Makes 10 cupcakes
Ok... when I first undertook a vegan lifestyle I asked myself, "Will I ever be able to eat another cupcake?". I shuddered at the thought so I developed this FAIL-PROOF cupcake recipe. I had published this on Veggieful a few months ago but I decided to revamp the page and change the frosting recipes. So, lets cut to the chase... these are most delicious and the fluffiest vegan cupcakes I have EVER eaten! I am not joking. I made a massive batch of these the other day for recipe-testing purposes. One half went to Jerome's work and the other half went to our friends and family. There were many compliments and amazed responses to these easy cupcakes... my mum said that they were the "best cupcakes" she had "ever eaten" while Jerome's co-worker stated that they were the "fluffiest" cupcakes she had ever had... little did she know that they were vegan! Tee hee hee. I find that when I make these for others, there are a number of things guaranteed... Firstly, you will be asked for the recipe. Secondly, they will devour it in seconds and lastly, they will be talking about them for days. As I said above, these are a fail-proof recipe... meaning, I have never had a problem with them, they always work out and they never fail to impress others. Every person needs an amazing cupcake recipe... and this is it! Check out our frosting and icing recipes.^-^
I also think that these would make a perfect Valentines Day gift! Decorate with cute little vegan heart-shaped lollies for a romantic edible gift!
I also think that these would make a perfect Valentines Day gift! Decorate with cute little vegan heart-shaped lollies for a romantic edible gift!
1 cup all-purpose flour, sifted
2 teaspoons baking powder
pinch salt
½ cup vegan white sugar
1/4 cup plain-flavoured oil
¾ cup soy milk*
1 teaspoon vanilla extract
½ tablespoon apple cider vinegar
Frosting (recipes here)
2 teaspoons baking powder
pinch salt
½ cup vegan white sugar
1/4 cup plain-flavoured oil
¾ cup soy milk*
1 teaspoon vanilla extract
½ tablespoon apple cider vinegar
Frosting (recipes here)
- Preheat oven to 180 degrees Celsius (365 °F) and line 10 cupcake pans with liners or spray oil.
- In a large bowl, add the flour, baking powder, salt and sugar. Stir until combined.
- Add in the oil, soy milk, vanilla and apple cider vinegar. Beat for a couple of minutes or so until smooth without lumps.
- Fill each of the 10 cupcake pans with 2-tablespoons of cake batter each.
- Bake for 20 minutes or so until risen and the tops of the cupcakes bounce back when touched.
- Allow to cool completely before adding frosting.
- Pipe on your favourite frosting recipe and allow to cool and set.
- Serve immediately or store for up to three days. Enjoy!
- This recipe uses the Australian metric system. So, 1 cup = 250ml, 1 tablespoon = 20ml and so on.
- *You can use any non-dairy milks.
- Decorate with any of your favourite icings or frostings.
- You could add chocolate chips, berries, nuts or anything else that you desire!
- A lovely edible gift for Valentines day.
The nutrition information above is an approximate guideline and does not include the optional frosting ingredients.
Beauty..pinning it right away on my eggless baking board!
ReplyDeleteHi Sanjeeta! Oh thank you :)
DeleteEasy and lovely to look at! I love the short list of ingredients, these look amazing : )
ReplyDeleteHi Abby! Thanks so much... they look so pretty and taste amazing :) I always feel a bit guilty eating them because they are quite fattening hehe
Deletehow adorable are these cupcakes, lady?! i love the wrapper and the way you frosted them! i definitely must try these, using gf flour, and see how they work. i will report back ;)
ReplyDeleteHi Caitlin! Thanks so much. Definitely tell me how they go :)
DeleteThat is such a simple recipe! I am surely trying this.
ReplyDeleteHi Chinmayie! Thanks... I try to use things that are normally found in every pantry :)
DeleteThank you , thank you Madison for a vegan cupcake receipe with ingredients that I currently have in my pantry!
ReplyDeleteHi Susan,
DeleteMy pleasure! I try to use common ingredients in my recipes when I can :)
Hi Madison,
ReplyDeleteWhat is the name of the white sugar you use?
Thanks :)
Monay
Hi Monay,
DeleteBundaberg Sugar does not use animal bone char in their refining process. Also, I believe that CSR sugar is vegan too as their animal bone char refining process ceased in 1990. :) I am assuming that you are in Australia?
Yes, I'm in Australia.
DeleteThanks heaps :)
My pleasure! :)
DeleteLet me just start by saying that I am very inexperienced with vegan and gluten free baking, but I was dying to make something for my friends (one if GF and the other vegan), so I tried these with white sorghum flour! I also had to sub water for the milk, and I also added shredded, sweetened coconut. They didn't rise all the way in the middle, and they had NICE flavor!! But they tasted a little grainy. My fault, not yours. Keep up the good work!
ReplyDeleteHi Julie! Thanks for trying our recipes and I am glad that it still tasted amazing even with your changes :)
DeleteMade these today. Used white vinegar because I didn't have apple cider vinegar. Put a pitted cherry in the middle and glazed with a bit of melted vegan white chocolate. Was very good, thanks for the recipe!
ReplyDeleteHello! Thanks for your feedback. I am so happy to hear that you liked them! :)
DeleteMade these last night. AMAZING. Partner took them to work too! He loved them. Thjanks again! =]
ReplyDeleteThanks for telling me Emily! I am so glad that you both loved them :)
DeleteDidn't take long to make as I thought it would, and it tasted as good as non-vegan Cupcakes, 10/10 on this one!
ReplyDeleteHi Chris! Thank you for your feedback. It made me smile to wake up and see a nice comment like yours :)
DeleteHey, these look great! Can't wait to try them! Did you actually bake the cupcakes in those wrappers? I got some for Christmas and don't have a clue how to use them!
ReplyDeleteHi Tess! Thanks for your comment. I baked them in normal patty pans first and then sat the cupcakes in the little shells :) I didn't think they would be OK under high heat.
DeleteCan you substitute rice or almond milk for soy milk?? I am a soy-free vegan :) Your website is beautiful! Thanks for all of the helpful info on here. :)
ReplyDeleteHi Amy!! Thanks so much :) I have only used soy milk but I am sure that rice or almond milk would work too! Tell me how they go :D
DeleteWhat is the vinegar for exactly?
ReplyDeleteI find that it makes them fluffier. When I leave the apple cider vinegar out, they are never as fluffy. :)
DeleteBest cupcakes ever! So easy and were so fluffy. Thanks a lot!
ReplyDeleteI made them for Valentines day!
DeleteMy pleasure!! Thank you :D
DeleteHi,
ReplyDeleteThis is a fantastic recipe, and great fun to make with the kids. Thanks so much for posting it.
All the best, Alex
Thanks Alex :)
DeleteJust went Vegan and i LOVE your website. I made these and my mom and hubby could not stop eating them. They are so good. I'm making more today and wanted to ask If i wanted to use your recipe as a base and add banana in one batch and chocolate chips in another batch. Will they turn out the same?
ReplyDeleteThanks
Chelsea
Hi Chelsea! I am so happy that you loved these as I love them so much too! The banana may alter the taste as it is adding a heavy component, you could always try it! Chocolate chips should be fine... I have added chocolate chips to this recipe before and it turned out amazing! Thanks so much :)
DeleteHi
ReplyDeleteFirst off let me say I love this recipe. My mom,hubby and myself could not stop eating these. This is the best cupcake I have ever had. I am making another batch today and wanted to ask could I use your recipe as a base? If i wanted to make one batch with mashed banana and one batch with chocolate chips do you think they will turn out the same?
Hi Chelsea! I am so happy that you loved these as I love them so much too! The banana may alter the taste as it is adding a heavy component, you could always try it! Chocolate chips should be fine... I have added chocolate chips to this recipe before and it turned out amazing! Thanks so much :)
DeleteJust made these and they were the best cupcakes. So happy with them. WIll make them again, Thanks.
ReplyDeleteThanks so much! :)
DeleteThis looks like a great recipe. I am going to try them today. It seems very similar to another one I have used in the past but for some reason the website is down and I can't get to it. Pesky internet :P So it caused me to do a search and I found your site. Thanks so much, I will let you know how it turned out. :) Cheers!
ReplyDeleteThanks Tess! :)
DeleteHi! I tried making these today, and I followed the recipe word for word but they didn't rise at all - they were flat, dense, and pancake-like. Could I get your advice on this?
ReplyDeletePS: even though they didn't turn out quite right, they were still very tasty c:
Hi Miriam,
DeleteI am not sure why they didn't work out for you. The only thing I can think of is if you are using the right measurements. I am using the Australian metric system, so 1 cup = 250ml and 1 tablespoon = 20ml... is this the same for you? If you are using a different system I can see why they may have not worked out. Thanks for the comment :)
Also, did you add in the baking powder? The baking powder makes them rise and fluffy.
DeleteMy wife and I made these today with our kids and they turned our brilliantly. Thanks for the recipe. Our kids had tonnes of fun.
ReplyDeleteOh I am so glad! Thanks for telling me David :)
DeleteOh I am going to try these today ! I am on search of a perfect nondairy vanilla cupcake:). I will repost lter on how they come out. so excited to try them
ReplyDeleteHi Laura! Yay, please tell me how they go. I think they are amazingly delicious :D
Deleteokay so me and my friend made different cupcakes this weekend and these were by far the best cupcakes!! We made these with a cinnamon vanilla frosting and YES they were amazingly delicious!! Thank you so much for such an awesome and easy recipie!!!
DeleteMy pleasure! Thanks for telling me. I love hearing feedback :)
DeleteI really liked the outcome of this cake. I'm not vegan, but I'm really impressed. Unfortunately there was a bit of sticking, and I think in my stove I could have cooked for a minute or two longer to help. Otherwise its amazing!
ReplyDeleteHello Andrea, I am so glad that you enjoyed them. I love these :)
DeleteI just made these cupcakes tonight and they are actually amazing. They're so light and fluffy!
ReplyDeleteAlso, I just want to say that I love your site. I only just discovered it the other day and it's really helped me as I've only just recently changed to the vegan lifestyle. So now, instead of stumbling through Woolworths and examining every label, I have your handy list of 'accidentally vegan' foods to help me.
And I should compliment Jerome on his photography skills and the lovely layout of the site, it's so cute and easy to navigate.
Hello Nartee,
DeleteI am happy that you enjoyed them. These are really fluffy and delicious cupcakes :) I know... the list is so handy and it is amazing how many people contact us and add to the list. Oh I will tell him that you said that... he will appreciate it :)
I made these cupcakes, and they are really light and moist, but the only problem I had was that I couldn't get them to rise very much when they baked. I thought maybe I did something wrong, but other than that, these were really good!(-:
ReplyDeletethanks
Hi Ruth! I am not sure why... did you use Australian metric measurements?
DeleteI measured by cups, as shown in the recipe, so I think I probably just made a mistake.(-;
DeleteOh, well at least they tasted yummy? :) Hehe.
Deleteyes, they were Delicious!
DeleteGreat! :)
DeleteThese were the best! All my friends and family loved them. Thanks for the recipe :)
ReplyDeleteThanks Sandra! I am really glad that you loved them :)
DeleteThese cupcakes are fantastic, very fluffy :) So relieved I found your website!
ReplyDeleteIt is my daughter's birthday tomorrow and I am sending these cupcakes with her to daycare, I made a double batch. I used coconut sugar and it worked great :) Thanks
Hello! Thanks for your comment. I love these cupcakes... they are such a great basic and trusted recipe. I am glad that you enjoyed them :) I hope she loves them!
DeleteIm so happy to have stumbled upon your website. My daughter is turning 1 soon and with a dairy/soy free diet ive found myself searching for a super yummy first cake experience for her.
ReplyDeleteI was wanting to make this into a 6' smash cake. Im not an impressive baker so I figured id ask, would that change baking time?
Hello! Thanks so much :) I have never tried it as a cake but tell me how it goes!
DeleteYes, it would probably be longer as it will be a larger mass. Just keep checking and when it looks slightly browned on top poke a skewer in the centre and make sure it is clean :)
Really is a nice simple recipe this...
ReplyDeleteThank you :)
DeleteHey Madison! I made these this morning and they were awesome! I was just wondering, if you could use nuttelex instead of oil? What do you think the ratio change would be to that?
ReplyDeleteThanks! Shilo
Hi Shilo! Thanks for the comment. I know... they are such yummy cupcakes!! Well, I would melt it down first and maybe add 1/4 cup melted margarine? Try it and tell me how it goes! :)
Delete