Vegan Vanilla Cupcakes with Dairy-Free Frosting
In short: Soft vanilla cupcakes with no eggs or dairy, topped with creamy vegan vanilla frosting. Made from pantry staples, a batch of 12. It takes about 40 min in total and makes 12 servings.
- Prep
- 20 min
- Cook
- 20 min
- Resting
- 40 min
- Total
- 40 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 315 kcal
A good vegan cupcake should not taste like a compromise, and this one does not. Plant milk soured with a little vinegar reacts with baking soda to give lift and a tender crumb, while oil keeps the cupcakes moist for days. There are no eggs, no butter and no special powders to buy. The frosting is beaten from firm vegan butter and icing sugar, and the whole batch, including cooling, takes about 80 minutes.
Instructions
- Heat the oven to 175°C (350°F). Line a 12-cup muffin pan with paper liners.
- Stir the plant milk and vinegar together and leave them for 5 minutes. The milk will thicken slightly and look curdled, which is what you want.
- Whisk the flour, granulated sugar, baking powder, baking soda and salt together in a large bowl.
- Whisk the oil and vanilla into the soured milk, pour it into the dry ingredients and whisk until just smooth. Do not overmix.
- Divide the batter among the liners, about 3 1/2 tbsp (55 ml) each. Bake for 18 to 22 minutes, until golden, the tops spring back and a toothpick in the center comes out clean.
- Cool in the pan for 5 minutes, then on a rack until completely cold, about 40 minutes.
- For the frosting, beat the vegan butter for 3 minutes until smooth. Beat in the icing sugar in two additions, then the plant milk, vanilla and salt, for about 3 minutes until fluffy. Pipe or spread onto the cupcakes.
Tips
- Use a firm, block-style vegan butter for the frosting. Soft tub spreads hold more water and give a runny, greasy result.
- The vinegar and baking soda start working at once, so get the batter into the oven within 15 minutes of mixing for the best rise.
Questions and answers
Will I taste the vinegar?
No. It reacts with the baking soda while the cupcakes bake and leaves no flavor behind. It only helps them rise and stay tender.
Which plant milk works best?
Soy milk gives the softest crumb and the most even rise, and oat milk is a close second. Choose unsweetened, unflavored milk for a clean vanilla taste.
How long do they keep?
Unfrosted cupcakes keep for 2 days in an airtight container, or freeze for 2 months. Frost them on the day you serve them; frosted cupcakes keep for 2 days in a cool room.
How long does it take to make Vegan Vanilla Cupcakes with Dairy-Free Frosting?
About 40 min in total: 20 min of preparation and 20 min of cooking.
How many calories are in Vegan Vanilla Cupcakes with Dairy-Free Frosting?
About 315 kcal per serving, with 2 g of protein, 45 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 315 kcal |
|---|---|
| Protein | 2 g |
| Carbohydrates | 45 g |
| Fat | 14 g |
| Fiber | 1 g |
| Sugar | 32 g |
| Sodium | 205 mg |
Estimated values, calculated from the ingredients.
