Dessert

Fluffy Vegan Vanilla Cupcakes

Name: Fluffy Vegan Vanilla Cupcakes
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 12
Ingredients: 1 1/2 cups (190g) all-purpose flour; 1 cup (200g) granulated sugar; 1 tsp baking soda; 1/2 tsp salt; 1 cup (240ml) plant milk (soy or oat); 1 tbsp apple cider vinegar; 1/3 cup (80ml) vegetable oil; 2 tsp vanilla extract

Baking Cakee Kitchen July 26, 2026

Servings: 12 Total Time: 33 mins Difficulty: Easy

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Fluffy Vegan Vanilla Cupcakes

Author: Baking Cakee Kitchen Cuisine: American Courses: Dessert

Difficulty: Easy Prep Time 15 mins Cook Time 18 mins Total Time 33 mins

Servings: 12

Description

Vegan cupcakes trace back to Depression-era wacky cake, leavened with vinegar and baking soda. Make light, fluffy dairy-free, egg-free cupcakes from scratch.

Ingredients

1 1/2 cups (190g) all-purpose flour
1 cup (200g) granulated sugar
1 tsp baking soda
1/2 tsp salt
1 cup (240ml) plant milk (soy or oat)
1 tbsp apple cider vinegar
1/3 cup (80ml) vegetable oil
2 tsp vanilla extract

Instructions

Heat the oven to 350°F (175°C) and line a 12-cup pan with liners.
Stir the vinegar into the plant milk and let it sit 5 minutes to curdle into vegan buttermilk.
Whisk the flour, sugar, baking soda, and salt in a large bowl.
Add the soured milk, oil, and vanilla, and stir until just combined and no dry streaks remain.
Fill the liners two-thirds full and bake 18 to 20 minutes, until a pick comes out clean.
Cool fully before topping with vegan buttercream.

Keywords: vegan cupcakes

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Fluffy Vegan Vanilla Cupcakes

Fluffy Vegan Vanilla Cupcakes

Description

Ingredients

Instructions

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