Luscious Vegan Vanilla Cupcakes
Indulge your sweet tooth with these Luscious Vegan Vanilla Cupcakes, a delightful dessert that’s perfect for any occasion! Soft, moist, and packed with a rich vanilla flavor, these cupcakes are made with simple, plant-based ingredients, ensuring they are suitable for everyone. The addition of almond extract gives them a subtle nutty note, enhancing their deliciousness. Whether you’re celebrating a birthday, hosting a gathering, or just treating yourself, these cupcakes are sure to impress. Serve them plain or top with your favorite frosting for a truly memorable dessert experience!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Soy milk
1 cup (plain)
Apple cider vinegar
1 teaspoon (for curdling with soy milk)
All-purpose flour
1 1/4 cups (sifted)
Cornstarch
2 tablespoons (sifted)
Baking powder
3/4 teaspoon (sifted)
Baking soda
1/2 teaspoon (sifted)
Salt
1/2 teaspoon (sifted)
Canola oil
1/3 cup (plain)
Granulated sugar
3/4 cup (plain)
Vanilla extract
2 teaspoons (plain)
Almond extract
1/4 teaspoon (plain)
Instructions
1
Preheat your oven to 180°C (350°F) and line a cupcake pan with 12 cupcake liners.
2
In a small bowl, whisk together the soy milk and apple cider vinegar. Allow the mixture to sit for about 5-10 minutes until it curdles. This will create a vegan buttermilk substitute.
3
In a large mixing bowl, combine the curdled soy milk mixture, canola oil, granulated sugar, vanilla extract, and almond extract. Use a whisk to blend everything until smooth and well combined.
4
Sift the all-purpose flour, cornstarch, baking powder, baking soda, and salt into the liquid mixture. Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
5
Evenly distribute the batter into the prepared cupcake liners, filling each about 2/3 full.
6
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7
Remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Frost or enjoy plain!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Luscious Vegan Vanilla Cupcakes?
They are a soft, moist, and plant-based dessert flavored with vanilla and a subtle hint of almond.
Is this recipe strictly vegan?
Yes, these cupcakes are made entirely with plant-based ingredients such as soy milk and canola oil.
What temperature should the oven be set to?
Preheat your oven to 180°C (350°F) before baking.
How many cupcakes does this recipe make?
This recipe is designed to make 12 cupcakes.
How do you make the vegan buttermilk substitute?
Whisk together the soy milk and apple cider vinegar and let it sit until it curdles.
How long should I let the milk and vinegar mixture sit?
Allow the mixture to sit for about 5 to 10 minutes to ensure it curdles properly.
What type of oil is used in this cupcake recipe?
The recipe calls for 1/3 cup of canola oil.
What is the purpose of adding almond extract?
Almond extract provides a subtle nutty note that enhances the overall flavor profile.
Should the dry ingredients be sifted?
Yes, you should sift the flour, cornstarch, baking powder, baking soda, and salt to ensure a smooth batter.
Why is it important not to overmix the batter?
Gently folding the ingredients prevents overmixing, which helps keep the cupcakes soft and moist.
How much should I fill the cupcake liners?
Each cupcake liner should be filled approximately 2/3 full with batter.
What is the baking time for these cupcakes?
The cupcakes should bake for 20 to 25 minutes.
How can I tell if the cupcakes are fully baked?
Insert a toothpick into the center; if it comes out clean, the cupcakes are done.
How long should the cupcakes cool in the pan?
Allow the cupcakes to cool in the pan for about 5 minutes after removing them from the oven.
Where should the cupcakes cool after being removed from the pan?
Transfer the cupcakes to a wire rack to allow them to cool completely.
Can these cupcakes be frosted?
Yes, you can top them with your favorite vegan frosting or enjoy them plain.
What type of flour is recommended?
The recipe uses 1 1/4 cups of all-purpose flour.
Is cornstarch included in the recipe?
Yes, 2 tablespoons of cornstarch are added to the dry ingredient mix.
How much baking powder is needed?
The recipe requires 3/4 teaspoon of baking powder.
Is baking soda used in addition to baking powder?
Yes, 1/2 teaspoon of baking soda is used for leavening.
What kind of sugar should I use?
The recipe specifies 3/4 cup of granulated sugar.
How much vanilla extract is included?
The recipe uses 2 teaspoons of vanilla extract for a rich flavor.
What role does apple cider vinegar play in this recipe?
It reacts with the soy milk to create a vegan buttermilk substitute, which helps the cupcakes rise.
Are these cupcakes suitable for parties?
Absolutely, they are perfect for birthdays, gatherings, or any special occasion.
What is the texture of these cupcakes?
They are described as soft, moist, and indulgent.
Can I use any milk alternative?
The recipe specifically recommends soy milk as it curdles well with vinegar.
How much salt is in the recipe?
The recipe includes 1/2 teaspoon of salt.
Should the liquid mixture be smooth before adding dry ingredients?
Yes, use a whisk to blend the wet ingredients until they are smooth and well combined.
What equipment is needed to bake these?
You will need a cupcake pan, 12 liners, mixing bowls, a whisk, a sifter, and a wire rack.
Are the ingredients simple to find?
Yes, the cupcakes are made with simple, accessible plant-based pantry staples.