Best 5 Vegan Vanilla Cupcakes Recipes
In the realm of sweet treats, few treats garner the same amount of love and appreciation as the classic vanilla cupcake. Its light, fluffy texture and deliciously sweet flavor is a nostalgic delight that can transport one back to childhood memories of birthday celebrations and special occasions. While traditional vanilla cupcakes often rely on dairy products and eggs to achieve their rich flavor and soft texture, vegan bakers can rejoice in the fact that it is possible to create equally delightful vegan vanilla cupcakes without compromising on taste or texture. This article will guide you through the process of crafting the perfect vegan vanilla cupcakes.
Here are our top 5 tried and tested recipes!
VEGAN VANILLA CUPCAKES
There are no tricks to these satisfying dairy- and egg-free cupcakes. Be sure to use refrigerated soy or almond milk instead of the shelf-stable kind-there are fewer additives, which can greatly affect the final texture and taste of a recipe.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 12 cupcakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and spray the liners with nonstick cooking spray.
- For the cake: Whisk together the flour, granulated sugar, baking powder, baking soda and salt in a medium bowl. Whisk together the almond milk, brown sugar, oil and vanilla in another medium bowl. Add the almond milk mixture to the flour mixture and gently fold until just combined (it's OK if there are lumps). Divide the batter evenly among the prepared liners.
- Bake the cupcakes until they are golden brown and bounce back when pressed and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely.
- For the frosting: Beat the margarine on medium-high in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until smooth, about 1 minute. Add the confectioners' sugar, almond milk and vanilla and beat on low until the frosting comes together and is smooth, about 1 minute.
- Frost and decorate the cupcakes as desired.
VEGAN VANILLA CUPCAKES
We love using this simple vegan vanilla cupcake recipe as a base to layer on extra flavor. Stir in grated orange zest and chopped pecans, vegan chocolate chips and cinnamon, or your own favorite mix-ins. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, whisk flour, baking powder, baking soda and salt. In a small bowl, whisk coconut milk, sugar, oil, vinegar and vanilla. Stir into dry ingredients just until moistened. , Fill paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat margarine until light and fluffy. Beat in confectioners' sugar, milk and vanilla. Frost cupcakes.
Nutrition Facts : Calories 255 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 180mg sodium, Carbohydrate 38g carbohydrate (27g sugars, Fiber 0 fiber), Protein 1g protein.
VEGAN CHOCOLATE CUPCAKES WITH VEGAN VANILLA FROSTING!
Very Easy! Soft and moist. From Vegan Cupcakes Take Over The World! You can use less sugar if you wish.
Provided by VeganDawn
Categories Dessert
Time 33m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- In a bowl whisk together soy milk and vinegar, set aside to allow curdling.
- Add sugar, oil and vanilla extract to the soy milk mixture and beat until it's foamy.
- In a seperate bowl sift together flour, cocoa powder, baking soda an dpowder, and salt.
- Add in two batches to thewet ingredients, beating until no large lumps remain.
- Pour into lined cupcakes filling about 3/4 full.
- For the frosting: mix margarine, soy milk, and vanilla.
- Blend in sugar until creamy enough to your preference.
Nutrition Facts : Calories 580.1, Fat 15.9, SaturatedFat 2.2, Sodium 297.6, Carbohydrate 110, Fiber 1.8, Sugar 95.1, Protein 3.4
VEGAN VANILLA CUPCAKES WITH RAINBOW SPRINKLE FROSTING RECIPE BY TASTY
Here's what you need: organic granulated sugar, refined coconut oil, all-purpose flour, baking soda, baking powder, salt, vanilla extract, apple cider vinegar, unsweetened applesauce, unsweetened almond milk, vegan butter, organic powdered sugar, vanilla extract, rainbow sprinkles
Provided by Rachel Gaewski
Categories Desserts
Yield 10 cupcakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F (180°C).
- Grease 10 cups of a muffin tin or line with paper liners.
- In a large bowl, cream together the granulated sugar and coconut oil with an electric hand mixer until smooth.
- Add the flour, baking soda, baking powder, salt, vanilla, apple cider vinegar, applesauce, and almond milk, and stir with a rubber spatula until well combined.
- Use an ice cream scoop to fill the muffin cups about ¾ of the way.
- Bake for 20- 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean
- Make the frosting: In a large bowl, cream the vegan butter with an electric hand mixer until smooth.
- Sift in half the powdered sugar and beat to combine. Sift in the rest of the powdered sugar and the vanilla and beat until smooth.
- Fold in the sprinkles with a rubber spatula.
- Place a large zip-top bag in a tall glass. Scoop a good amount of frosting into the bag. Squeeze all of the frosting into a corner of the bag, then snip off that corner.
- Pipe the frosting onto the cupcakes in a spiral pattern
- Enjoy!
Nutrition Facts : Calories 452 calories, Carbohydrate 52 grams, Fat 26 grams, Fiber 0 grams, Protein 1 gram, Sugar 40 grams
VEGAN, GLUTEN-FREE VANILLA CUPCAKES
These cakes are delicate and golden, tasting subtly of vanilla with a faint hint of lemon.
Provided by Erin McKenna
Categories Cake Dessert Bake Vegetarian Wheat/Gluten-Free Birthday Shower Vegan Party Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 24 cupcakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 325°F. Line 2 standard 12-cup muffin tins with paper liners.
- In a medium bowl, whisk together the flour, potato starch, arrowroot, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, vanilla, and lemon zest to the dry ingredients and combine. Stir in the hot water and mix until the batter is smooth.
- Pour 1/3 cup batter into each prepared cup, almost filling it. Bake the cupcakes on the center rack for 22 minutes, rotating the tins 180 degrees after 15 minutes. The finished cupcakes will be golden brown and will bounce back when pressure is applied gently to the center.
- Let the cupcakes stand in the tins for 20 minutes, then transfer them to a wire rack and cool completely. Using a frosting knife, gently spread 1 tablespoon vanilla frosting over each cupcake. Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
Tips:
- Use almond milk and vinegar. This combination creates a buttermilk-like consistency, which helps the cupcakes rise and gives them a tender crumb.
- Don't overmix the batter. Overmixing can make the cupcakes tough. Mix the batter just until the ingredients are combined.
- Bake the cupcakes until a toothpick inserted into the center comes out clean. Don't overbake, or the cupcakes will be dry.
- Let the cupcakes cool completely before frosting them. This will help the frosting set properly.
Conclusion:
These vegan vanilla cupcakes are a delicious and easy-to-make treat. They're perfect for any occasion, and they can be easily customized with different frosting flavors and toppings. With just a few simple ingredients, you can create a batch of cupcakes that everyone will love.
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