Vegan White Cake Cupcakes Recipe

Name: Vegan White Cake Cupcakes
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: Serves 1 or more
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; 3 ½ teaspoons baking powder; ½ teaspoon salt; Rice Milk; 2 teaspoons vanilla extract; ½ cup vegetable oil; Ener G Egg Substitute; Water; 1 cup unsweetened almond milk; 1 tablespoon apple cider vinegar

Indulge in the fluffiest, most delicious vegan white cake cupcakes! This recipe delivers a moist and tender crumb, proving that plant-based baking can be unbelievably decadent. Perfect for birthdays, celebrations, or a simple afternoon treat. Say goodbye to dry, bland vegan cakes and hello to pure, fluffy bliss!

Prep Time 15 mins

Cook Time 28 mins

Calories 118.4 kcal

Protein 2g

Rating 3.8 (4 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Vegan White Cake Cupcakes

2 cups all-purpose flour
1 ½ cups granulated sugar
3 ½ teaspoons baking powder
½ teaspoon salt
Rice Milk
2 teaspoons vanilla extract
½ cup vegetable oil
Ener G Egg Substitute
Water
1 cup unsweetened almond milk
1 tablespoon apple cider vinegar

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How to Make Vegan White Cake Cupcakes

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 3 ½ teaspoons baking powder, and ½ teaspoon salt.
In a separate bowl, whisk together 1 cup unsweetened almond milk, ½ cup vegetable oil, 2 teaspoons vanilla extract, and 1 tablespoon apple cider vinegar.
Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Then beat on medium speed for 2 minutes.
Fill each cupcake liner about ¾ full. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. Frost with your favorite vegan frosting and enjoy!