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Vegan Vanilla Cupcakes with Vegan Vanilla Frosting
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5 from 1 vote

Perfectly Vanilla Vegan Cupcakes!

Because sometimes you  just need a pure and simple, yet, fantastically delicious vanilla cupcake.
Prep Time15 mins
Cook Time20 mins
Cooling Time1 hr 30 mins
Total Time2 hrs 5 mins
Course: Dessert
Cuisine: gluten-free, plant based, vegan
Keyword: Vegan Desserts, Vegan Vanilla Cupcakes
Servings: 12 - 13 cupcakes

Ingredients

Cupcakes

  • 1 c. + 2 Tbsp. unsweetened original almond milk (267 ml)
  • 1 Tbsp. apple cider vinegar (15 ml)
  • 1 Tbsp. + 1 tsp. vanilla extract (alcohol free, if possible)
  • 1/2 c. canola oil (or other neutral flavored oil) (119 ml) organic, if possible, to avoid GMO's
  • 1 3/4 c. all-purpose flour (288 g)
  • 3/4 c. + 1 Tbsp. granulated sugar (189 g)
  • 1/2 tsp. baking soda
  • 3/4 tsp. baking powder
  • 1/2 tsp. salt

Sweet Vanilla Frosting

  • 2/3 c. non-hydrogenated vegetable shortening (102 g)
  • 2 c. powdered sugar (260 g)
  • 2 Tbsp. unsweetened original almond milk (30 ml)
  • 1/8 tsp. salt

Instructions

  • First, preheat your oven to 350°F/177°C. Then, line 12 spots in a cupcake tin with paper liners.
  • In a small bowl, combine the wet ingredients: almond milk, apple cider vinegar, vanilla extract, and oil.  Set aside. You may notice the milk will start to curdle, but don't worry! It's normal.
  • In a separate medium-sized mixing bowl, combine the dry ingredients: flour, sugar, baking soda, baking powder, salt. Stir well.
  • Slowly add the wet ingredients to the dry ingredients while stirring.  Make sure all flour is scraped from the sides and bottom of the bowl.
  • Spoon the batter into the cupcake liners just until they are about 2/3 - 3/4 full. Use a second cupcake tin with extra paper liners, if needed.
  • Bake on the top rack of your preheated oven for 19-20 minutes or until a toothpick inserted down the center of each cupcake comes out clean with no batter. Allow them to sit in the tin for at least 5 minutes before carefully transferring them to a cooling rack.
  • Cool completely before frosting, about 1 1/2 - 2 hours.

For the Sweet Vanilla Frosting

  • Using an electric stand or hand mixer, cream the shortening on a medium speed for about 30 seconds.
  • Then, add half of the powdered sugar and half of the nondairy milk and mix on high for about 30 seconds.
  • Next, add the salt and remaining sugar and nondairy milk.  Mix on high again for another 30 seconds. If you feel the frosting should be slightly thicker, add a spoonful or so more of powdered sugar.  For slightly thinner frosting, add a splash or two of almond milk.
  • Scrape down the sides of the bowl with a spoon or spatula and incorporate what was stuck to the sides; use the mixer again if needed.
  • Frost cupcakes the old fashioned way with a butter knife or offset spatula, or, place the frosting in a pastry bag fitted with a decorating tip to do the job.

Notes

  • Remember to let your cupcakes cool completely before frosting.
  • Prefer chocolate frosting instead? Try my Creamy Vegan Chocolate Frosting!
  • Want to make a two-layer cake, instead?  Simply double this recipe, use two greased 8 or 9" round cake pans, and bake in a 325º oven for 30-35 minutes. Don't forget to double the frosting recipe, too.