Vegan Vanilla Cupcakes (Dairy-Free, Egg-Free)
Fluffy vegan vanilla cupcakes made with dairy-free milk and oil, ready in 30 minutes. Easy recipe for 12 servings.
Ingredients
- 1 ¾ cup all-purpose flour 250 g
- 1 tablespoon cornstarch 8 g
- 1 cup + 2 tablespoons granulated sugar 225 g
- 1 ½ teaspoon baking powder 9 g
- ¾ teaspoon salt 3 g
- 1 cup + 2 tablespoons dairy-free milk 270 ml
- 1 tablespoon vinegar (apple cider vinegar or white vinegar) 15 ml
- 2 teaspoons pure vanilla extract 10 g
- 1/3 cup neutral-tasting oil 80 ml
Instructions
Preheat oven and line pan:
Set oven to 350°F (175°C). Insert liners into a cupcake pan.Whisk dry ingredients together:
In a big bowl, whisk the flour, cornstarch, sugar, baking powder, and salt together. Reserve.Combine wet ingredients:
In another bowl, combine the milk, vinegar, vanilla, and oil with a whisk.Mix wet into dry:
Pour the wet mixture into the dry mixture and stir until just incorporated.Fill cupcake liners:
Spoon the batter into the lined cups, filling each about two-thirds of the way.Bake and cool cupcakes:
Bake for 20–24 minutes; a toothpick inserted in the center should emerge clean. Let the pan cool on a wire rack for 5 minutes, then transfer cupcakes to the rack and let cool completely, roughly 1 hour, before frosting.Garnish as desired:
Garnish as preferred. I topped with chocolate frosting and sprinkles.