This easy recipe for fluffy vegan vanilla cupcakes with buttercream frosting is foolproof and perfect whenever you feel like making quick muffins. The cupcakes are vegan, dairy-free, egg-free and gluten-free! Perfect for a birthday, picnic or any other day!
Preheat your oven to 350°F (180°C). Line a 12-count muffin pan with cupcake liners.
In a bowl, stir together the soy milk and apple cider vinegar. Set aside for 5 minutes to curdle.
Add in the sugar, oil, and vanilla extract, and mix to combine. Then sift in the flour, cornstarch, baking powder, baking soda, and salt. Stir until just combined.
Scoop the batter into the cupcake liners. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Let them cool in the pan for 10-20 minutes. Then remove to a wire rack and allow to cool completely.
Berry Cupcakes: If you‘d like adding berries, toss them with a bit of flour or cornstarch. Then fold into the finished batter before you start with step 4. If using frozen berries, please do not thaw them or they will get soggy. Use them straight from the freezer.
Chocolate Cupcakes: Simply replace 1-2 tbsp of the flour with cocoa powder.
Storage: Store prepared cupcakes in an airtight container at room temperature for up to 2-3 days or in the refrigerator for up to 5 days.
Please read my blog post for more tips and helpful information.