Make Vegan Cupcakes

No need to give up wicked cakes when you toss the eggs, butter, and milk! Here's a great vegan cupcake recipe 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

Method 1: Basic Vanilla Vegan Cupcakes:
Servings: 18 - 24 (fewer if you opt for larger-sized cupcakes)

  • 1 tablespoon (15ml) apple cider vinegar
  • 1 1/2 cups (350ml) plain soy milk
  • 2 3/4 cups (345g) self raising flour
  • 2 teaspoons (10g) baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (200g) sugar
  • 1/2 cup (120ml) vegetable oil
  • 1 teaspoon Make a Vanilla Scent Using Extract
  • Vegan icing of your choice

Method 2: Basic Chocolate Vegan Cupcakes:
Makes approx. 20-24 cupcakes:

  • 275g (2 cups) plain or all-purpose flour (sifted)
  • 100g (3/4 cup) quality cocoa powder (sifted)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • Pinch of salt
  • 450ml (1-3/4 cup) unsweetened soy milk
  • 2 teaspoons red wine or apple cider vinegar
  • 320g (1-2/3 cups) caster/superfine sugar
  • 320ml (1-1/4 cups) sunflower oil (or coconut oil)
  • 2 tablespoons vanilla extract/essence

Steps

Basic Vanilla Vegan Cupcakes

  1. 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.
  2. Put the cider vinegar into a small bowl and add the soy milk. Stir this well and then put to one side. The mixture will now curdle and this is what should be happening.
  3. 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.
  4. Stir the oil and vanilla extract into the bowl containing the soy milk and vinegar. Mix together.
  5. Add the wet ingredients to the dry ingredients and beat together (by hand or with an electric hand-held mixer).
  6. 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.
  7. 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.
  8. Wait for the pan to cool down. Place cupcakes onto a wire rack to cool.
  9. 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.
  10. Finished.

Basic Chocolate Vegan Cupcakes

  1. 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.
  2. Add the flour, cocoa powder, baking soda and pinch of salt to the mixing bowl. Mix to combine.
  3. Pour the soy milk, vinegar, sugar, oil and vanilla into another bowl. Whisk together well.
  4. Pour the liquid mixture into the flour mixture. Stir to combine thoroughly.
  5. Pour into the cupcake cases or cupcake holes.
  6. 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.
  7. 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.
  8. Frost as desired. Add standard frosting or make vegan butter cream.

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.
  • Instead of using vegan sugar, you can replace it with equal parts maple sugar or rice syrup
  • 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.
  • You can replace the plain soy milk with other flavors like chocolate or vanilla if you want to experiment with changing the flavor of the cupcakes.
  • Experiment with the flavors of either recipe by replacing the vanilla extract with fragrant ingredients like neroli orange oil, rosewater, orange blossom water or coconut extract.

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