White Vegan Cupcake Recipe
Prep time
Cook time
Total time
This white vegan cupcake recipe is quick, easy to make, and amazingly delicious. They get rave reviews for a reason!
Recipe type: Dessert
Cuisine: American
Serves: 24 cupcakes
  • 1 1/2 cups almond or soy milk + 1 tablespoon apple cider vinegar
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup canola oil
  • 1 1/4 teapoons vanilla extract
  • Frosting of choice
  1. Preheat oven to 350 degrees Fahrenheit. Line 24 muffin cups with paper baking cups.
  2. In a small bowl, mix together almond milk and vinegar and set aside for 5 minutes to curdle.
  3. In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt until well combined.
  4. In a medium bowl, beat together almond milk mixture, coconut oil, and vanilla. Add to dry ingredients and stir just until blended. Batter might be a little lumpy. That's okay.
  5. Divide batter evenly between prepared muffin tins (about 2/3 full).
  6. Bake for 15 to 20 minutes or until toothpick entered in the middle of the cupcake comes out clean or springs back when lightly pressed.
  7. Allow to cool 10 minutes before turning out on a wire rack to cool completely.
  8. I used my nondairy chocolate buttercream frosting.
For chocolate cupcakes, reduce flour to 1 1/2 cups and add 1/2 cup unsweetened cocoa powder.
Nutrition Information
Serving size: 1 cupcake Calories: 143 Fat: 8.2g Saturated fat: 7.1g Unsaturated fat: 0.0g Trans fat: 0.0g Carbs: 17.3g Sugar: 9g Sodium: 81mg Fiber: 0.6g Protein: 1.4g Cholesterol: 0mg
Recipe by Bakerette at http://bakerette.com/white-vegan-cupcake-recipe/