Vegan Vanilla Cupcakes

Over the months -> years I've been baking....

I keep getting a wider and wider variety of requests from friends, family, and even co-workers!

Not long ago…I received my first request for Vegan cupcakes.

Gulp. Never done ‘Vegan-anything’ ever before!

But my friend was awesome, and helped me find a couple of ingredients when I got stuck (“where the heck do I find vegan butter??”)

These cupcakes were a HUGE hit, and the feedback was amazing! I’ve lost a good deal of the intimidation factor that’s always accompanied Vegan baking in my mind! DEFINITELY give these a try!

A classic vanilla cupcake base with vanilla frosting, topped with fruit and a mint leaf sprig – beautiful, classic flavors and colors!

I was intimidated just by the word ‘Vegan’ – don’t be!! These are just as easy as normal cupcakes, without ‘crazy’ or ‘weird’ ingredients, and they’re perfect for everyone – whether you’re vegan, dealing with a dairy intolerance or egg allergy, or just want an AMAZING vanilla cupcake!  

 

 

Vegan Vanilla Cupcakes and Frosting

Recipe slightly modified from Babble/Sheri Silver, previously adapted from Veggieful)

2 cups flour (I used all-purpose)  
4 teaspoons baking powder
¼ teaspoon salt
1 1/8 cup sugar
½ cup flavorless liquid oil (such as grapeseed, safflower, or I used avocado)
1 ½ cups c. non-dairy milk of choice (I used almond milk; coconut or soy would also work)
2 teaspoons vanilla extract  
1 tablespoon apple cider vinegar

 

Directions

Pre-heat oven to 350 degrees. Line a pan with 24 cupcake liners 24 (or just 20 if you want larger cupcakes). In a mixer bowl combine flour, baking powder, salt and sugar. Mix on low for a few seconds to combine. Add remaining ingredients and beat on medium till well blended and no lumps remain.

Fill the cupcake liners evenly with the batter (I find a large cookie scoop helpful for this part) and bake for 18-20 minutes, or till a toothpick tests clean or with just a couple of crumbs attached.

Remove cupcakes from pan; cool to room temperature before frosting.

 

Vegan Vanilla Frosting:

4 cups powdered sugar
1 cup melted and cooled vegan butter
4 teaspoons vanilla extract

Combine all ingredients in a mixer bowl. Beat on low till well combined, then increase speed to medium-high. Beat till light and fluffy. If frosting is too thick to pipe or spread, add more melted butter, a tablespoon at a time, till it reaches the right consistency. If it is too wet, add a little more powdered sugar.

 

Decorations / additional supplies:

½  cup Pomegranate aerils  
About 1 cup raspberries
About 1 cup blackberries
2 cups strawberries (I bought a 2-pound package)
20-24 fresh mint sprigs/leaves (I found a toothpick helpful for pressing these into the frosting)  

1 large piping bag / piping tip (I used my favorite star tip from this set)

Transfer frosting to piping bag, and piping in large swirls onto your cupcakes. Decorate each one with a combination of 2 or 3 berries and a few scattered Pomegranate aerils. Serve immediately, or cover and keep in the fridge for one to two days (they’ll keep for probably up to 3, but the juices/colors from the fruit may start to run).

 

 

Make this recipe? Let me know  how it went - or find me on Instagram and tag @IntensiveCakeUnit in your photo! 

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