This white vegan cupcake recipe is quick, easy to make, and amazingly delicious. They get rave reviews for a reason!
Can you have enough dessert? I don’t think so.
If you are looking to break your new year’s resolution, this white vegan cupcake recipe is the one dessert to break it on.
These white vegan cupcakes get rave reviews! As a cupcake, they rise nicely. As a cake, not so much, so stick with cupcakes! They’re cuter anyways, right?
I mean, look how creative you can get with cupcakes. I found these adorable candles at a hobby store. It was the perfect way to say I love you on Valentine’s Day.
But don’t just stop at Valentine’s day. Get creative for birthdays and other events.
I made these for a birthday party once and several “non vegans” raved it was thee best cupcakes they’ve eaten. When they asked for the recipe, they were surprised to find that it had no eggs and no dairy. They told me they officially have been converted to a vegan cupcake lover.
This white vegan cupcake recipe is:
Low in cholesterol
If you make this recipe, let me know by leaving a comment and rating the recipe. Better yet, take a picture of your creation and tag @bakerettejen on Instagram! I’d love to see what you’ve come up with!
Don’t stop at cupcakes, try this cRaZy cake WaCkY cake for a deliciously moist chocolate cake recipe
And frost your cake or cupcakes with this delicious dairy-free chocolate buttercream frosting recipe. It’s quick to make and frosts beautifully!
- 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
- Preheat oven to 350 degrees Fahrenheit. Line 24 muffin cups with paper baking cups.
- In a small bowl, mix together almond milk and vinegar and set aside for 5 minutes to curdle.
- In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt until well combined.
- 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.
- Divide batter evenly between prepared muffin tins (about 2/3 full).
- 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.
- Allow to cool 10 minutes before turning out on a wire rack to cool completely.
- I used my nondairy chocolate buttercream frosting.
Recipe adapted from AllRecipes.com