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Vegan Vanilla Cupcakes

These vegan vanilla cupcakes are soft, light, and oh-so fluffy. Feel free to double the recipe.

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

[mrp_rating_result]
Cook Time 10 minutes
Total Time 10 minutes
Yield 5 - 6 cupcakes

Ingredients

  • 1/4 cup milk of choice
  • 1 1/2 tsp white or cider vinegar
  • 1/4 tsp pure vanilla extract
  • 1/3 cup pure maple syrup or agave
  • 3 1/2 tbsp oil, or applesauce for fat-free
  • 1 cup white, spelt, or bob’s gf flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • optional pinch cardamom or cinnamon

Instructions

  • Whisk first 5 ingredients. Let sit for at least 10 minutes. Preheat oven to 350 F. Line a cupcake tin. In a large bowl, stir all remaining ingredients, then add wet and stir just enough to form a batter. Portion into the liners about 2/3 up, because they will rise. Bake 10-12 minutes or until risen and a toothpick inserted into the center of a cupcake comes out clean. (While I’m not personally a fan of the applesauce version, numerous readers have written in to say they tried and like it, so I’ve included the option here.)
    View Nutrition Facts

Notes

If you want a chocolate version, try these Vegan Chocolate Cupcakes.
 

Nutrition Information

Calories: 117kcal