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My review
Vegan Cupcakes
cornfairy
"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."
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Ingredients
25 m servings 152 calsOriginal recipe yields 18 servings (18 cupcakes)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 152 calories; 6.4 g fat; 22.6 g carbohydrates; 1.5 g protein; 0 mg cholesterol; 167 mg sodium. Full nutrition
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Reviews
Read all reviews 307383 Ratings
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Most helpful positive review
2/12/2009
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 s...
Most helpful critical review
7/19/2011
I'm not sure what happened - but this recipe did not work. The finished product was gummy and all the cupcakes sunk when I took them out of the oven. They were very oily.
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2/12/2009
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 s...
1/12/2009
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 vanil...
6/1/2008
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...
9/18/2009
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 oi...
3/6/2009
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)!
4/24/2009
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, cuttin...
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 sod...
10/17/2010
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. The...
11/25/2008
I tried this recipe because I didn't have any cow milk or eggs in the house but I really, really wanted some cupcakes. I used vanilla flavored oat milk, cake flour instead of all-purpose flour,...