Vegan Vanilla Cupcakes

Vegan Vanilla Cupcakes

These cupcakes are so light and fluffy almost a sponge like texture. You can make a double or even triple batch and freeze these cupcakes as well. Just be sure to pull them out of your freezer and let them come to room temperature before icing or serving.

Top these bad boys with vegan buttercream or ganache and then serve them to non vegans. Don’t tell them they’re vegan until after they taste one.   Most people have that certain stigma that all things vegan are gross so they will believe it because they know ahead of time it’s vegan. They can’t deny these sweet treats but then again neither can the picky eaters in my family.


To start you need to preheat the oven to 350F and line the cupcake pan with liners.

Next, In a measuring cup add the 1 cup of plant based milk with 1 teaspoon apple cider vinegar. Set it aside for 10 minutes to curdle.

While the milk is curdling, add the coconut sugar, sunflower oil and vanilla extract to a large mixing bowl. Mix to combine. Then add in your curdled milk and whisk until the batter is foamy. {This batter is very thin}

In the same mixing bowl, sift in the flour, baking soda, baking powder, cornstarch, and sea salt.

Whisk together until no lumps remain {or until you get out as many as you can}.

Finally, divide the batter evenly between the 12 cupcake liners. Bake for 22 minutes {a little less depending on your oven} or until done in the center.

I had a little more batter left over so I made a small personal cake for my son!

Let the cupcakes cool completely before frosting.


Print Recipe
Vegan Vanilla Cupcakes
A healthier but sweet enough alternative to some other non-dairy Vanilla cupcake recipes.
Course Dessert
Prep Time 15 minutes
Cook Time 22 minutes
Servings
cupcakes
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 22 minutes
Servings
cupcakes
Ingredients
Instructions
  1. To start you need to preheat the oven to 350F and line the cupcake pan with liners.
  2. Next, In a measuring cup add the 1 cup of plant based milk with 1 teaspoon apple cider vinegar. Set it aside for 10 minutes to curdle.
  3. While the milk is curdling, add the coconut sugar, sunflower oil and vanilla extract to a large mixing bowl. Mix to combine. Then add in your curdled milk and whisk until the batter is foamy. {This batter is very thin}
  4. In the same mixing bowl, sift in the flour, baking soda, baking powder, cornstarch, and sea salt. Whisk together until no lumps remain {or until you get out as many as you can}.
  5. Finally, divide the batter evenly between the 12 cupcake liners. Bake for 22 minutes {a little less depending on your oven} or until done in the center. Let the cupcakes cool completely before frosting.
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

Looking for Something Different

Protected: Vegan Miso Soup with Mushrooms using Homemade Das... This is one of the recipes that will be featured in the “Dinner” section of my upcoming recipe Ebook. Be sure to keep an eye out for when it’s release...
Vegan Chocolate Cake or Cupcakes Every year on my sons birthdays I try to always make their birthday cakes as special as I can. I love being able to create whatever character or theme...
HOW TO: Cook Quinoa In my opinion the most amazing ancient grain is Quinoa {let’s be clear quinoa is a seed and not a grain}. There are many different varieties of quinoa...
Vegan Tofu Ricotta Cheese Ever since I transitioned to a vegan lifestyle there were many dishes I just assumed I would never be able to enjoy, since I no longer consumed dairy....

Related Posts

Vegan Panko Crusted Tofu Tenders

Vegan Panko Crusted Tofu Tenders

When I transitioned from the love of eating chicken {now it just hurts my heart and makes me gag thinking about contributing to the pain of innocent chickens} to using meat alternatives in the beginning of my vegan journey, tofu was my greatest addiction. Tofu […]

Vegan Chocolate Avocado Frosting

Vegan Chocolate Avocado Frosting

When you don’t have certain ingredients on hand or you purposely stop buying them to better your health and that of your loved ones, you use healthier ingredients or whatever you have on hand. That’s how this recipe came about. I kept it pretty simple […]



Leave a Reply

Your email address will not be published. Required fields are marked *