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Vanilla Cupcakes with Buttercream
[Vegan]

FB By: Francesca Bonadonna

Author Bio

Francesca Bonadonna, of Plantifully Based delivers a fresh and creative approach to vegan cooking in... Read More

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Vanilla

Vanilla Cupcakes with Buttercream [Vegan]

Dairy Free

Vegan

Don’t let this all-vanilla cupcake fool you into thinking it’s boring. It is light, fluffy, sweet (but not too sweet), and everything you want a cupcake to be. I guarantee people will be asking you to make these on repeat.

Ingredients You Need for Vanilla Cupcakes with Buttercream [Vegan]

For the Cupcakes:

2 egg replacers
3/4 cup (180ml) non-dairy milk
1/2 cup (120g) vegan sour cream
1/2 cup (112g) vegan butter, melted
1 teaspoon vanilla extract
1 1/2 cups (180g) all-purpose flour, sifted
3/4 cup (145g) organic granulated sugar
1 1/2 teaspoons baking powder

For the Buttercream:

1 cup (224g) vegan butter, softened
1 teaspoon vanilla extract
3 cups (360g) organic confectioners’ sugar, sifted
2 tablespoons nondairy milk

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How to Prepare Vanilla Cupcakes with Buttercream [Vegan]

Preheat the oven to 350°F (176°C). Place 12 paper liners in a standard-size muffin pan.
Put the egg replacers, nondairy milk, vegan sour cream, melted vegan butter, and vanilla extract in a large bowl. Use an electric mixer to beat on medium speed for 30 seconds, until light and fluffy.
Add the flour, granulated sugar, and baking powder to the bowl with the wet ingredients and mix on low speed for 15 to 20 seconds, then increase the speed to medium and mix for 40 to 60 more seconds, just until well combined. Do not overmix. If necessary, scrape down the sides of the bowl with a rubber spatula.
Divide the batter evenly among the lined wells of the muffin pan, filling each well three-quarters full.
Bake for 15 to 20 minutes, until the edges of the cupcakes are slightly golden and a toothpick inserted in the center of a cupcake comes out clean.
Transfer the cupcakes to a wire rack and let cool for at least 1 hour or overnight (see note, opposite) before frosting.
Meanwhile, prepare the vanilla buttercream: Place the vegan butter in a large bowl and use an electric mixer to beat on medium speed for 2 to 3 minutes, until very soft and fluffy. Add the vanilla extract and gradually add the confectioners’ sugar while mixing on medium speed. After all of the sugar is incorporated, pour in the non-dairy milk and beat on high for 3 to 5 minutes, scraping down the sides of the bowl occasionally to make sure everything is well combined. The frosting will be pale, light, and fluffy.

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