Learn how to make the BEST vegan vanilla cupcakes. They’re tender, moist, fluffy, and made in just one bowl with 6 ingredients (add-Ins & flavor variations included)!
1 ½cupsof granulated sugar(depending on your sweet tooth)
2teaspoonsof baking soda
1teaspoonof salt
4teaspoonsof vanilla extract
2teaspoonsof white or apple cider vinegar
½cup+ 2 tablespoons of canola or vegetable oil
2cupsof water
Instructions
Preheat the oven to 350 degrees (175 degrees C). Line two cupcake tins with silicone or paper baking cups.
In the bowl of an electric mixer (or in a large bowl using a handheld electric mixer), mix together all the ingredients until smooth.
Pour the batter into each baking cup until it’s three-quarters full.
Bake for 25 to 30 minutes. Test a cupcake by sticking a toothpick in the middle. If the toothpick comes out dry, the cupcakes are done.
Notes
Measure the flour correctly: Fluff it up in its bag with a fork, spoon it into the measuring cup, and level it with the back of a knife. This way, you avoid using too much/ ending up with dense, non-dairy cupcakes.
Don’t over-mix the batter: Otherwise, the gluten becomes overworked and can affect the density/ rise of these vegan vanilla cupcakes. Mix the batter just enough to incorporate everything – a few small lumps are fine.
Fill the cupcake tin ¾ way full: Any more, and they’ll overflow.
Bake them in the center of the oven: This will have the most even heat distribution, so the dairy-free cupcakes should bake evenly.