Independence Day!
Which means I get a 3-day break to bake and write all weekend, “Yay!” Yea right…I wish but I did manage to create an All-American classic vanilla cupcake for the ‘veganists’! With a couple of substitutions, this classic cupcake can be easily transformed into a vegan sweet treat anyone (vegan or not) can enjoy!
The cake portion is rich in flavor with a moist, tender crumb, you would be amazed it’s actually vegan. Sound like an advertisement, huh?! It’s the truth. Initially, I was skeptical in creating the recipe, worried it was going to implode becoming another failed dessert moment, instead it was a success!
I’m a firm believer in helping educate others on options when recreating recipes as some may not have every ingredient listed. In the matter of vinegar, most recipes call for apple cider vinegar over distilled white. Didn’t have the preferred apple cider so I used what I had and the end result looks and tastes great. Probably wouldn’t have noticed a difference.
Also, it’s been brought to my attention that some people may be allergic to soy products. If you have a food allergy to soy, substitute the soy milk for either rice or almond milk and you’re good to go.
As always with every recipe from my kitchen to yours, ENJOY!
If you enjoyed this recipe, consider commenting & rating below. I love to see your feedback and help answer any questions. Don’t forget to check below for related recipes.
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Vanilla Vegan Cupcakes
- Total Time: 1 hour
- Yield: 12 1x
- Diet: Vegan
Ingredients
VANILLA VEGAN CUPCAKES
- 1 cup soy or oat milk
- 1 tablespoon distilled white vinegar
- 2 cups all purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1/4 cup water
- 1 tablespoon lemon juice
- 2 tablespoon pure vanilla extract
VANILLA VEGAN FROSTING
- 2 cups powdered sugar
- 1/4 cup vegan butter
- 1 tablespoon soy or oat milk
- 1 teaspoon pure vanilla extract
Instructions
- CUPCAKES: Heat oven to 350°F (175°C). Line 12 cupcake liners in cupcake or muffin pan; set aside.
- In a large bowl, mix soy milk and vinegar; set aside.
- In a medium bowl, whisk flour, sugar, baking soda, baking powder and salt; set aside.
- Combine and whisk oil, water, lemon juice and vanilla into the soy milk-mixture.
- Gradually add the dry ingredients to the soy milk-mixture and mix on medium speed using an electric mixer until batter is lump-free.
- Pour batter into prepared cupcake liners about 1/2 to 3/4 full.
- Bake for 15 to 20 minutes until a toothpick inserted in the center comes out clean.
- FROSTING: Meanwhile, in a large bowl, combine and mix all frosting ingredients together on medium speed using an electric mixer for 2 minutes or until frosting becomes light and fluffy.
- Once cupcakes have cooled to room temperature, frost cupcakes.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Cupcakes
- Cuisine: American
All American Desserts
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