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–+ servings

The Best Vegan Vanilla Cupcakes

Crazy Vegan Kitchen
Tender and delicious Vegan Vanilla Cupcakes that everyone will love. Iced with Vanilla Buttercream Frosting and perfect for birthdays.
5 from 1 vote
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 Cupcakes
Calories 243 kcal

Ingredients
  

  • 1 cup Soy Milk
  • 1 tsp Apple Cider Vinegar
  • 1 1/2 cups Cake Flour
  • 3/4 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1//2 cup + 1 tablespoon Vegan Butter
  • 3/4 cup Sugar
  • 2 tsp Vanilla Extract

For Vanilla Buttercream Frosting:

  • 250 grams Vegan Butter
  • 100 grams Vegetable Shortening 3 oz
  • 2 1/2 cups Powdered Sugar
  • 1 tbsp Vanilla Bean Paste
  • 1 tsp Food Colouring of Your Choice optional

Instructions
 

  • Preheat oven to 350F/175C. Line muffin pan with cupcake liners.
  • Whisk the Soy Milk and Apple Cider Vinegar in a bowl or measuring jug and leave to sit for 15 minutes.
  • Sift the Flour, Baking Powder, Baking Soda, and Salt into a large bowl and whisk to combine.
  • In a separate bowl, use a handheld mixer and cream the Vegan Butter and Sugar until light, fluffy and aerated.
  • Alternate adding in the dry flour mixture and your prepared Soy Milk, mixing well after each addition and ending with an addition of dry ingredients.
  • Fill cupcake liners two-thirds full and bake for 18-20 minutes or until light golden and a skewer inserted into the middle of the cupcakes comes out dry.
  • Leave to cool for 5 minutes and then transfer cupcakes to a wire rack to cool down completely.
  • To prepare frosting, combine Vegan Butter and Shortening in a mixing bowl and beat till light and fluffy with an electric mixer - about 3 minutes.
  • Add Icing Sugar and Vanilla Bean Paste/Extract/Seeds and continue mixing for another minute. Icing should be light, fluffy and delicately sweet.
  • Transfer icing to a piping bag and pipe a generous mound on each cupcake.
  • Decorate as you wish and then leave cupcakes in the fridge for 10 minutes to firm the icing up before serving.
  • Cupcakes are best served at room temperature.

Notes

TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 2 weeks.
TO FREEZE: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months. 

Nutrition

Serving: 1cupcakeCalories: 243kcalCarbohydrates: 38gProtein: 2gFat: 9gSaturated Fat: 2gTrans Fat: 1gSodium: 180mgPotassium: 45mgFiber: 1gSugar: 26gVitamin A: 78IUVitamin C: 1mgCalcium: 45mgIron: 1mg
Keyword vegan cupcake recipe, vegan vanilla cupcakes
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