These Vegan Vanilla Cupcakes are light, fluffy, and perfect for any occasion! Easy to make and deliciously sweet, they’re sure to be a hit with everyone, whether they follow a vegan diet or not.

Ingredients

For the Cupcakes:

• 1 ½ cups (360ml) unsweetened soy milk (or any non-dairy milk)
• 1 teaspoon apple cider vinegar
• 2 ¾ cups (350g) all-purpose flour
• 1 ½ cups (300g) granulated sugar
• 1 tablespoon baking powder
• ¾ teaspoon salt
• ½ cup (120ml) melted vegan butter or neutral oil
• 1 tablespoon pure vanilla extract

For the Vanilla Buttercream Frosting:

• 1 cup (225g) vegan butter, softened
• 4 cups (480g) powdered sugar
• 2 tablespoons dairy-free milk (more if needed)
• 1 tablespoon vanilla extract

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin pan with cupcake liners.
2. Make Vegan Buttermilk: In a measuring cup, combine the soy milk and apple cider vinegar. Stir and let it sit for about 5 minutes to curdle.
3. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
4. Combine Wet Ingredients: Add the curdled soy milk mixture, melted vegan butter or oil, and vanilla extract to the dry ingredients. Mix until just combined; be careful not to overmix.
5. Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about halfway.
6. Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
8. Prepare Frosting:
   • In a mixing bowl, beat the softened vegan butter until creamy.
   • Gradually add powdered sugar and mix until smooth.
   • Add dairy-free milk and vanilla extract; mix until fluffy. Adjust consistency with more milk if needed.
9. Frost the Cupcakes: Once cooled, frost each cupcake generously with the vanilla buttercream using a spatula or piping bag.
10. Serve and Enjoy: Decorate with sprinkles if desired and enjoy your delicious Vegan Vanilla Cupcakes!

Tips

• Storage: Store leftovers in an airtight container at room temperature for up to four days or refrigerate for longer freshness.
• Customization: Feel free to add chocolate chips or fruit puree for added flavor variations.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend for gluten-free cupcakes.

These Vegan Vanilla Cupcakes are perfect for birthdays, celebrations, or simply as a sweet treat! Enjoy your delightful creation!