Vegan Golden Vanilla Cupcakes

"This cupcake recipe is from the book Vegan Cupcakes Take Over The World. You can make this recipe using soy margarine or canola oil. IF USING OIL INSTEAD OF MARGARINE DOUBLE THE SALT. I have only used the canola oil in this recipe and the results were surprisingly delicious. The texture is good and so is the flavor."
photo by SharonChen photo by SharonChen
photo by SharonChen
photo by SharonChen photo by SharonChen
photo by SharonChen photo by SharonChen
photo by joanna_giselle photo by joanna_giselle
photo by Nommy photo by Nommy
Ready In:
12 cupcakes




  • Preheat oven to 350F and line muffin pan with paper liners.
  • Whisk the soy milk and the vinegar together and let sit a few minutes until curdled.
  • Sift the flour, cornstarch, baking powder, baking soda and salt into a large bowl and mix.
  • In a separate large bowl,use a handheld mixer at medium speed to cream the margarine and sugar for about 2 minutes until light and fluffy, but don't beat past 2 minutes. Beat in the vanilla and other extract, if using, alternate beating in the soy milk mixture and the dry ingredients, stopping to scrape the sides of the bowl a few times.

  • Beat together the soy milk mixture, oil, sugar, vanilla, and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda and salt and mix until no large lumps remain.
  • Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes till done. Transfer to a cooling rack and cool completely before frosting.

Questions & Replies

  1. Can I use cashew milk or full-fat cocounut milk instead or will it bake differently?
  2. are soy milk and almond milk the same thing?


  1. Absolutely brilliant. I gave a simple vanilla iced version of this cupcake to my VERY SCEPTICAL brother (he refuses to eat anything dairy free) without telling him that they were vegan- he ate four. RESULT!
  2. Wow! These are enterprisingly delicious! This is my new go to cup cake recipe. It's great because I *always* have these ingredients on hand!
  3. Hey y'all! There is NO CORN MEAL in this recipe! Dominick and Amanda, corn STARCh is NOT cornmeal. You could re-try the recipe.
  4. First time trying anything vegan. They taste quite good, however they stick like crazy to the cupcake wrappers (I used oil recipe). Maybe we need to increase the oil a bit in the recipe so they won't stick. Or spray the wrappers with Pam. Also, I suggest filling them well over 3/4 to almost all the way full, since they hardly rise. Thanks for the recipe, next time I will try my amendments here.
  5. I did mine with half margarine and half coconut oil (not melted, room temperature) Sifted the flour and dry ingredients 4 times as recommended in another website when you replace cake flour by flour and corn starch like in this recipe. Well, the taste and the texture are great but they did not rise at all (flat as flat can be!) and they stick badly to muffin liners (even the thick ones...) I'm very disappointed because I was baking for a party and they look awful (but the taste is there...)


  1. I used Earth Balance instead of oil so maybe that was the problem. They certainly weren't bad but not delicious. The texture was a little too dense and sponge-like for my taste. I will try them again with canola oil. BTW, I use Earth Balance in the vegan chocolate cupcakes from the Chow site and they are to die for so I was hoping these would be just as good.
  2. Thanks for sharing this delicious recipe! I made it with oil, and omitted the almond extract, and the cupcakes turned out perfectly... loved by vegans and non-vegans alike. In the second batch, I substituted 1/4 cup of red, white and blue sprinkles for 1/4 cup of sugar to create an American version. :) I topped it with a simple Earth Balance-based "buttercream".
  3. These are amazing. They rose so much better than I expected them to. I make them withthe canola oil. They are great just the way they are but I have also adapted them to make coconut cupcakes. I replaced the soymilk with coconut milk (which honestly doesn't really change the vanilla flavor at all, you'd need coconut extract to do that.). I frosted them with a vegan coconut buttercream icing and topped them with shredded coconut. I've taken these to a party with all omnis and they've disappeared in minutes!



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