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
36 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Soy
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Preheat oven and prepare cupcake pan
Preheat the oven to 350°F (180°C). Line a 12-cup muffin pan with cupcake liners.
Mix dry ingredients
In a large bowl, whisk together the all-purpose flour, sugar, baking soda, and salt.
Mix wet ingredients
In a separate bowl, whisk together the almond milk, canola oil, apple cider vinegar, and 1 teaspoon of the vanilla extract.
Combine wet and dry ingredients
Pour the wet ingredients into the dry ingredients and whisk until just combined, being careful not to overmix.
Fill cupcake liners
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake cupcakes
Bake the cupcakes for 18-20 minutes, until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
Make frosting
In a large bowl, beat the vegan butter until creamy. Gradually add the powdered sugar, beating until smooth. Scrape the seeds from the vanilla bean and add them to the frosting along with the remaining 1 teaspoon of vanilla extract. Beat until combined.
Frost cupcakes
Once the cupcakes are completely cool, frost them with the vanilla frosting using a piping bag or spatula.
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