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No need to give up wicked cakes when you toss out the eggs, butter, and milk! Here's two great vegan cupcake recipes to use as a base for whatever flavored icing you want to add to it. They're guaranteed to be light and fluffy and perfect for any occasion.
Ingredients
- 1 tablespoon (15ml) of apple cider vinegar
- 1 1/2 cups (350ml) of unsweetened plant-based milk
- 2 3/4 cups (345g) of all-purpose flour
- 2 teaspoons (10g) of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 cup (200g) of sugar
- 1/2 cup (120ml) of vegetable oil
- 1 teaspoon vanilla extract
- Vegan icing of your choice
Makes 18-24 cupcakes (fewer if you opt for larger-sized cupcakes)
- 275g (2 cups) of plain or all-purpose flour (sifted)
- 100g (3/4 cup) of quality cocoa powder (sifted)
- 2 teaspoons of baking soda
- 1 teaspoon of baking powder
- Pinch of salt
- 450ml (1-3/4 cup) of unsweetened plant-based milk
- 2 teaspoons of red wine or apple cider vinegar
- 320g (1-2/3 cups) of cane sugar
- 320ml (1-1/4 cups) of sunflower oil (or coconut oil)
- 2 tablespoons of vanilla extract/essence
Makes 20-24 cupcakes
Steps
Basic Vanilla Vegan Cupcakes
Preheat the oven to 180ºC/350ºF. Prepare the muffin tray by adding cupcake holders/cases. Put to one side.- Alternatively, use a silicone cupcake baking sheet with molded holes.
Put the cider vinegar into a small bowl and add the plant-based milk. Stir this well and then put to one side. The mixture will now curdle and this is what should be happening.- Good plant-based milk options include almond, cashew, and oat milk.
Advertisement- Stir together the flour, sugar, baking powder, baking soda and salt. If you want chocolate cupcakes, add cocoa (about 1/2 cup) to this stage.
- Stir the oil and vanilla extract into the bowl containing the milk and vinegar. Mix together.
- Add the wet ingredients to the dry ingredients and beat together (by hand or with an electric hand-held mixer).
Fill the muffin pan. Usually fill each paper cupcake holder with about 1/4 cup of batter. If you prefer larger cupcakes, then add a half a cup but make sure the muffin pan is larger and the cupcake holders are bigger.
Bake for 18 - 20 minutes. If you can smell the cupcakes earlier, check to make sure they aren't browning earlier (this means they're more than ready). If you aren't certain, turn off the oven earlier and let them sit for a few more minutes rather than bake them into rocks.
Wait for the pan to cool down. Place cupcakes onto a wire rack to cool.- Ice the cupcakes. The flavor of icing or frosting can be improved by adding a little of your favorite juice to it instead of soy milk or water.
Finished.Advertisement
Basic Chocolate Vegan Cupcakes
Preheat the oven to 160ºC/315ºF. If using cupcake cases, arrange on a baking sheet now. If using a silicone cupcake sheet, simply have it ready.- Add the flour, cocoa powder, baking soda and pinch of salt to the mixing bowl. Mix to combine.
- Pour the plant-based milk, vinegar, sugar, oil and vanilla into another bowl. Whisk together well.
- To cut down on fat, substitute pumpkin puree for the oil. The substitution is 1:1, so use 160g (1-1/4 cup) of pumpkin puree.[1]
- Try almond, cashew, or oat milk in your recipe.
- Pour the liquid mixture into the flour mixture. Stir to combine thoroughly.
- Pour into the cupcake cases or cupcake holes.
Place into the oven. Bake for 20 to 25 minutes. If they smell strongly earlier, test with a wooden skewer; if it returns clean after sticking into a cupcake, they're ready.
Remove from the oven. Transfer the cupcakes to a wire cooling rack as quickly as possible when cool enough to handle. Let cool completely on the rack.
Frost as desired. Add standard frosting or make vegan butter cream.Advertisement
Community Q&A
- QuestionDo vegan cupcakes have eggs?
How.com.vn Staff EditorThis answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.
Staff AnswerHow.com.vn Staff EditorStaff AnswerNo, vegan cupcakes do not contain eggs. Instead, they use egg substitutes from plant sources, such as commercial egg replacement powders, apple sauce, mashed banana or ground flaxseed mixed with water. - QuestionCan vegans eat cupcakes?How.com.vn Staff EditorThis answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.
Staff AnswerHow.com.vn Staff EditorStaff AnswerYes, vegans can eat cupcakes, provided they are made without eggs, milk, butter and any other animal ingredients such as cochineal or gelatin. There are plenty of plant-based substitutes for conventional cupcake ingredients that can be used to make vegan cupcakes. Always check the cupcakes are made from vegan ingredients when eating out or buying cupcakes, if you are vegan. - QuestionCan I put marshmallows on vegan cupcakes?How.com.vn Staff EditorThis answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.
Staff AnswerHow.com.vn Staff EditorStaff AnswerOnly if the marshmallows are vegan. Most marshmallows are made with gelatin, which is derived from animals and is therefore not appropriate for vegan foods. There are vegan marshmallows, often available in health food stores or through online retailers selling vegan supplies. You can also make vegan marshmallows from scratch.
Tips
- You can add pureed fruit for delicious flavor changes. One small container of pureed fruit is sufficient for flavoring (the little containers that children take to school in their lunchboxes.) Try strawberry, apple, banana, apricot, peach etc. The cupcakes will not be as light and fluffy, however, so be prepared for a heavier cupcake if you add fruit but the added moisture content is a definite plus.Thanks
- Instead of using vegan sugar, you can replace it with equal parts maple sugar or rice syrupThanks
- Instead of using vegetable oil, try substituting it for walnut or macadamia nut oils if they are available to you. Coconut oil also produces good results. And olive oil works fine if it's all that's left in the pantry.Thanks
About this article
To make vegan cupcakes, start by mixing apple cider vinegar and soy milk in a bowl and setting it aside while it curdles. Then, in a separate bowl, combine flour, sugar, baking powder, baking soda, and salt. Next, stir vegetable oil and vanilla extract into the bowl with the curdled soy milk and then combine the wet and dry ingredients. Finally, pour the batter into a muffin tin lined with cupcake holders and bake the cupcakes for 18-20 minutes at 350 degrees Fahrenheit. To learn how to make chocolate vegan cupcakes, scroll down!
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