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 Recipe¼ 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 mixturePreheat 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 ingredientsIn 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 togetherIn 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 togetherNow 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 perfectionPour 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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Loved this recipe!
Just wondering how much cocoa I'd have to add to this to make a chocolate version and how much instant coffee because I do that with my no vegan chocolate cakes and I loved the turnout! Since going vegan I rather bake vegan as well for my family! So I'd love the help! Thanks so much!
Hi. I tried making these for my daughters birthday. The batter is really yummy and they smell so good baking. I checked on them with the oven light 1/2 way through baking and they were rising wonderfully. By the time the timer went off and I checked them, they had sunk and looked a volcano crater. Any ideas on what when wrong for me? Thanks.
Corrections to my Rum Cake typos
I hope you can replace my recent review with this edited version that will make more sense:
Fabulous recipe. Well written, and easy to follow. Truly professionally prepared, and I love the science behind it. Thank you. I used your recipe with only a few modifications to make mini rum cakes. I appreciate that your explanations and encouragement in your comments responses throughout your site gave me the confidence to try to make this a Rum Cake.
I made the recommended vegan butter first. To make this a rum cake, I added about 2 tablespoons of rum to the batter, and did this just at the end of batter preparation. I was careful to keep the batter "thick" as you recommend. I still had good rise in the cakes. I toasted some slivered almonds prior to starting the recipe. I let them cool, and then I placed some slivered almonds into the bottom of each baking well. I used a "mini bunt" pans that had four wells and two mini Cake Wells (the center ones from another pan I had). I used "crumbs" of the vegan butter and my fingers to "grease" the cake wells in the pan, and I think that effort paid off in easier release of the cakes. I baked these two pans, both in the oven at the same time on two oven racks, for 19 minutes (these cake wells are larger than cupcakes). As would be expected, the mini cake pan on the bottom oven rack browned more on the bottom. I probably should have rotated the pans to opposite oven racks half way through the time.
As the cakes were finishing their baking time, I made a rum glaze using about a quarter cup of water, about one third cup of sugar, one teaspoon of the vegan butter (these were not exact measurements) . I cooked this glaze in a sauce pan for about five minutes to evaporate some of the water and get it a little caramel like. I removed the sauce pan from the heat and, after about a minute or two, I added about a quarter cup of dark rum. I stirred this glaze to evaporate some of the alcohol. Careful, it bubbles.
After removing the baked cakes from the pans, I dipped the bottoms of each cake into the glaze, and then used a spoon and pastry brush to brush the glaze on all of the other exposed surfaces. I did not use all of the Rum Glaze. These cakes are excellent at room temperature also outstanding after refrigeration, the texture changes a little in an interesting way with the cold. Holy Cow! Well worth the effort for a special birthday treat for my husband! This will become our "special occasion cake". It is so wonderful, as you point out, to know the ingredients of the food we eat! Thank you for all of your experimentation and guidance.
Wow! Fabulous mini Rum Cakes!
Fabulous recipe. Well written, and easy to follow. Truly professionally prepared, and I love the science behind it. Thank you. I use the recipe with a few modifications to make mini rum cakes. I need the recommended vegan butter first. To the cake, I added about 2 tablespoons of room to the batter, just at the end of batter preparation. I toasted some slivered almonds prior to starting the recipe. I let them cool, and then I placed some similar over and almonds into the bottom of each baking well. Are used for many fun pans and too many cake Wells. I these for 19 minutes. I made A glaze using that a quarter cup of water, a quarter to a half a cup of sugar, any teaspoon of the vegan butter. I cook this in a sauce pan for about five minutes to evaporate some of the water and get it a little Caramelly. I remove the sauce pan from the heat and added about a quarter cup of dark rum. And stirred to continue cooking evaporates of the alcohol. After removing the cakes from the pans, I dipped the bottoms of each cake into the glaze, and then used a spoon and pastry brush to brush the glaze on all of the other exposed surfaces. Holy Cow! Well worth The effort for a special birthday treat for my husband! Thank you for all of your experimentation and guidance.
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
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?
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.
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