Vegan Vanilla Cupcake Recipe

Vegan Vanilla Cupcakes Nora Cooks

WebMar 15, 2022 · Set aside to curdle (this is vegan buttermilk). In a large bowl, whisk together flour, sugar, baking powder and salt. Pour in milk/vinegar …

1. Preheat the oven to 350 degrees F and line a 12-cup muffin pan with paper liners. I usually spray the liners with a little oil as well to prevent sticking.
2. Combine the soy milk and apple cider vinegar in a measuring cup or bowl, give a little stir and set aside for a few minutes to curdle.
3. In a large bowl, whisk together the flour, sugar, baking powder and salt until combined.
4. Now pour in the milk/vinegar mixture, canola oil and vanilla. Stir with the whisk, large spoon or a hand mixer until well combined. There may be a few small lumps, but you don't want any large lumps in the batter.

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The Best Vegan Vanilla Cupcake it doesn't taste like …

WebJun 8, 2014 · Preheat your oven to 350F (180C). For cupcakes: lightly grease or line a cupcake pan with 24 paper liners. For a cake: lightly …

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1. Preheat your oven to 350F (180C). For cupcakes: lightly grease or line a cupcake pan with 24 paper liners. For a cake: lightly grease two 9-inch round cake pans.
2. In a large bowl, whisk the dry ingredients together.
3. In a medium bowl, mix the wet ingredients together. Pour the wet ingredients into the dry and mix until the batter just comes together, don’t over mix. Evenly divide batter among the cupcake or cake pans. For cupcakes: Bake 18-20 minutes until the tops are lightly golden and a toothpick inserted into the center comes out clean. For 9-inch cake: bake for 22 - 28 minutes until the tops are lightly golden and a toothpick inserted into the center comes out clean.
4. To make the frosting: mix together the vegan butter, vegetable shortening, powdered sugar, and vanilla extract. Add 1 - 4 tablespoons of non-dairy milk as needed to reach desired frosting consistency. Let cakes cool completely before frosting.

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One Bowl Perfect Vegan Vanilla Cupcakes Keeps moist …

WebJan 4, 2023 · Prepare the vegan buttermilk by whisking together the dairy free milk and apple cider vinegar in a small bowl. Set aside for 5 …

1. Preheat the oven to 350F and line a 12 cup-cupcake tin with cupcake liners. Prepare the vegan buttermilk by whisking together the dairy free milk and apple cider vinegar in a small bowl. Set aside for 5 minutes. If using a stand mixer, make sure you’re using the whisk attachment. Otherwise, you can use a large bowl and a hand mixer.
2. In a medium bowl, whisk together the flour, baking powder, and baking soda until combined. Set aside. Add the vegan butter to a large bowl or a stand mixer bowl, along with the sugar. Use a hand mixer or the stand mixer to cream together until the sugar has almost dissolved, about 2 minutes. Add in the unsweetened applesauce and vanilla extract (and optional vanilla powder), and cream again until combined. Sift in half of dry ingredients and half of the vegan buttermilk mixture, and use the stand mixer or hand mixer to mix together on medium speed. Add in the remaining dry ingredients and buttermilk mixture, and mix only until the dry ingredients have JUST combined.
3. Use a large cookie scoop or a spoon to fill each cupcake liner about 2/3 of the way full. Place the cupcake tin into the oven and bake for 18-20 minutes, or until the toothpick comes out clean. Another way to test this is the tops of the cupcakes should be lightly golden and the cupcake should spring back at a light touch.
4. Remove from the oven and allow the cupcakes to cool completely before making the vegan buttercream frosting.

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