Vegan Vanilla Cupcakes with Vegan Buttercream Frosting

The previous time I made plain vanilla cupcakes, they were a disaster.  They didn’t rise at all, they tasted like cardboard, and I was not happy with how they turned out.  I decided to give them a go once again since now I’ve been baking more and more and I was determined to make a decent vanilla cupcake.  I could make chocolate, pistachio, mango, green tea, but not vanilla?

  • Ingredients:
  • 1 cup almond (or soy) milk
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup margarine (Earth Balance FTW)
  • 3/4 cup granulated sugar
  • 2 1/4 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  1. Preheat oven to 350 degrees F
  2. Line muffin pan with cupcake liners
  3. Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix
  4. In a separate large bowl, use a mixer at medium speed (4 on a Kitchenaid mixer) to cream the margarine and sugar until light and fluffy (roughly 2 minutes)
  5. Beat in the vanilla, then alternate beating in your milk and dry ingredients, stopping to scrape the bowl a few times.  Beat until no large lumps remain
  6. Fill cupcake liners two-thirds of the way and bake for 20-22 minutes.  Mine took about 21 1/2 minutes to finish
  7. Remove from oven and move to a cooling rack

Then you get these:

While those are cooling, you can begin your vegan buttercream frosting:

  • Ingredients:
  • 1/2 cup shortening (Earth Balance)
  • 1/2 cup margarine (Earth Balance)
  • 3 1/2 cups confectioners sugar.  You can bump this down to just 3, if you prefer
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup almond milk, soy milk, or soy creamer
  1. Beat the shortening and margarine together using a mixer, until well-combined and fluffy
  2. Add the sugar and beat for about 3 more minutes.  Bump it to 5 minutes if you do a taste test and still taste the gravelly texture of the sugar
  3. Add the vanilla and milk, beat for another 5-7 minutes until fluffy
  4. Add 1 drop of red food dye for a pastel pink color, add two drops for a more reddish color

You will probably have more frosting than you need since the cupcake recipe makes a dozen and the frosting is for about 16.  You can store buttercream frosting in the fridge for up to two weeks, though so no worries.

Then you get these adorable spring-like cupcakes:

Maybe I can make vanilla cupcakes after all?



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One Response to Vegan Vanilla Cupcakes with Vegan Buttercream Frosting

  1. Renard Moreau says:

    [ Smiles ] Nice!

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