Print

Vegan Vanilla Cupcakes

Adapted from HolyCowVegan these Vegan Cupcakes are perfect as wedding cupcakes, birthday cupcakes or any other sort of cupcake you need! They are just as good too!

Course Dessert
Servings 12 cupcakes
Calories 172 kcal

Ingredients

US Customary - Metric

Instructions

  1. Preheat oven to 350 degrees. Line a muffin tin with paper liners and set aside.
  2. In a large bowl, cream vegan butter with sugar. Stir in vanilla extract. In a measuring cup, stir soy milk together with vinegar. Set aside to curdle. In a separate bowl, measure out dry ingredients and stir to incorporate. Alternate stirring in wet and dry ingredients beginning and ending with dry. Scrape sides of bowl and mix again briefly. Spoon batter into prepared muffin tins to be 2/3-3/4 way full. Bake 15-20 minutes or until very lightly browned and toothpick comes out clean or with a few moist crumbs after being inserted. Cool and frost as desired.
  3. Variations: Lemon Cupcakes- stir in 1 teaspoon lemon extract to batter with vanilla.Chocolate Chip Cupcakes- stir in 1/2 cup vegan mini chocolate chips to batter.
Nutrition Facts
Vegan Vanilla Cupcakes
Amount Per Serving
Calories 172 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 114mg5%
Potassium 77mg2%
Carbohydrates 24g8%
Sugar 13g14%
Protein 2g4%
Vitamin A 80IU2%
Vitamin C 1.5mg2%
Calcium 45mg5%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.