4.83 - 164 votes
THE EASIEST VEGAN CUPCAKES WITH FROSTING
FROSTING ▢ 1/2 cup Soft Vegan Butter ▢ 1 1/2 cup Powdered Sugar ▢ 1/2 teaspoon Vanilla Extract ▢ 1-2 tablespoon non-dairy Milk CUPCAKES ▢ 1 cup Soy Milk ▢ 1 teaspoon Apple Cider Vinegar ▢ 1 3/4 cup All-purpose Flour ▢ 1 cup White Sugar ▢ 1 1/2 teaspoon Baking Powder ▢ 2 teaspoons Vanilla Extract ▢ 1/3 cup Vegetable Oil
Preparing the Frosting
In a medium bowl, cream soft vegan butter with an electric hand mixer, until smooth, fluffy and whiter in color - about 30 seconds
Add Sugar and Milk
Add the powdered sugar, vanilla, and 1 tablespoon of soy milk.
Beat the Frosting
Beat on low speed with an electric hand mixer, this prevents the powdered sugar from bursting out of the bowl. Then, increase speed to medium-high speed moving around the bowl to bring all ingredients together.
Stop when Spreadable
Beating until it forms a smooth spreadable frosting, don't overbeat or it could curdle or get grainy.
Making the Cupcake Batter
In a bowl, stir soy milk and vinegar. Set aside for 5 minutes to curdle the milk.
Mix Dry Ingredients
In another large mixing bowl, whisk flour, sugar, baking powder for 40 seconds until evenly combined.
Pour Milk Mixture
Pour the milk mixture, oil, and vanilla extract onto the flour and mix with a whisk until combined.
Pour Batter in Liners
Divide the batter evenly into the 12 cupcake liners, filling up to 2/3 full, not more!
Bake at 350°F (180°C) on the center rack of your oven for 20-23 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.
Let it cool down 5 minutes in the pan, then cool completely on a rack before frosting with the vegan vanilla frosting made before.
Prep Time: 20 minutes Cooking Time: 20 minutes Makes: 12 Small Cupcakes Calories: 331 kcal per Cupcake
VEGAN FROSTING AND CUPCAKES