• Messy Vegan Baker

Vanilla Cupcakes

Looking for a delicious easy vanilla cupcake recipe to celebrate something? Or maybe you’re just craving a cupcake? I’ve been there. So look no further! These cupcakes are moist, tender, and full of sugary vanilla goodness!

This recipe is based off of Mark Bittman’s How to Bake Everything.









Makes 12 cupcakes

Ingredients:


Batter:

3/4 c vegan butter, softened

1/2 c granulated sugar

3 egg whites*

1/2 tsp vanilla extract

Drop almond extract, optional

1 c cake flour or all purpose flour**

1/2 tbsp baking powder (or 1 1/2 tsp)

Pinch salt

1/2 c plant based milk, ideally a thicker milk, like cashew or oat

Frosting:

1/2 c vegan butter

2 1/2 - 3 c powdered sugar

1 tsp vanilla extract

1 - 3 tsp plant based milk, if needed

Notes:

*I used Ener-G replacer for the egg whites, but if you don’t have a commercial egg replacer or don’t want to use one, you can use 2 tbsp of aquafaba

**If you don’t have cake flour, you can make it! It’s super easy. For every cup of flour, put in 2 tbsp of corn starch, and then fill the rest of the cup with flour. And ta-da! You have cake flour.

Directions:

  1. Preheat the oven to 350 degrees F

  2. Line a cupcake tray with liners, or spray it with oil and set aside

  3. In a stand mixer or bowl, mix the butter until it’s smooth

  4. Add in the granulated sugar and cream until it’s a light, fluffy, smooth mixture

  5. Beat in the egg whites until thoroughly combined

  6. Add in the vanilla and almond extract, if using, and beat until well mixed

  7. Stop the mixer and add in the flour, baking powder, and salt

  8. Mix on the lowest setting until everything is JUST combined so the gluten doesn’t start to form

  9. Using a scoop or measuring cup, spoon the better into the cupcake pan, about 3/4 full

  10. Bake the cupcakes for 15 - 18 minutes or until a toothpick inserted comes out clean or with a few crumbs

  11. Let the cupcakes cool off for about 5 minutes or so and then transfer them onto a cooling wrack and let cool completely

  12. Make the frosting by creaming the butter in a bowl, then add in the powdered sugar and vanilla, if using, and beat until smooth and creamy

  13. If the frosting is clumping up instead of becoming creamy, add in plant based milk about 1 tsp at a time and mix until the frosting begins to look smooth and creamy again

  14. Frost your cupcakes and put them in an air tight container in the fridge for up to a week

  15. Enjoy!

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