Oh my friends, are you in for a treat today! We���ve got the cream of the crop, the creme de la creme – Vegan Vanilla Cupcakes! So delightful, superb for birthday parties, bridal showers, afternoon tea or even if you just fancy a little pick-me-up. They’re everything you want in a cupcake – moist, fluffy, and absolutely irresistible. Plus, they’re vegan, so they’re perfect for everyone to enjoy! Bet ya, once you serve this finger-lickin’ goodness, it would leave folks scurrying for seconds!
Our Vegan Vanilla Cupcakes are bound to make your day brighter with each fluffy and moist bite. They’re light yet sumptuously satisfying, and indeed a simple pleasure in life. Now, imagine crafting this masterpiece from scratch and tasting it���pure bliss, right?
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 12 cupcakes
- Yield: 1 dozen
Now get your aprons on, preheat that oven, and lets bake us some sweet vegan miracles!
Ingredients & Equipment You’ll Need
- 1 �� cups all-purpose flour
- �� cup sugar
- 2 teaspoons baking powder
- �� teaspoon salt
- �� cup almond milk
- ��� cup canola oil
- 2 teaspoons vanilla extract
Equipment: Oven, muffin tin, cupcake liners
The all-purpose flour is your canvas in this masterpiece while the almond milk gives it a delicate texture. The canola oil is our secret to lavish moistness, and of course, the vanilla extract is the icing on the cake, it gives the unmistakable vanilla aroma we all adore!
If allergies are an issue, sunflower oil can replace canola oil, and soy milk can be a substitute for almond milk. Happy Baking!
How To Make Vegan Vanilla Cupcakes
- First, preheat your oven to 375��F (190��C). Line a muffin tin with cupcake liners.
- In a large bowl, sift together the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the almond milk, canola oil, and vanilla extract. Gradually add this to the dry ingredients, stirring until just combined.
- Pour the batter evenly into the cupcake liners, filling them about two-thirds full. Bake for 18-20 minutes, or until a toothpick comes out clean.
- Once they’re baked, let them cool in the tin for a bit, and then transfer to a wire rack for full cooling. Finally, frost as you desire and serve!
Tips For The Best Results
- Don’t overmix the batter. It can make the cupcakes dense instead of light and fluffy.
- Always preheat your oven; it ensures the perfect rise.
Storage Tips
- Store in an airtight container at room temperature for up to 2 days, or refrigerated for up to a week.
Frequently Asked Questions
Q: Can I use a different type of flour?
A: Yes, you can substitute the all-purpose flour with gluten-free flour, for instance.
Q: Can I freeze these cupcakes?
A: Yes, unfrosted cupcakes can be frozen for up to 3 months. Just thaw overnight in the refrigerator and frost before serving.
Q: Can I add some chocolate chips?
A: Of course! Feel free to customize the cupcakes as you desire.
Q: What kind of frosting can I use?
A: Vegan buttercream, cream cheese frosting, or a simple dusting of powdered sugar. Whatever tickles your fancy!
Q: I don’t have cupcake liners, what can I do?
A: You can directly grease the muffin tin. They should pop out rather simply after cooling.
Nutritional Facts of Vegan Vanilla Cupcakes
Each Vegan Vanilla Cupcake has approximately 195 calories, 3.2 grams of protein, 24.2 grams of carbohydrates, and 10.2 grams of fat.
What a delight it’s been to share our Vegan Vanilla Cupcake joy with your folks! Baking doesn’t have to be complicated to be delightful, and these cupcakes are proof of that. Serve ’em warm and watch eyes light up with joy. After all, there ain’t no love sincerer than the love for cupcakes!
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