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Basic Vegan Vanilla Cupcake

Easy to make and delicious vegan vanilla cupcakes recipe. These basic cupcakes are great as is with a simple vanilla or chocolate frosting.
Author: Pavani
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: American
Servings: 10 Cupcakes

Ingredients

  • 1¼ cups All purpose Flour
  • 2 tablespoons Cornstarch
  • ¾ teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 cup Unsweetened Non dairy Milk, almond, oat or soy
  • 1 teaspoon Apple cider Vinegar
  • ⅓ cup Canola Oil
  • ¾ cup Sugar
  • 2 teaspoon Vanilla extract

Instructions

  • Preheat oven to 350°F and line muffin pan with cupcake liners.
  • Whisk the non-dairy milk and vinegar in a measuring cup and set aside for a few minutes to curdle.
  • In a large bowl, whisk together the milk mixture, oil, sugar, vanilla until the sugar dissolves.
  • Sift in the flour, cornstarch, baking powder, baking soda and salt and mix until no big lumps remain.
  • Fill cupcake liners ⅔rds of the way full and bake for 20~22 minutes or until a toothpick inserted in the center comes out clean.
  • Transfer to a cooling rack and let them cool completely before frosting.

Nutrition

Serving: 1Cupcake | Calories: 193kcal | Carbohydrates: 29g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 236mg | Potassium: 19mg | Fiber: 1g | Sugar: 15g | Calcium: 50mg | Iron: 1mg
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