Vegan Golden Vanilla Cupcakes Recipes

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VEGAN GOLDEN VANILLA CUPCAKES



Vegan Golden Vanilla Cupcakes image

This cupcake recipe is from the book Vegan Cupcakes Take Over The World. You can make this recipe using soy margarine or canola oil. IF USING OIL INSTEAD OF MARGARINE DOUBLE THE SALT. I have only used the canola oil in this recipe and the results were surprisingly delicious. The texture is good and so is the flavor.

Provided by valgal123

Categories     Dessert

Time 35m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 11

1 cup soymilk
1 teaspoon apple cider vinegar
1 1/4 cups flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup margarine or 1/3 cup canola oil
3/4 cup sugar
2 teaspoons vanilla
1/4 teaspoon almond extract or 1/4 teaspoon vanilla extract

Steps:

  • Preheat oven to 350F and line muffin pan with paper liners.
  • Whisk the soy milk and the vinegar together and let sit a few minutes until curdled.
  • IF USING MARGARINE:.
  • Sift the flour, cornstarch, baking powder, baking soda and salt into a large bowl and mix.
  • In a separate large bowl,use a handheld mixer at medium speed to cream the margarine and sugar for about 2 minutes until light and fluffy, but don't beat past 2 minutes. Beat in the vanilla and other extract, if using, alternate beating in the soy milk mixture and the dry ingredients, stopping to scrape the sides of the bowl a few times.
  • IF USING OIL:
  • Beat together the soy milk mixture, oil, sugar, vanilla, and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda and salt and mix until no large lumps remain.
  • Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes till done. Transfer to a cooling rack and cool completely before frosting.

Nutrition Facts : Calories 181.9, Fat 8.1, SaturatedFat 1.6, Sodium 223.2, Carbohydrate 25.2, Fiber 0.5, Sugar 13.4, Protein 2.1

VEGAN VANILLA CUPCAKES



Vegan Vanilla Cupcakes image

There are no tricks to these satisfying dairy- and egg-free cupcakes. Be sure to use refrigerated soy or almond milk instead of the shelf-stable kind-there are fewer additives, which can greatly affect the final texture and taste of a recipe.

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield 12 cupcakes

Number Of Ingredients 14

Nonstick cooking spray
2 1/4 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups unsweetened vanilla almond milk (refrigerated, not shelf stable)
1/2 cup packed light brown sugar
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1/2 cup vegan margarine
3 cups confectioners' sugar
2 tablespoons unsweetened vanilla almond milk
1/2 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and spray the liners with nonstick cooking spray.
  • For the cake: Whisk together the flour, granulated sugar, baking powder, baking soda and salt in a medium bowl. Whisk together the almond milk, brown sugar, oil and vanilla in another medium bowl. Add the almond milk mixture to the flour mixture and gently fold until just combined (it's OK if there are lumps). Divide the batter evenly among the prepared liners.
  • Bake the cupcakes until they are golden brown and bounce back when pressed and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely.
  • For the frosting: Beat the margarine on medium-high in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until smooth, about 1 minute. Add the confectioners' sugar, almond milk and vanilla and beat on low until the frosting comes together and is smooth, about 1 minute.
  • Frost and decorate the cupcakes as desired.

VEGAN, GLUTEN-FREE VANILLA CUPCAKES



Vegan, Gluten-Free Vanilla Cupcakes image

These cakes are delicate and golden, tasting subtly of vanilla with a faint hint of lemon.

Provided by Erin McKenna

Categories     Cake     Dessert     Bake     Vegetarian     Wheat/Gluten-Free     Birthday     Shower     Vegan     Party     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 24 cupcakes

Number Of Ingredients 14

2 cups garbanzo-fava bean flour
1 cup potato starch
½ cup arrowroot
1 tablespoon plus 1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon xanthan gum
2 teaspoons salt
2/3 cup coconut oil
1 1/3 cups agave nectar
¾ cup homemade applesauce or store‑bought unsweetened applesauce
3 tablespoons pure vanilla extract
grated zest of 1 lemon
1 cup hot water
vanilla frosting

Steps:

  • Preheat the oven to 325°F. Line 2 standard 12-cup muffin tins with paper liners.
  • In a medium bowl, whisk together the flour, potato starch, arrowroot, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, vanilla, and lemon zest to the dry ingredients and combine. Stir in the hot water and mix until the batter is smooth.
  • Pour 1/3 cup batter into each prepared cup, almost filling it. Bake the cupcakes on the center rack for 22 minutes, rotating the tins 180 degrees after 15 minutes. The finished cupcakes will be golden brown and will bounce back when pressure is applied gently to the center.
  • Let the cupcakes stand in the tins for 20 minutes, then transfer them to a wire rack and cool completely. Using a frosting knife, gently spread 1 tablespoon vanilla frosting over each cupcake. Store the cupcakes in an airtight container in the refrigerator for up to 3 days.

GOLDEN VANILLA CUPCAKES



Golden Vanilla Cupcakes image

Make and share this Golden Vanilla Cupcakes recipe from Food.com.

Provided by dev_carlsen

Categories     Dessert

Time 37m

Yield 12 serving(s)

Number Of Ingredients 11

1 cup soymilk
1 teaspoon apple cider vinegar
1 1/4 cups all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
3/4 cup granulated sugar
2 teaspoons vanilla extract
1/4 teaspoon almond extract

Steps:

  • Preheat oven to 180°C (350°F) and have your cupcake liners ready in the pan.
  • Whisk soy milk and apple cider vinegar and set aside to curdle.
  • Then, beat together the soy milk mixture, oil, sugar, vanilla extract, and almond extract.
  • Sift in the flour, cornstarch, baking powder, baking soda, and salt. Mix until smooth.
  • Fill cupcake liners and bake for 20-25 minutes or until cake tester comes out clean.

Nutrition Facts : Calories 167.4, Fat 6.6, SaturatedFat 0.5, Sodium 183.7, Carbohydrate 24.8, Fiber 0.6, Sugar 12.7, Protein 2.3

VEGAN CHOCOLATE CUPCAKES WITH VANILLA FROSTING



Vegan Chocolate Cupcakes with Vanilla Frosting image

These simple vegan chocolate cupcakes with vegan vanilla frosting are wonderfully moist and rich. You can use any sprinkles or candy you like for decorating.

Provided by Francesca

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 1h15m

Yield 15

Number Of Ingredients 14

1 ¾ cups all-purpose flour
1 cup white sugar
4 tablespoons unsweetened cocoa powder, or more to taste
1 teaspoon baking soda
1 pinch salt
1 cup water
5 tablespoons vegetable oil
1 teaspoon vanilla extract
1 teaspoon white wine vinegar
½ cup vegan margarine
3 ½ cups confectioners' sugar
3 tablespoons vanilla soy milk, or as needed
½ teaspoon vanilla extract
colored sprinkles

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 15 individual muffin cups or line cups with paper liners.
  • Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Pour in water, oil, vanilla extract, and vinegar. Mix well into a smooth batter. Spoon batter into the prepared muffin cups, filling each 2/3 full.
  • Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the muffin cups for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
  • Cream margarine in a bowl with an electric mixer until soft and fluffy, about 1 minute. Add 1/2 of the confectioners' sugar, 1 tablespoon at a time, while electric mixture is running on low speed. Beat in vanilla soy milk and 1/2 teaspoon vanilla extract. Beat in remaining confectioners' sugar until frosting has desired consistency.
  • Spoon frosting into a piping bag and pipe over cupcakes. Decorate with sprinkles.

Nutrition Facts : Calories 326.6 calories, Carbohydrate 55.8 g, Fat 11.2 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 2.5 g, Sodium 156.7 mg, Sugar 42.2 g

VEGAN VANILLA CUPCAKES



Vegan vanilla cupcakes image

Bake these vegan versions of vanilla cupcakes for a sweet treat. They're ideal served with a cuppa for a mid-morning treat or for afternoon tea

Provided by Ailsa Brown

Categories     Afternoon tea, Dessert

Time 45m

Number Of Ingredients 10

50ml rapeseed oil
1 tsp cider vinegar
200ml plant milk (we used oat)
225g self-raising flour
½ tsp baking powder
150g golden caster sugar
2 tsp vanilla paste
200g vegan plant butter block, softened
2 tsp vanilla paste
400g icing sugar

Steps:

  • Combine the rapeseed oil, cider vinegar and oat milk in a jug. Heat the oven to 180C/160C fan/gas 4. Line a 12-hole cupcake or muffin tray with paper cases. Tip the flour, baking powder and sugar into a large bowl. Make a well in the middle and slowly pour in the wet mixture, whisking constantly. Add the vanilla paste and stir to combine. Divide evenly between the paper cases and bake for 15-20 mins until golden and a skewer inserted into the middle of a cupcake comes out clean. Transfer to a cooling rack to cool completely.
  • For the icing, beat the plant block and vanilla until soft and creamy, around 2 mins. Add the icing sugar in batches, beating well after each addition, and a large pinch of salt. Transfer to a piping bag fitted with a star nozzle. Pipe swirls on top of each cooled cupcake. Will keep, iced, for up to three days in an airtight container.

Nutrition Facts : Calories 419 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 47 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.52 milligram of sodium

VEGAN VANILLA CUPCAKES



Vegan Vanilla Cupcakes image

We love using this simple vegan vanilla cupcake recipe as a base to layer on extra flavor. Stir in grated orange zest and chopped pecans, vegan chocolate chips and cinnamon, or your own favorite mix-ins. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 13

2-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1-3/4 cups refrigerated unsweetened coconut milk
1-1/2 cups sugar
1/3 cup canola oil
2 tablespoons cider vinegar
1 teaspoon vanilla extract
FROSTING:
1 cup dairy-free margarine, softened
3 cups confectioners' sugar
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350°. In a large bowl, whisk flour, baking powder, baking soda and salt. In a small bowl, whisk coconut milk, sugar, oil, vinegar and vanilla. Stir into dry ingredients just until moistened. , Fill paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat margarine until light and fluffy. Beat in confectioners' sugar, milk and vanilla. Frost cupcakes.

Nutrition Facts : Calories 255 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 180mg sodium, Carbohydrate 38g carbohydrate (27g sugars, Fiber 0 fiber), Protein 1g protein.

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2019-09-19 Start checking them at 15 minutes and take out when a toothpick comes out clean and the tops just begin to get firm. Let cool in the muffin tins. Once cool to the touch, remove and continue cooling on baking racks until completely cool, about an hour. Once cooled you can top how you choose.
From veggiesdontbite.com
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CARROT CAKE CUPCAKES - VEGAN RECIPE CLUB
Moist, fluffy, indulgent and downright delicious! Bake them as an Easter treat or just make them for yourself… a classic… enjoy!
From veganrecipeclub.org.uk
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VEGAN PALEO VANILLA CUPCAKES | FEASTING ON FRUIT
2020-08-19 Preheat the oven to 350ºF. Stir the apple cider vinegar into the almond milk and set aside. Whisk together the cassava flour, coconut flour, baking soda, and salt until lump free. In a separate bowl, combine the maple syrup or agave, cane sugar, milk mixture, coconut oil, and vanilla (all at room temp or warmer).
From feastingonfruit.com
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Top Asked Questions

How do you make vegan vanilla cupcakes?
Bake these vegan versions of vanilla cupcakes for a sweet treat. They're ideal served with a cuppa for a mid-morning treat or for afternoon tea Combine the rapeseed oil, cider vinegar and oat milk in a jug. Heat the oven to 180C/160C fan/gas 4. Line a 12-hole cupcake or muffin tray with paper cases.
How long does it take to bake a vanilla cupcake?
This easy vegan vanilla cupcake recipe bakes in 20-23 minutes in the center rack of your oven at 350F (180C). Your vegan cupcakes are ready when a toothpick inserted in the center of one cupcake comes out clean, and the top is golden.
Are there any vegan cupcakes with buttercream frosting?
These are the ultimate fluffy, moist and delectable Vegan Vanilla Cupcakes with Vanilla Buttercream Frosting you’ll ever sink your teeth into! They are only 8 ingredients, oil-free and so light and tender, nobody would ever know they don’t have any eggs, butter or are dairy-free.
How do you make apple cider vinegar cupcakes?
Combine the rapeseed oil, cider vinegar and oat milk in a jug. Heat the oven to 180C/160C fan/gas 4. Line a 12-hole cupcake or muffin tray with paper cases. Tip the flour, baking powder and sugar into a large bowl.

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