These vegan cupcakes are moist, fluffy, and perfect for any occasion. Made with simple ingredients, they are easy to prepare and bake, offering a delightful treat for vegans and non-vegans alike.
Preparation time
15min
Cooking time
20min
Ingredients
12 Servings
- 240 grams all-purpose flour
- 10 ml apple cider vinegar
- 10 grams baking powder
- 5 grams baking soda
- 240 ml non-dairy milk
- 2 grams salt
- 200 grams sugar
- 10 ml vanilla extract
- 80 ml vegetable oil
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners.
Step 2
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Step 3
In another bowl, mix the non-dairy milk, vegetable oil, vanilla extract, and apple cider vinegar.
Step 4
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Step 5
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Step 6
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Step 7
Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.