These gluten free vegan vanilla cupcakes are super light and fluffy with the perfect amount of sweetness. There are a few changes that are needed to make this cake really work great for gluten-free. We love the vanilla cupcakes with classic vanilla frosting or the vanilla with a hint of lemon and raspberry buttercream frosting. The batter is made from: nondairy milk + apple cider vinegar (vegan buttermilk!) vanilla extract (this brand is a good deal!) 4.85 from 20 votes. That’s right, Vegan. Whoop! Baking Vegan Cupcakes. Find simple and easy recipes to make the most of fresh, seasonal produce and creative ways to eat your 5-a-day. Combine the two mixtures in a large bowl to form the cupcake dough. This easy recipe for fluffy vegan vanilla cupcakes with buttercream frosting is foolproof and perfect whenever you feel like making quick muffins. Then, line 12 spots in a cupcake tin with paper liners. These vegan vanilla cupcakes are the perfect mid-week treat: quick and easy to make, as well as ridiculously delicious. 5 from 2 votes. Sometimes you just need a pure and simple, yet, fantastically delicious vegan vanilla cupcake! Fluffy, moist Vegan Vanilla Cupcakes with luscious frosting on top! Cook Time 25 mins. These vegan vanilla cupcakes are perfectly sweet, moist, spongey and made in one bowl! I’m going to start this off by stating a fact about myself; I am definitely not a vanilla person. The classic party dessert but healthier, made with oat flour, applesauce, coconut sugar, and cashew butter. THE BEST VEGAN VANILLA CUPCAKES. Portion the batter in to the prepared pans and bake for 15 to 20 minutes, or until a toothpick inserted into the center emerges clean. I am 100%, no 100000%, a member of team chocolate. Ever since I made my vegan chocolate cake a few years ago and it turned out AMAZING, I've been obsessed with creating the best vegan cake recipes. 6 - Remove the pan from the oven and let them cool for 5-10 minutes before touching. While the vegan buttermilk does its thing, whisk together the dry ingredients in a large mixing bowl (fig.1) Add vanilla and oil to the vegan buttermilk and give it a good whisking (fig. Getting the level of ingredients just right was definitely a balancing act. These super simple and festive Vegan Vanilla Cupcakes are perfect for Valentine's day! Support @ Minimalist Baker says. Since baking up these Vegan Lemon Cupcakes, I’ve been dreaming about all the cupcake flavours. 5 - Pour batter into each liner about ⅔ the way full.Place in the oven on the middle rack for 18-22 minutes until lightly golden. Easy Vegan Vanilla Cupcakes. We made the adaptations for gluten-free with our vegan gluten-free vanilla cupcakes and they came out beautifully. I know not everyone wants to try out a Paleo flour, so just so you know, this recipe works great with a 1:1 gluten free flour mix These classic vanilla cupcakes are deliciously moist and topped with creamy vegan buttercream. DIRECTIONS. I’m talking, a true cupcake texture and flavor, like the ones you would have at a special party made with regular white flour or cake flour. Add 1/2 teaspoon vanilla; beat until combined. Cupcakes: Mix the dry ingredients in a bowl and the dry ingredients in another bowl. Ivana says. For icing, in medium bowl, beat vegan spread and confectioners’ sugar with an electric mixer until light and fluffy. Tender, fluffy and perfect for birthdays and other celebrations. Happy baking! By far the best vegan vanilla cupcakes I’ve ever made. If icing looks dry, add 1-2 tablespoons of almond milk and beat until smooth. They only require a few minutes and seven simple ingredients to make, and are the perfect treat for celebrations. Ingredients 1 1/2 cups unsweetened soy milk, (or use another non … canola oil. These gluten-free and oil-free cupcakes are easy to make and irresistibly delicious! July 4, 2020 at 1:51 pm. Print Recipe Pin Recipe. flour. Chuck this shit into a piping bag and go crazy when packing the frosting on. Cakes made with oil, almond milk, bicarbonate of soda and vinegar rose well and were robust, but the addition of more margarine, less almond milk and chia gave a better texture. Vegan and vegetarian recipes celebrating vegetables - from breakfast to dessert. Ingredients for Vegan Vanilla Cupcakes. Bake for about 18-23 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean! Yvonne’s Vegan Kitchen has goodies in over 50 Southern California stores, with options to pick up from their location in Pasadena on Monday, Wednesday, and Friday, or available for local delivery. Course Dessert. Calling these the “best” is a hefty claim but I’m here to tell you it is the absolute truth as far as I’m concerned. For the frosting, I used vegan cream cheese, vegan shortening {just a little}, coconut oil, vanilla extract, lemon extract, powdered sugar. So for these egg free and dairy free vanilla cupcakes, you’ll need the following: Cassava flour: as we’ve discussed, but since this is 1:1, you can also use a gluten free 1:1 flour mix that’s not strictly Paleo! So, it’s the new year, and I am starting it out with a VEGAN recipe. These vegan vanilla cupcakes are most, tender, and perfectly sweet! 2) Pour the wet ingredients into the dry and whisk together (fig. When it comes to my Vanilla Frosting for these Vegan Vanilla Cupcakes, all you need is Vegan Butter or Margarine, a touch of Shortening, Icing Sugar, Vanilla Bean Paste and a good ol’ whipping. Numero trois: Lemon Cupcakes with Lemon Cream Cheese Frosting–I used the vegan vanilla cupcake recipe and added lemon and vanilla extract. Easy to make in 1 bowl. Whisk the soy milk and the vinegar together and let sit a few minutes until curdled. Easy to make in 1 bowl and just 9 ingredients! 3) At the same time, they can easily be tweaked to be the centrepiece at any celebration – the gluten free vegan cupcakes are bound to become your favourite go-to cupcake recipe! xo. Can I make this gluten-free? Reply. I am an avid baker and love, love, love In a small bowl, combine the wet ingredients: almond milk, apple cider vinegar, vanilla extract, and oil. Delicious and Tasty Vegan Vanilla Cupcakes! Baked Vegan Sweets They are sugar-free, low-fat, oil-free with a gluten-free option. Add the wet ingredients to the dry, mixing until just combined. Print Recipe Pin Recipe Leave a Review. Perfect for a birthday, picnic or any other day! Plus, this vegan buttercream frosting will make your head spin it is so good. sugar (we prefer organic) baking soda, baking powder, and salt. Vegan Vanilla Cupcakes. Servings 10 cupcakes. But as much as I love cake, I love cupcakes too! Also super low-calorie - only 95 calories each! July 6, 2020 at 2:32 pm. Simply the best Vegan Vanilla Cupcakes! First, preheat your oven to 350 degrees. These vegan vanilla cupcakes are the perfect healthy birthday dessert for both kids and adults because not only are they all of the above, but you’ll never know that these cupcakes are allergy friendly (aka they can be made free of the Top 8 Allergens), dairy free, gluten free, refined sugar free, egg free, vegan, and nut free. These vegan vanilla cupcakes are moist, light and delicious, and topped off with a simple but irresistible vegan raspberry buttercream! Now gently remove the cupcakes and transfer them to a cooling rack. Total Time 30 mins. Makes 12 cupcakes. – soy milk works the best. Preheat oven to 350F and line muffin pan with paper liners. Prepare vegan butter milk (Whisk the lemon juice and plant milk and set aside for 10 minutes) In a large bowl, cream the coconut sugar, vanilla, and oil. Prep Time 5 mins. Vegan Vanilla Cake Q&A. YUM!!! (Eggless, dairy free + oil free). The cupcakes are vegan, dairy-free, egg-free and gluten-free! Don’t freak out or anything, but January is famous for being ‘Veganuary’ so I thought this would be a better time to post this, and I’ve made so many vegan cupcakes to try and find one I like the best, it took a little time. Followed the recipe exactly and they turned out great. Let the cupcakes sit in the tray for about 5 minutes and then transfer to a cooling rack to fully cool. How to make vegan vanilla cupcakes. In another bowl, whisk together the soymilk mixture with the canola oil, vanilla extract and hazelnut extract. There is no such thing as too much frosting in my opinion. 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