Vegan Vanilla Cupcakes

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These Vegan Vanilla Cupcakes are the softest vegan cupcakes ever with a vegan. cream cheese frosting! Stays soft for a week. No eggs, no dairy completely vegan and delicious.

Prep Time10

Cook Time24

Total Time34

Course: cupcakes, Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 425kcal

Author: Michele

Ingredients

1 cup non dairy milk I like oat milk (240 ml)
1 tablesoon apple cider vinegar
1 cup granulated sugar (200 grams)
½ cup vegan butter softened (113 grams)
2 cups unbleached all purpose flour (250 grams)
1 teaspoon baking soda
½ teaspoon baking powder
⅛ teaspoon sea salt
1 teaspoon cornstarch
2 teaspoons vanilla extract
⅓ cup non dairy yogurt I used unsweetened vanillla coconut yogurt (80 grams)

One batch of vegan cream cheese frosting:

½ cup vegan butter softened
1 container vegan cream cheese (8 ounces)
3 ½ cups powdered sugar not packed (420 grams)
1 teaspoon vanilla extract (optional)

Sprinkles (I used the Whole Foods brand)

Instructions

Pre heat the oven to 350°F and line a cupcake tin with 12 liners.
In a small bowl make the"buttermilk" add the non-dairy milk and apple cider vinegar and set aside.
In a large mixing bowl add the sugar, softened butter, flour, baking powder, baking soda, salt and cornstarch and using a hand mixer mix until it forms a sandy texture. (This is a reverse creaming method which results in a softer finer crumb)
Next add in the wet ingredients, milk/ACV mixture "buttermilk", vegan yogurt, vanilla and blend until smooth. Add batter to each cupcake hole, it should fill just to the top or slightly under, do not overfill!
Bake for 24 minutes on the middle rack, remove and let cool completely.
While the cupcakes are cooling make the vegan cream cheese frosting, add the vegan cream cheese, vanilla and softened butter to a large mixing bowl, using a hand blender cream together. Slowly add the powdered sugar in, I added 3 times before using it all up.
Using a piping bag (or just a zip lock bag works also) I cut the tip and piped onto fully cooled cupcakes. (Be sure they are fully cooled or the frosting will melt).
Store in a container on the counter for about 1 week, also can store in the fridge.

Video

Notes

Storing the Cupcakes: Store in a container on the counter up to 1 week (not frosted). If frosted you need to store them in the fridge also up to 1 week.

Storing the Frosting: Store in the fridge up to 1 week. If storing in the fridge you will need to remove and let soften about 5 minutes and if still stiff up the hand mixer to whip up again until creamy smooth.

Butter: I like the Miyokos brand.

Vegan Cream Cheese: I like the Miyokos brand.

Vegan Yogurt: I like the So Delicious unsweetened vanilla coconut yogurt.

Non-Dairy Milk: I like to use Oat milk because it has the best neutral flavor.

Measuring the butter: If you do not have a full stick of butter with measuring lines on it, I use the "dry cup method" for measuring the butter, scoop the butter into a dry measuring cup and level it off with the back of a butter knife. I also recommend using a kitchen scale if you have one. Butter gets measured before melting it.

Measuring sugar: To measure white sugar use a dry measuring cup, scoop it into the bag and level it off using the cup of a butter knife. If you have a kitchen scale it would be more accurate to use that.

Measuring flour: To measure all purpose white flour, a kitchen scale is the best and most accurate way to measure, but if you don’t have one using the dry cup method is the next best. To measure flour, spoon the flour into the measuring cup and use a butter knife to level it off gently. Avoid packing the flour this will result in way too much flour being used. Please note that most “gram” conversions are based on white all purpose flour, not all flours weigh the same so please make sure that if you are substituting a different flour such as oat, gluten free or any others that the best way to measure would be using the dry cup method.

Nutrition