Searching for the perfect vegan cupcake recipe? Well look no further! These scrumptious vegan cupcakes will blow your mind! These cupcakes are incredibly easy and quick to make!
Makes 12 cupcakes
- 1 1/4 cups all purpose flour
- 3/4 cup granulated sugar
- 2 tsp vanilla extract
- 1/4 tsp almond extract (can be substituted for vanilla extract)
- 1/3 cup canola oil
- 1 cup soy milk
- 1 1/2 tbs cornstarch
- 1/2 tsp apple cider vinegar
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/8 tsp cinnamon
First, I find it helpful to measure out all my ingredients before baking, so I know if I have everything, and it is more organized that way.
Preheat the oven to 350°F. Line your cupcake tray with liners and set it aside.
To start the batter, mix the soy milk and apple cider vinegar in a cup and let it sit for a few minutes. Next, in a large bowl, beat the oil, sugar, vanilla, almond or more vanilla extract, and the soy milk mixture.
Sift in the flour, baking soda, baking powder, salt, and cornstarch. Keep mixing until you don’t see any big lumps.
Fill the cupcake liners about 2/3 full, and bake them for 19-22 minutes. Test with a toothpick. Once they are out of the oven, let the cupcakes cool completely before frosting, or the frosting will melt off. Enjoy!