Vegan Vanilla Cupcakes

This traditional flavor, yummy in its own right, is easily paired with other flavorings!

Serves: 14Hands-on: 30 minutesTotal: 2 hours 15 minutesDifficulty: Medium

Serves: 14

Ingredients

  • 1 cup plus 1 Tbsp. soymilk, divided
  • 1 tsp. apple cider vinegar
  • 1¼ cups unbleached all-purpose flour
  • ¾ cup granulated sugar
  • ½ tsp. baking powder
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • ⅓ cup canola oil
  • 2½ tsp. vanilla extract, divided
  • 2 Tbsp. vegetable shortening
  • 2 Tbsp. vegan margarine, softened
  • 1½ cups confectioners' sugar

Directions

  • Preheat oven to 350°F.
  • Combine 1 cup soymilk and vinegar in a medium bowl. Allow to sit for 10 minutes to thicken. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Set aside. Add oil and 2 teaspoons vanilla extract to the soymilk mixture, whisking to combine.
  • Add wet ingredients to the flour mixture, stirring gently until there are no large lumps. Pour batter into paper-lined cupcake pans until ¾ full.
  • Bake 20–25 minutes or until a toothpick comes out clean when inserted into the center of the cupcakes. Allow to cool in the pans for 10 minutes, then remove from pans and place on wire racks to cool completely.
  • To make the frosting, cream shortening and margarine with an electric mixer on medium speed until creamy. Gradually beat in confectioners' sugar. Beat in remaining ½ teaspoon vanilla extract and remaining 1 tablespoon soymilk until light and fluffy.
  • Frost cupcakes and store in the refrigerator in an airtight container.

Recipe Information

Serves: 14

Ingredients

  • 1 cup plus 1 Tbsp. soymilk, divided
  • 1 tsp. apple cider vinegar
  • 1¼ cups unbleached all-purpose flour
  • ¾ cup granulated sugar
  • ½ tsp. baking powder
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • ⅓ cup canola oil
  • 2½ tsp. vanilla extract, divided
  • 2 Tbsp. vegetable shortening
  • 2 Tbsp. vegan margarine, softened
  • 1½ cups confectioners' sugar

Directions

  • Preheat oven to 350°F.
  • Combine 1 cup soymilk and vinegar in a medium bowl. Allow to sit for 10 minutes to thicken. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Set aside. Add oil and 2 teaspoons vanilla extract to the soymilk mixture, whisking to combine.
  • Add wet ingredients to the flour mixture, stirring gently until there are no large lumps. Pour batter into paper-lined cupcake pans until ¾ full.
  • Bake 20–25 minutes or until a toothpick comes out clean when inserted into the center of the cupcakes. Allow to cool in the pans for 10 minutes, then remove from pans and place on wire racks to cool completely.
  • To make the frosting, cream shortening and margarine with an electric mixer on medium speed until creamy. Gradually beat in confectioners' sugar. Beat in remaining ½ teaspoon vanilla extract and remaining 1 tablespoon soymilk until light and fluffy.
  • Frost cupcakes and store in the refrigerator in an airtight container.

Nutrition Information

Nutrition Information
Amount per serving
Calories220
Total Fat9g
Saturated Fat1g
Cholesterol0mg
Sodium170mg
Total Carbohydrate33g
Dietary Fiber0g
Sugars24g
Protein2g