Vegan Vanilla Cupcakes
Soft and fluffy vegan vanilla cupcakes topped with creamy vanilla frosting.
- Prep Time: 15 minutes
- Bake Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 Cupcakes 1x
- Category: Cakes and Cupcakes
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
For the Cupcakes
1 1/2 c all purpose flour
1 c sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c nondairy yogurt
1/2 c nondairy milk
1/2 c canola oil
2 tsp vanilla extract
For the Frosting
1 c non-hydrogenated shortening
1/4 c vegan butter
3 1/2 c powdered sugar
3 tbsp nondairy milk
1 tsp vanilla extract
pinch of salt
Instructions
- Prep: Preheat oven to 350 degrees F (175 C) and line a 12-cup cupcake pan with paper liners. Set aside.
- Make the Batter: Add all purpose flour, sugar, baking powder, baking soda and salt to a large bowl and whisk together. In a small bowl, vigorously whisk together nondairy yogurt, nondairy milk, canola oil and vanilla extract until completely smooth. Pour this mixture over the dry ingredients and whisk together until just combined. Do not over-mix.
- Bake: Fill each cupcake liner about 2/3 to 3/4 of the way full with prepared batter. You should have 12 total cupcakes. Do not over-fill the liners. Place cupcake pan on center rack of preheated oven and bake 18-22 minutes or until toothpick inserted into the center of a cupcake comes out clean with only a few crumbs clinging to it. Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Make the Frosting: While cupcakes are cooling, make the frosting. Add shortening and vegan butter to a large bowl and beat together with an electric hand mixer or stand mixer until light and fluffy. Add in the powdered sugar, nondairy milk, vanilla and salt and continue beating until frosting comes together.
- Frost and Serve: Using a piping bag and piping tips, an offset spatula or a butter knife, frost completely cool vanilla cupcakes as desired. Spread on a thin layer or pile it high. Serve.
Notes
*Frosted cupcakes will keep in an airtight container at room temperature for 2-3 days. They will keep in the refrigerator for 3-4 days. Unfrosted cupcakes can be stored in the freezer for up to a month.
*If the frosting is a little too stiff for your liking, add an additional tablespoon of nondairy milk. If it's too runny, add a little more powdered sugar.
