DessertRecipes

Vegan Vanilla Cupcakes

posted by Melissa Huggins April 27, 2018 0 comments
Four vegan vanilla cupcakes topped with vegan cream cheese frosting. Blue napkin on the side.

These Vegan Vanilla Cupcakes are simply sweet and fluffy with a tender crumb. They are so easy to whip up and they bake in just 20 minutes. 

3 vegan vanilla cupcakes with vegan cream cheese frosting on top.There’s always a first for everything, right? Well, this is THE FIRST cupcake recipe to appear on Vegan Huggs! Yay for cupcakes!

Now, these aren’t just any old cupcakes, these are soft & fluffy Vegan Vanilla Cupcakes!

Oh, and the best part, you can taste the raw batter without worries. It’s my favorite part of baking vegan treats.

Raw eggs for baking is SO yesterday! There are so many great alternatives these days. In this recipe, the combination of vinegar, baking soda, and non-dairy yogurt replaces the eggs perfectly.

The non-dairy yogurt also enables me to cut down the oil in the recipe. It adds a subtle richness without the added fat. Plus, it adds a hint of tang. Love it!

Muffin tin filled with freshly baked vegan vanilla cupcakes.

Only 9 ingredients

Most likely, you have everything in your kitchen now. Here’s what you’ll need: (*full ingredient amounts are in recipe card below)

All-purpose flour
Baking soda
Salt
Soy milk
Fresh lemon juice
Coconut oil
Non-dairy yogurt
Sugar
Vanilla extract

If you don’t have lemons you can substitute the juice with apple cider vinegar. It’s added to the soy milk to create a vegan buttermilk.

Soy milk works the best because it curdles like a dairy buttermilk, but if you can’t have soy, then you can use any plant-based milk you prefer.

I prefer So Delicious yogurt, but any brand of non-dairy yogurt will work. You can use unsweetened, plain or even a vanilla flavored variety too.

I love Wholesome sugar because it’s organic, non-GMO, fair trade and vegan. All of their other granulated sugars are vegan as well. There are many other vegan brands on the shelves today, so pick what you can find.

 

Blue ramekin with vegan cream cheese frosting. 3 frosted vegan vanilla cupcakes and one plain.

Vegan baking is easy!

To get started you’ll need a standard muffin pan and paper liners. If you skip the liners, just make sure to lightly grease each muffin slot.

Preheat oven to 350 ° F (177 ° C) and place 12 muffin liners in each slot of your muffin pan. Set aside.  In a large mixing bowl, create the vegan buttermilk by adding the lemon juice to the soy milk. Let it sit for about 10 minutes until it curdles.

Now, in a separate med-large mixing bowl, sift the flour, baking soda and salt together. Whisk to combine the ingredients well. To the large bowl with the vegan buttermilk, add the melted coconut oil, vanilla extract, yogurt, and sugar. Whisk until combined well and very smooth.

Slowly start adding the flour mixture to the wet mixture. Stir as you go along. Mix until just combined and smooth (some lumps are fine). Don’t overwork the batter or it will produce a dense cupcake.

Pour mixture into each liner about 2/3 the way full (I use a small measuring cup to fill). Now place in the oven on the middle rack for 20-22 minutes until lightly golden. To check for doneness, lightly press the surface. It should spring back.

Remove the pan from the oven and let it cool for 5 minutes before touching. Now gently remove the cupcakes and let them cool on a cooling rack for 10 minutes more.

Topping ideas

You can enjoy them plain, topped with fresh fruit, jam or your favorite homemade or store-bought frosting. I topped these with my homemade Vegan Cream Cheese Frosting. It’s subtly sweet and tangy.

They are perfect with vegan sprinkles too!

 

Overhead view of four vegan vanilla cupcakes with vegan cream cheese frosting. Butter knife on the side.

Baking tips

For best results, don’t scoop the flour with a measuring cup directly from the flour container. Instead, scoop the flour out of your container with a spoon and then into a measuring cup. Don’t pack or tap the cup. After filling, lightly sweep a butter knife across the top to remove the excess flour.

Make sure your baking soda is not expired. Fresh baking agents are important for a successful baking experience.

The baking time can vary according to your oven. If your oven runs hot, you may want to take the cupcakes out a little sooner. It might be helpful to quickly rotate your pan at the halfway point for even heat distribution too.

Small ramekin with vegan cream cheese frosted with four vegan vanilla cupcakes. Blue napkin on the side.

Alright, are you guys ready to get baking? Let’s do this!

 

 

I’d love to hear from you

If you make these Vegan Vanilla Cupcakes, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

 

Vegan Vanilla Cupcakes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

These Vegan Vanilla Cupcakes are simply sweet and fluffy with a tender crumb. They are so easy to whip up and they bake in just 20 minutes.

Course: Dessert
Recipe Type: Vegan
Servings: 12
Calories: 190 kcal
Author: Melissa Huggins
Ingredients
  • 1 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup soy milk
  • 2 teaspoons lemon juice (sub apple cider vinegar)
  • 1/3 cup coconut oil , melted
  • 1/3 cup non-dairy yogurt
  • 1 cup granulated sugar
  • 1 tablespoon vanilla extract
Frosting
Instructions
  1. Preheat oven to 350 ° F (177 ° C)

  2. Place 12 muffin liners in a standard muffin pan, or you can lightly grease each slot.

  3. In a large mixing bowl, add the soy milk and lemon juice. Set aside about 10 minutes. This creates a vegan buttermilk. (*If the milk is really cold, it could cause the coconut oil to solidify. To avoid this, leave the milk out on the counter for 5-10 minutes before starting).

  4. In a separate med-large mixing bowl, sift the flour, baking soda and salt together. Whisk to combine well.

  5. To the large bowl with the vegan buttermilk, add the melted coconut oil, vanilla extract, yogurt, and sugar. Whisk until combined well and smooth. 

  6. Slowly start adding the flour mixture to the wet mixture. Stir as you go along. Mix until just combined and smooth (some lumps are fine). Don't overwork the batter or it will produce a dense cupcake. 

  7. Pour mixture into each liner about 2/3 the way full (I use a small measuring cup to fill). 

  8. Place in the oven on the middle rack for 20-22 minutes until lightly golden. To check for doneness, lightly press the surface. It should spring back.

  9. Remove the pan from the oven and let it cool for 5 minutes before touching. Now gently remove the cupcakes and let them cool on a cooling rack for 10 minutes more. 

Recipe Notes

* For accurate results, don't scoop the flour with a measuring cup directly from the flour container. Instead, scoop the flour out of your container with a spoon and then into a measuring cup. Don't pack or tap the cup. After filling, lightly sweep a butter knife across the top to remove the excess flour. 

* Make sure your baking soda is not expired. Fresh baking agents are important for a successful baking experience.

* Cupcakes are freshest the same day, but they will store in an airtight container for 2-3 days.

* Yields 12 cupcakes.

* Nutritional info doesn't include frosting. 

 

 

 

 

Nutrition Facts
Vegan Vanilla Cupcakes
Amount Per Serving (1 cupcake)
Calories 190 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 5g 25%
Sodium 189mg 8%
Potassium 19mg 1%
Total Carbohydrates 31g 10%
Sugars 17g
Protein 2g 4%
Vitamin C 1.4%
Calcium 1.1%
Iron 4.7%
* Percent Daily Values are based on a 2000 calorie diet.

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