These vegan vanilla cupcakes are so light and fluffy that nobody would guess that they're eggless and dairy free! It's a super easy 1-bowl recipe that's light, moist and delicious. You only need 7 ingredients and 20 minutes!
1tablespoonapple cider vinegaror lemon juice or white vinegar
¾cup(150g) sugar
½cup(125ml) vegetable oil (such as sunflower or rapeseed)
1teaspoonvanilla extract
1 ½cups(175g) plain (all-purpose) flour
2teaspoonbaking powder
¼teaspoonsalt
For the Vegan Vanilla Frosting
½cup(100g) vegan butter, softened
¼teaspoonvanilla extract
2 ½cups(325g) powdered sugar
1teaspoonsoy milkor other dairy free milk
Instructions
Preheat oven to 175C / 350F and line a muffin tray with paper liners.
In a large mixing bowl, add the dairy free milk and stir in the vinegar, then set aside for 3 minutes to create vegan ‘buttermilk’. It may curdle slightly depending on the dairy free milk used, and this is absolutely fine.
Using a whisk or electric mixer, beat the sugar, oil and vanilla into the buttermilk for a couple of minutes until the sugar has dissolved.
Sift in the flour, baking powder and salt, and gently stir it into the mixture with a wooden spoon or spatula. Take care not to overmix, but ensure there’s no visible flour.
Spoon or pour the batter into the prepared muffin tray to fill each cup ¾ full.
Bake for 15 minutes, or until an inserted skewer comes out clean.
Let the cupcakes cool for 5 minutes in the tray then carefully transfer to a wire rack to cool completely.
For the vegan vanilla frosting
(Note, to be truly one-bowl, just give the mixing bowl a quick clean for the frosting.)
Beat the softened butter/margarin with an electric mixer until light and fluffy.
Sift in the powdered sugar, about ½ a cup at a time, beating well between each addition. You’ll probably need to scrape the sides of the bowl down periodically.
Beat in the vanilla.
If the frosting is too thin, add a little more powdered icing sugar (a tablespoon at a time). If it’s too thick, add dairy free milk a tablespoon at a time.
Spoon the frosting into a piping bag and frost the completely cooled cupcakes as desired (or just spread it onto them with a spoon).
Notes
These vegan vanilla cupcakes should be stored in an airtight container at room temperature for up to 3 days.
Un-frosted cupcakes can be frozen for up to 3 months.
Nutrition calculated without frosting or sprinkles.