These taste amazing and are quick to make! You can play around and substitute different milks, oils and extracts; just about any will work. I've listed my favorites. Unfortunately, this recipe doesn't rise well as a cake, but cupcakes are more fun anyway! These are great with a simple frosting of cocoa powder, powdered sugar and orange juice.

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
18
Yield:
18 cupcakes
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.

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  • Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.

  • Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.

Nutrition Facts

152 calories; protein 1.5g 3% DV; carbohydrates 22.6g 7% DV; fat 6.4g 10% DV; cholesterolmg; sodium 167.4mg 7% DV. Full Nutrition

Reviews (353)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/13/2009
YUM!!! This recipe is amazing!!! I am an avid baker and love, love, love cupcakes! My tried and true cupcake recipe had previously been a variation of the Magnolia vanilla cupcake recipe, but since my boyfriend's daughter is now a vegan, I needed to find something to bake for her birthday. All I can say is WOW! The texture was great, moist, dense enough (but not too dense), with a faint coconut aroma (due to the coconut oil). My boyfriend actually said these were the best cupcakes I'd ever made and has now been officially converted to a cupcake lover. I served these with a confectioner's sugar "quick frosting": a 1 lb. box of confectioner's sugar, 1/4 c. orange juice (or an orange reduction using vegan butter & agave syrup for a little more flavor), about a 1/2 tbsp. of orange zest, and 1 tsp of bourbon vanilla. I've already made this recipe twice (in two weeks) and will continue to use it, even for my non-vegan friends and family. Read More
(351)

Most helpful critical review

Rating: 1 stars
04/29/2013
I followed the directions, which said to add the coconut oil to the almond milk, but didn't mention that you need to let the almond milk sit out long enough to be above room temperature before you add the oil. If you don't do this, there is NO WAY your coconut oil will do anything other than revert back to it's hardened state, and you'll have massive clumps of coconut oil in your batter that cannot be broken up by any means, which will do nothing other than utterly ruin the batter, and leave you absolutely infuriated. Details like this NEED to be in the recipe since not everyone likes to consider the physics of a 4 1/2 star recipe that should be fine as is. In hindsight, this error should not have happened since I know that coconut oil will solidify at 76 degrees, but when I'm making a recipe, I simply expect the recipe to be accurate, and since the recipe list did not call for WARM milk, it was not. Read More
(48)
454 Ratings
  • 5 star values: 350
  • 4 star values: 63
  • 3 star values: 19
  • 2 star values: 5
  • 1 star values: 17
Rating: 5 stars
02/13/2009
YUM!!! This recipe is amazing!!! I am an avid baker and love, love, love cupcakes! My tried and true cupcake recipe had previously been a variation of the Magnolia vanilla cupcake recipe, but since my boyfriend's daughter is now a vegan, I needed to find something to bake for her birthday. All I can say is WOW! The texture was great, moist, dense enough (but not too dense), with a faint coconut aroma (due to the coconut oil). My boyfriend actually said these were the best cupcakes I'd ever made and has now been officially converted to a cupcake lover. I served these with a confectioner's sugar "quick frosting": a 1 lb. box of confectioner's sugar, 1/4 c. orange juice (or an orange reduction using vegan butter & agave syrup for a little more flavor), about a 1/2 tbsp. of orange zest, and 1 tsp of bourbon vanilla. I've already made this recipe twice (in two weeks) and will continue to use it, even for my non-vegan friends and family. Read More
(351)
Rating: 5 stars
01/14/2009
These were great! I didn't have almond milk but is subsituted soy milk and added 1/4 teaspoon of almond extract. I just used vegetable oil. I made icing with vegan butter powder milk and vanilla extract. Read More
(191)
Rating: 5 stars
06/02/2008
I was very impressed with this recipe. I was having a guest to dinner who is lactose intolerant, so I needed a milk-free dessert. These were very easy to make and taste very similar to regular cupcakes. I used rice milk and canola oil because that is what I had on hand, and I curdled the milk with lemon juice b/c my guest couldn't eat vinegar, and the cupcakes were great! This is a keeper! Read More
(147)
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Rating: 5 stars
09/21/2009
These were DELICIOUS! Some of the best cupcakes I've ever had. Loved the coconut flavor. I made a coconut frosting to go on it as well. 1 cup powdered sugar 1 cup coconut 1 Tbsp coconut oil and 1/4 cup almond milk. Combine in a saucepan bring it to a boil boil 5 min. Spread it while it's lukewarm. It complemented it nicely. Read More
(95)
Rating: 5 stars
03/09/2009
I made vegan chai cupcakes! I swapped about 2 tbsp of the sugar for a sweetened powdered chai mix and these came out spicy-sweet and delicious (even without frosting)! Read More
(79)
Rating: 5 stars
10/16/2011
Update 10/15/11-I made this batter into processed-sugar free biscotti by using my modified recipe below pouring the batter into a 9 x 13 pan baking it (check at 20 minutes) cooling it cutting it into biscotti shapes laying them cut side up on a cookie sheet and baking them for 10 to 15 minutes on each side. See bakingribbons.blogspot.com for complete instructions. Update 12-05-09 made again today Instead of sugar I used 1/2 cup granulated splenda 1/4 cup Agave syrup and reduced the Rice milk to 1 1/4 cups. Also subsituted whole wheat pastry flour for 1 cup of the flour. Sprinkled sliced almonds on top. Baked 13 min and they were done. Finished with a mix of cinnamon and splenda sprinkled on top right out of the oven. Diabetics can eat this. READ ORIGINAL REVIEW FOR CHANGES: I just made these they are delish!!! As the recipe and reviewers say easy to modify to your tastes. I made 12 cupcakes and put the rest of the batter in an 8x8 pan for a little cake. YUMMY! I used Rice milk instead of almond milk canola oil instead of coconut oil 1 tablespoon lemon juice instead of vinegar 3/4 teaspoon almond extract instead of vanilla and I added 1 teaspoon cinnamon. They are wonderful!!! Read More
(72)
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Rating: 5 stars
10/21/2008
Great recipe! I've found that vegan recipes work well for my family, as my oldest son is allergic to milk and corn, and even though I needed to substitute the baking powder for 1/2 t baking soda and 1 t cream of tartar, (baking powder contains cornstarch), these are great cupcakes! We use jam for frosting, as powdered sugar also contains cornstarch, and my youngest son is allergic to citrus. But, we will make these frequently! Read More
(50)
Rating: 1 stars
04/29/2013
I followed the directions, which said to add the coconut oil to the almond milk, but didn't mention that you need to let the almond milk sit out long enough to be above room temperature before you add the oil. If you don't do this, there is NO WAY your coconut oil will do anything other than revert back to it's hardened state, and you'll have massive clumps of coconut oil in your batter that cannot be broken up by any means, which will do nothing other than utterly ruin the batter, and leave you absolutely infuriated. Details like this NEED to be in the recipe since not everyone likes to consider the physics of a 4 1/2 star recipe that should be fine as is. In hindsight, this error should not have happened since I know that coconut oil will solidify at 76 degrees, but when I'm making a recipe, I simply expect the recipe to be accurate, and since the recipe list did not call for WARM milk, it was not. Read More
(48)
Rating: 5 stars
10/20/2010
Really amazing vegan cupcakes (and I've made plenty before!). I couldn't find my cupcake tray, so had to settle for making flatter fairy cakes instead. But they came out very nice and moist. They didn't rise very much (This is always a problem with vegan cakes.), but when they're that delicious I didn't really mind. I used regular sunflower oil instead of coconut oil, soy milk instead of almond milk, and white wine vinegar instead of apple cider vinegar. Absolutely delicious cupcakes, that I will be making for years to come. Thank you for the recipe! Read More
(45)