So here it is. This is my recipe for the most perfect, bestest in the westest, (and eastest) vegan cupcake… Strike that. This is my idea of the most perfect cupcake. Period. Vegan or not, this is a damn good cupcake. When I served these to a group of strangers, one girl declared that it was the best cupcake she had ever eaten… and then I told her it was vegan. Surprised? Grin.
I came up with this recipe after doing a Vegan Vanilla Cupcake Off where I compared the 3 top vegan cupcake recipes to each other to determine which one was the winner. The results were that there were no clear winners, so I had to do the only logical thing I could think of. Make batch after batch of cupcakes, until I made my own winner. This recipe is everything I look for in a cupcake, light fluffy, sweet-vanilla deliciousness, simple to make, and even simpler to eat.
I guarantee… ooo risky, but I’m gonna do it, I GUARANTEE that if you make these cupcakes, that they not only will be devoured, but not a single soul will know they are vegan without being told so.
The Best Vegan Vanilla Cupcakes
Makes 12 Cupcakes
1 1/4 Cups All-Purpose Flour
1/2 Cup plus 1/3 Cup White Sugar
1 teaspoon Baking Soda
1/2 teaspoon Salt
2/3 Cup Unsweetened Almond Milk (or other Non-Dairy Milk)
1/3 Cup Canola Oil
2 Tablespoons Apple Cider or White Vinegar
2 teaspoons Vanilla Extract
1/4 Cup Non-Hydrogenated Shortening (I used Earth Balance Shortening)
1/4 Cup Vegan Margarine (I used Earth Balance)
1 1/2 Cups Powdered Sugar
1/2 teaspoons Vanilla Extract
2 Tablespoons Unsweetened Almond Milk (or other Non-Dairy Milk)
Sprinkles for decoration (optional)
*Makes enough frosting for 12 cupcakes… Unless you are one of those people who like more frosting than cake. (Hey, I don’t judge!). In which case you might want to double the recipe. If you have leftovers you can always freeze it in an airtight container. Thaw in the fridge overnight, or on the counter for a couple of hours before you want to use it.
Preheat your oven for 350 F (180C). Line a cupcake pan with 12 paper liners, or lightly grease the pan.
In a big bowl, whisk the dry ingredients together.
In another bowl, mix the wet ingredients together.
Then pour the wet ingredients into the dry and whisk that up. Whisk until the batter just comes together, don’t over mix it or your cupcakes will be sad cakes.
Evenly divide batter among the liners. Bake 18-20 minutes until the tops are slightly golden.
Like this. Omnomnom.
To make the frosting, mix all the ingredients together with a hand mixer. Wait until the cupcakes are cooled completely before frosting. Use a piping bag, a butter knife or just a plastic bag with a small hole cut in the corner to frost your cakes.
Now devour. Bon Appetgan!