Dairy-Free and Eggless Vanilla Cupcakes (Vegan)
Easy dairy free vanilla cupcakes made completely without eggs, milk, or butter! This foolproof recipe creates unbelievably moist and tender vegan vanilla cupcakes with oil and a few pantry staples in just 30 minutes.
Servings: 12 cupcakes
Ingredients
- 1 ⅔ cups all-purpose flour (205 g )
- 2 tablespoons cornstarch
- 1 cup sugar (200 g)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup vanilla flavored plant milk (soy, almond, etc.)
- ⅓ cup grapeseed oil (any flavored neutral oil)
- 1 tablespoon apple cider vinegar
- 1 tablespoon pure vanilla extract
- Vegan vanilla buttercream frosting
Instructions
- Preheat your oven to 350°F (177°C) and line a standard 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, sift together the all-purpose flour, cornstarch, sugar, baking powder, baking soda, and salt. Then whisk until well combined.
- In a separate medium bowl or large liquid measuring cup, mix together the vanilla almond milk, oil, apple cider vinegar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a rubber spatula just until the batter is smooth and no dry flour remains. Stop mixing as soon as it comes together.
- Divide the batter evenly among the 12 lined cupcake cavities. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the hot pan for about 2 minutes, then carefully transfer them to a wire rack and allow them to cool completely.
- Finish with your favorite vegan frosting and enjoy!
Notes
- Storage Instructions: Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days. If frosted, store them in the refrigerator for up to 5 days, but allow them to sit at room temperature for 30 minutes before serving.
- Do Not Overmix: Eggless batters are very prone to becoming dense or rubbery if overworked. Fold the wet and dry ingredients together gently and stop the second the dry streaks of flour disappear. A few tiny lumps are perfectly fine.
- Room Temperature Ingredients: Ensure your almond milk is at room temperature before you start. If you pour cold milk into the oil, it can impact the texture and baking time.
- Measure Your Flour Correctly: If you aren't using a kitchen scale to weigh the flour, make sure to use the "spoon and level" method. Scooping directly from the bag packs too much flour into the cup, resulting in dry cupcakes.
Nutritional information is an estimate provided for your convenience. Values may vary slightly depending on the exact brands and measuring methods used.
Nutrition
Serving: 1cupcake | Calories: 187kcal | Carbohydrates: 31g | Protein: 2g | Fat: 6.5g | Saturated Fat: 1g | Sodium: 160mg | Potassium: 45mg | Fiber: 0.5g | Sugar: 17g | Calcium: 45mg | Iron: 1mg
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