Vegan Vanilla Cupcakes
The ultimate fluffy, moist, and soft Vegan Vanilla Cupcakes with Vanilla Buttercream! Only 8 ingredients, oil-free, light, tender, and gorgeous!
The ultimate fluffy, moist, and soft Vegan Vanilla Cupcakes with Vanilla Buttercream! Only 8 ingredients, oil-free, light, tender, and gorgeous!
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/2 teaspoons apple cider vinegar
- i use this scale.
- 2 tablespoons (40g) pure maple syrup
- 1 1/2 cups (192g) regular all-purpose white flour
- 1/2 cup + 1 tablespoon (108g) granulated white sugar (i u
- 1 cup (240g) full-fat coconut milk, room temp! (see dir
- 1 tablespoon (15g) vanilla extract
- this recipe requires the full-fat coconut milk in there is absolutely zero coconut taste in it! the rich sweetnes
- always use a scale for accuracy when baking following my gram weights listed. you never need cups, just the
- i used this wedding cupcakes buttercream
- all vegan butter frosting
- oil-free buttecream
- Carbohydrate 6.0051349879547 g
- Cholesterol 248.924999990059 mg
- Fat 93.1378499978129 g
- Fiber 0 g
- Protein 5.01949999177356 g
- Saturated Fat 58.973979998638 g
- Serving Size 1 1 dozen cupcake (246g)
- Sodium 1852.47829973828 mg
- Sugar 6.0051349879547 g
- Trans Fat 6.49965499988816 g
- Calories 864 calories
Step-by-step
- Preheat the oven to 350°F (177°C) and line a muffin pan with 12 parchment paper muffin liners. These help prevent sticking.
- To a large bowl, add the flour, sugar, baking powder, baking soda, and salt and use a large whisk to whisk very well.
- To a separate bowl, scrape all of the full-fat coconut milk out of the can (all the cream and water) and whisk well so that it is completely smooth. The fat tends to separate from the water and sometimes be lumpy. Therefore, it's crucial that it is mixed BEFORE adding to the cake batter, so you get the correct fat amount and the cupcakes turn out correctly.
- To a medium bowl, add the 1 cup (240g) of coconut milk, syrup, vanilla, and vinegar. Stir until smooth.
- Slowly pour the liquids over the dry ingredients as you whisk the mixture gently until the batter is smooth and no longer lumpy. You want it smooth but be careful about over-mixing or it can make the cupcakes chewy.
- Divide the batter using a 1/4 measuring cup or ice cream scoop into the 12 liners. The batter will only fill about 1/2 way up, so don't be tempted to use less liners and overfill them. The cupcakes will rise A LOT, so divide into 12!
- Pick up the pan and jiggle it a bit side to side to allow the cupcake batter to naturally flatten out on the tops.
- Bake for 15 minutes OR UNTIL the toothpick is clean. A few DRY crumbs are ok. They should rise fluffy, golden, and perfect. 15 minutes was perfection for both of my trials.
- Cool completely before frosting or the frosting will melt. (a good hour or so)
- Decorate as desired. I used the buttercream from my Wedding Cupcakes but refer to the post for other options, if desired.
- Cover the remaining cupcakes in a cake dome and store at room temperature.
My Unexpected Baking Adventure: Vegan Vanilla Cupcakes
Baking has never been my strong suit. I’m more of a “grab-and-go” kind of gal, usually opting for a quick smoothie or a pre-made salad for lunch. My kitchen skills primarily revolve around boiling water for pasta or whipping up a simple omelet. However, a recent trip to a vegan bakery completely changed my perspective. The cupcakes were unbelievably moist and fluffy – a far cry from the dry, crumbly vegan cakes I’d tried in the past. Intrigued, I decided to embark on a baking adventure, determined to recreate that magical experience in my own kitchen.
The journey wasn't without its challenges. I'm not exactly known for my patience, and the meticulous measuring and precise timing required for baking were a departure from my usual chaotic culinary approach. The initial attempts resulted in a few… let's just say "interesting" variations. Some were too dense, others were too sweet, and a couple even resembled small volcanoes more than cupcakes. But I persevered, driven by the memory of those perfect vegan cupcakes I'd sampled at the bakery. Each failed attempt was a learning experience, a step closer to my goal.
Eventually, I stumbled upon a recipe that seemed promising. It was simple, with a manageable ingredient list. The key, I learned, was in the careful attention to detail. Making sure the coconut milk was thoroughly blended, gently mixing the batter to avoid over-mixing – these seemingly small steps made a world of difference. And finally, after many attempts and quite a bit of flour dusting my clothes, I achieved success! The cupcakes were light, tender, and incredibly delicious. They had the perfect balance of sweetness and vanilla flavor, surpassing even my wildest expectations. I’d gone from kitchen novice to (somewhat) capable baker, and the feeling was more rewarding than I’d anticipated.
This recipe is not just about baking; it’s about embracing a challenge, learning from mistakes, and finding joy in the process. It’s a testament to the fact that even the most daunting tasks can be conquered with a little perseverance and a whole lot of vanilla extract. And who knows, maybe I'll even try a vegan pie next… though maybe I’ll start with something a bit less ambitious!
The ingredients are simple and readily available, making this recipe perfect for beginner bakers. The end result is a treat you’ll want to share – maybe even with that skeptical friend who thinks vegan baking is impossible.
Beyond the recipe itself, this experience taught me the importance of patience, attention to detail, and the surprising satisfaction of creating something delicious from scratch. So, whether you're a seasoned baker or a complete beginner like myself, give this recipe a try – you might just surprise yourself!
