This is your new go-to, foolproof vanilla cupcake recipe for when birthdays swing around the corner.
These cupcakes are light, sweet, moist, and heap of vanilla give them the most iconic birthday cake taste. Top with pink frosting and colourful sprinkles and you’re set with a classic that won’t displease anyone.
To make these cupcakes you will need: (Makes 12)
1 ¾ cup all purpose flour 1 cup cane sugar 1 teaspoon baking powder 1 teaspoon baking soda 1 cup unsweetened almond or soy milk ¼ cup coconut oil ¼ cup vegan butter 1 tablespoon vanilla extract 1 tablespoon apple cider vinegar
Start by beating the butter, oil, sugar and vanilla until light and fluffy. Add in the milk and slowly mix until combined. Add in the flour, baking soda and powder and stop mixing as soon as there are no lumps on a medium speed, if using a mixer. Finally, add in the vinegar and immediately fill your cupcake liners. Evenly distribute between 12 liners, you can also make up to 15 if you fill them just halfway, they rise quite a bit. Bake at 350 C for 18-22 minutes.
The cupcakes should be golden, not browned. The surface should be springy to the touch, if it doesn’t spring back and leaves an indent they are not ready. You can also insert a toothpick in the centre and ensure it comes out clean.
As you can see, these cupcakes are light sweet clouds. They are very fluffy and not heavy, so they make a perfect individual serving. A more fun, and personal treat as opposed to a slice of cake.
To make the frosting, you’ll need:
1 cup vegan butter ¼ cup vegetable shortening 1 teaspoon vanilla extract 4-5 cups icing sugar 2-3 tablespoons almond or soy milk pink food coloring
Whip the butter and shortening until fluffy and glossy. You want to incorporate as much air as possible to ensure a fluffy frosting. Add in the icing sugar 1 cup at a time until you reach the desired sweetness and texture. If your frosting becomes too stiff, loosen it with a couple tablespoons of milk. This makes more icing than needed, but can be stored in the freezer for up to 3 months. You’re bound to have a birthday within that time! You can also half it.
Make sure the cupcakes are completely cool before icing. Store them in an airtight container in the fridge and pull put 1 hour before serving to come to room temperature. Don’t forget the sprinkles, otherwise you’ve basically wasted all your time making these cupcakes and you’re an awful friend.
My boyfriend is actually the sweetest 😭💗 and I had to share because he bought me VEGAN cupcakes!! I had no idea there was a vegan bakery where we lived and he surprised me this morning with half a dozen cupcakes and flowers ☺ this boy means the world to me! I would’ve gotten a better photo of the cupcakes however between him and I they’re nearly gone lol! But they where AMAZING!!
For the donuts:
(makes about 16 mini donuts)
1 ½ cups all-purpose flour
¼ tsp. baking soda
6 tbsp. vegan sugar
Pinch of salt
½ cup unsweetened almond milk
¼ cup vegan margarine, melted
3 tbsp. aquafaba
½ tbsp. pure vanilla extract
1 cup confectioner’s sugar
1 tbsp. vegan margarine, melted
1 tbsp. unsweetened almond milk
Food coloring of choice
Preheat oven to 425 degrees Fahrenheit. Lightly grease a donut pan.
Combine dry ingredients in a medium sized mixing bowl. In a separate bowl, combine wet ingredients. Pour the wet ingredients into the dry and mix until just combined. Transfer mix to a Ziploc bag and cut a tip off one of the corners and pipe into the donut pan. Bake for 7-9 minutes or until they are firm and spring back when you touch them. Pop them out of the donut pan and onto a cooling rack to cool until warm to the touch.
Combine the icing ingredients in a bowl and mix until creamy. Dip each mini donut into icing (and then sprinkles if using) and place on cooling rack to allow icing to set in.
For the cupcakes:
1 ½ cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp. baking soda
1 cup coconut sugar
¼ cup canola
¼ cup unsweetened apple sauce
1 cup water
½ tbsp. pure vanilla extract
2 tbsp. apple cider vinegar
Preheat oven to 350 degrees Fahrenheit. Line a cupcake pan with liners.
Combine dry ingredients (except sugar) in a medium sized mixing bowl. In a separate bowl combine sugar, apple sauce, oil, water and vanilla and mix until combined. Add the dry ingredients to the wet in two separate batches and mix until just combined (do not over mix). Finally, add the ACV and mix until just combined. Divide batter evenly among muffin pan and bake for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Remove from oven and allow cupcakes to cool before transferring to a cooling rack.
For the frosting
¼ cup vegan margarine
¼ cup non-hydrogenated shortening
2 cups powdered sugar
1 tsp. pure vanilla extract
1 tbsp. non-dairy milk
With a hand mixer beat butter and shortening on high for 1 minute or until fluffy. Next, add powdered sugar and beat for a minute or until crumbly. Then, add non-dairy milk and vanilla extract and beat until frosting is light and fluffy. Transfer white frosting to a Ziploc or piping bag with tip (or you can also top cupcakes with a frosting knife). Add white frosting to cupcake and top with a mini donut.