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Vegan Vanilla Cupcakes - Cream Method Mattie

Written by Mattie    
 
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Vegan Vanilla Cupcakes - Cream Method

This Vegan Vanilla Cupcake recipe makes soft vegan cupcakes that utilize the cream method which involves beating or creaming Vegan Butter or margarine and sugar together, beating in an egg replacing liquid then mixing in the flour and remaining liquid at alternating stages. This results in a cake that has a more substantial mouth feel and less crumbs partially due to the gluten in the flour becoming more activated from the mixing. This method also provides a more substantial rise that is less inhibited by sugar than cakes made via the quick bread method. This cupcake requires more preparation and is less tender and spongy but more flavorful due to the Vegan Butter or margarine and slightly increased sugar. Use these cupcakes as a base for other flavor variations by switching out some of the flour and/or flavoring extracts. If you're looking for a cupcake that's a little bit more fluffy and less sweet check out the Vegan Vanilla Cupcakes - Quick Bread Method.

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Vegan Vanilla Cupcake Recipe

¼ cup + 2 Tablespoons non-dairy milk
1 ½ teaspoons Egg Replacer Powder or golden flax meal or other egg replacer such as Ener-G-Egg Replacer
1 teaspoon apple cider vinegar

1 ¼ cup + 1 Tablespoon all-purpose flour, sifted
1 teaspoon baking powder
½ teaspoon baking soda

¾ cup sugar
½ cup (108 grams) or 1 stick room temperature Regular Vegan Butter or stick margarine

2 teaspoons vanilla extract
¼ teaspoon almond extract
1/8 teaspoon salt

½ cup non-dairy milk

1) Prepare the egg replacer mixture

Preheat your oven to 375F (191C). In a small mixing bowl whisk together the non-dairy milk, Egg Replacer Powder or flax meal and apple cider vinegar until smooth. Allow the mixture to sit for about 10 minutes so the mixture thickens slightly.

2) Whisk together the dry ingredients

In a medium mixing bowl, whisk together the sifted all-purpose flour, baking powder and baking soda. Set aside. Note: It's important to sift the flour so clumps are eliminated and some air is incorporated into it, enabling maximum rise.

3) Beat the sugar, Vegan Butter and flavor building ingredients together

In another mixing bowl cream the sugar and Vegan Butter together by beating them until fluffy, about 2 minutes. Beat in the vanilla extract, almond extract and salt followed by the non-dairy milk and egg replacer mixture from Step 1 until well incorporated.

4) Mix the batter together

Now mix in about half of the flour followed by the ½ cup non-dairy milk, followed by the rest of the flour until just incorporated.

5) Bake the vegan cupcakes to perfection

Pour the batter into a cupcake mold lined with cupcake liners so the mixture is half the way up to the top of the cupcake liner. Lift the cupcake mold a few inches off the counter and drop it to settle any air bubbles. Bake for 17 minutes or until an inserted toothpick comes out clean.
This recipe makes 12 Vegan Vanilla Cupcakes.


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Well, they smell like heaven! I've been asked to make gluten free and vegan (in the same batch!) cupcakes for my sister in law's wedding; never tried it before! I was so excited to find your blog posting with this recipe. I haven't tasted them yet, but they smell like heaven! Thanks so much for your help. Nicole
Rating 
 
4.0
Reviewed by Nicole Palacios June 12, 2013

They smell like the real deal!

Well, they smell like heaven! I've been asked to make gluten free and vegan (in the same batch!) cupcakes for my sister in law's wedding; never tried it before! I was so excited to find your blog posting with this recipe. I haven't tasted them yet, but they smell like heaven! Thanks so much for your help. Nicole

Owner's reply

Wow that's a tall order Nicole! Hopefully the cupcakes tasted as well as they smelled. If they rised adequately then you're 90% out of the woods. I'm developing my own gluten-free drop-in replacement flour so I'd love to know what you used!

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As I will be using this for a cake size portion, I notice that you use 11/2 tsp of flax seed instead of a Tsp. (I'm so used to whole "eggs" in my recipes). Would it make a difference if I used an "egg" measurement (1Tsp. flax to 3Tsp. of water) in the recipe?

Also, can I replace apple cider vinegar for white vinegar?
Nads Reviewed by Nads April 09, 2013
Top 500 Reviewer  -   View all my reviews (1)

Question

As I will be using this for a cake size portion, I notice that you use 11/2 tsp of flax seed instead of a Tsp. (I'm so used to whole "eggs" in my recipes). Would it make a difference if I used an "egg" measurement (1Tsp. flax to 3Tsp. of water) in the recipe?

Also, can I replace apple cider vinegar for white vinegar?

Owner's reply

Hi Nads! I use 1 1/2 teaspoon of flax in this recipe and many cake recipes because I only need a tiny bit of what the flax seeds do here. If I were to add a whole egg equivalent, it would interfere with how the cake bakes and it probably wouldn't rise as well. This is because flax and eggs work completely differently.

Regarding the vinegar, you can use any vinegar you'd like but apple cider vinegar will build the best flavor that's consistent with dairy-based cakes. White vinegar is pretty neutral though so you should be fine. Good luck!

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Hey thanks ^.^ The party was magnificent and. I still make these often to the delight of the vegan boyfriend whom this recipe helped me win over. ;) Do you think that the recipe would still work if I added the zest of a lemon and replaced a couple tablespoons of the milk from the flax mixture with lemon juice? I see this recipe as enormously versatile, but I would definitely prefer to discuss subs of this acidic caliber with another science minded individual.
Reviewed by cupcakefdoom May 18, 2012

Lemon and Such?

Hey thanks ^.^ The party was magnificent and. I still make these often to the delight of the vegan boyfriend whom this recipe helped me win over. ;) Do you think that the recipe would still work if I added the zest of a lemon and replaced a couple tablespoons of the milk from the flax mixture with lemon juice? I see this recipe as enormously versatile, but I would definitely prefer to discuss subs of this acidic caliber with another science minded individual.

Owner's reply

I've actually been meaning to tweak this recipe into multiple flavors too but I'm just working on too many things right now. Your substitution is a great idea and it seems sound. Any more lemon juice would probably interfere with starch gelatinization and gluten development though, causing them to rise and crash.

This would make a great lemony cupcake! If they're not lemony enough for you I recommend adding more lemon flavor in the form of lemon extract oil to keep the texture intact.

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This is the first vegan cupcake recipe I have ever tried, I am not vegan but I do a lot of vegan baking/cooking for friends of mine that are. I am very pleased with the results. I used home made oat milk, and followed the recipe exactly. Tender, sweet, and delicious, with an excellent rise, my vegan and non vegan friends alike will approve of these at my birthday party Saturday for sure :D
Rating 
 
4.0
Reviewed by cupcakefdoom March 01, 2012

Happy Birthday Me!!!

This is the first vegan cupcake recipe I have ever tried, I am not vegan but I do a lot of vegan baking/cooking for friends of mine that are. I am very pleased with the results. I used home made oat milk, and followed the recipe exactly. Tender, sweet, and delicious, with an excellent rise, my vegan and non vegan friends alike will approve of these at my birthday party Saturday for sure :D

Owner's reply

So glad these worked out for you cupcakefdoom! Happy Birthday!!

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