Ingredients for Vegan Cupcakes
- Soymilk
- Apple Cider Vinegar
- All Purpose Flour
- ¼ cup cornstarch
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Canola Oil
- 1 cup granulated sugar
- Vanilla Extract
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How to Make Vegan Cupcakes
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together 1/4 cup soy milk and 1 tablespoon apple cider vinegar. Let stand for 5 minutes to curdle.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ¼ cup cornstarch, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a separate large bowl, whisk together the soy milk mixture, ½ cup vegetable oil, 1 cup granulated sugar, and 1 teaspoon vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fill cupcake liners about two-thirds full.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. Frost and enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
53g
Fat
2g
Carbs
9g
