Vegan Cupcakes

READY IN: 40mins
Recipe by swirlycinnacakes

A simple cupcake

Top Review by beckagator

I made a batch of these and they seemed really dense, but I figured out it was probably because I overstirred them, so just make sure to make a big well with your dry ingredients and then mix only til the big lumps are gone, the little lumps are fine. when I made them this way, it totally changed the texture, they were much lighter and fluffier. I made lemon flavor by replacing the vanilla with lemon extract. I iced them with the vegan buttercream icing found here-- They also work with coconut or almond milk.

Ingredients Nutrition


  1. Preheat the oven to 350F and line muffin pan with cupcake liners.
  2. Whisk the soy milk and vinegar a measuring cup and set aside a few minutes to get good and curdled.
  3. In a large bowl, sift the flour, cornstarch, baking powder, baking soda and salt. Stir to combine.
  4. In a separate large bowl, beat together the soy milk mixture, oil, sugar and vanilla. Stir the dry ingredients and mix until no large lumps remain.
  5. Fill cupcake liners two-thirds full and bake for 20-22 minutes till done. Transfer to a cooling rack and let cool completely before frosting.

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