Vegan Vanilla Cupcakes
Fluffy vegan vanilla cupcakes with creamy frosting, made with plant-based ingredients for a classic dessert.
Ingredients
Make the Cupcakes
- 1 1/2 cups all-purpose flour 188 g
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup sugar 200 g
- 3/4 cup non-dairy milk 180 ml
- 1/3 cup canola oil 80 ml
- 2 tsp lemon juice or white vinegar
- 2 tsp vanilla extract
For the Frosting
- 8 tbsp vegan butter 113 g, room temperature
- 2 cups powdered sugar 240 g, sifted
- 1 tbsp non-dairy milk 15 ml
- 2 tsp vanilla extract
Instructions
Make the Cupcakes
Preheat oven and line tin:
Preheat oven to 350°F (175°C). Line a cupcake tin with 12 paper liners.Whisk dry ingredients:
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.Combine wet and dry:
In a large bowl, whisk together sugar, non-dairy milk, canola oil, lemon juice, and vanilla. Add dry ingredients and whisk until just combined.Fill cupcake liners:
Using an ice cream scoop, divide batter evenly among the lined cups, filling each about 2/3 full. This recipe makes exactly 12 cupcakes.Bake until done:
Bake for 19-22 minutes, until a toothpick inserted in the center comes out clean. Cool completely before frosting.
For the Frosting
Make vegan buttercream:
In a large bowl with a hand mixer or in a stand mixer fitted with the paddle attachment, cream the vegan butter until smooth. Add powdered sugar and mix on low until combined. Add vanilla and non-dairy milk, then beat on medium until light and fluffy.Frost and serve:
Frost the cooled cupcakes with a knife, offset spatula, or piping bag. Serve.