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Vegan Vanilla Cupcakes (Moist & Tender!) #veganrecipes #veganbaking
May 3, 2024
These vanilla cakes are guaranteed to be the most delicious, moist, tender cupcakes you've had, vegan or not. They pair perfectly with my vegan buttercream frosting (https://www.youtube.com/watch?v=XfnMyObGYGE), and can be made with homemade vegan butter (https://www.youtube.com/watch?v=6GqmrbZLLJE). Follow along with the recipe here: https://www.stephsunshine.com/vegan-life/vegan-vanilla-cupcakes/ Or search all my vegan recipes here: https://www.stephsunshine.com/vegan-life/all-recipes/
View Video Transcript
0:00
Hello and welcome back. I'm Steph and today we are going to make some of the most delicious
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vanilla cupcakes that you've ever had, guaranteed. Plus, they're vegan. Don't think we need any
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more introduction than that, so let's just jump right into it. Okay, so we're starting with the obvious. I have some cupcake tins here and I'm just
0:26
adding the paper liners. And you're also going to want to preheat your oven to 350 degrees
0:32
Fahrenheit. I like to use a stand mixer with the paddle attachment for this recipe, but
0:37
a handheld mixer works too, or you can just mix this by hand
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And I am just going to add 3 quarters of a cup of vegan butter here. It's been sitting
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out for about an hour, so it's nice and soft. And then I will add in 2 cups of vegan sugar
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And I'm just going to cream that together at medium speed for 3-4 minutes. And if you
0:59
need to, you can always stop to scrape down the sides with a spatula
1:07
I'm basically just looking for a fluffy texture like this before I move on to the next step
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And for that step, I am adding 6 tablespoons of aquafaba, 1 tablespoon of apple cider vinegar
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and a tablespoon of vanilla. And I will just mix that again until it's all well combined
1:30
Now I'm going to sift together my dry ingredients, starting with 3 and 3 eighths of a cup of
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cake flour. You could also use all-purpose flour here too, but I just found that the
1:40
cake flour really gives these cupcakes a super soft texture. So if that's an option for you
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I highly recommend it. And I will also sift in 1 tablespoon of salt and 1 1⁄2 tablespoons
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of baking powder. Okay, so next I'm going to take about a third of the flour mix and add it to my mixer, and
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then mix it on medium-low. Starting from this point, you want to mix until it's just combined
2:06
You don't want to over-mix the batter. Next I've got some unsweetened almond milk here, and I've measured out 1 cup plus 2 tablespoons
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And I'm just going to add 1 third of that as well and mix
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And then I will just repeat that twice more, once with half of the remaining flour mix
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then half the remaining almond milk. And again with all of the remaining flour mix and all the remaining almond milk
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Okay, so the batter is done. I just need to fill my cupcake liners. And when I'm filling
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the liners, I don't actually like to guesstimate the amount of batter. I prefer to weigh it
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I have figured out that 55 grams of batter per cupcake works perfectly for this recipe
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So I have my bowl on my kitchen scale, and I've set the tare button so that it starts
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out at zero. And then as I scoop out the batter with my spoons, the scale is showing me a
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negative number, which is how much batter I've removed. So I'm going to just keep scooping
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batter out or putting it back until I am exactly at 55 grams
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And when I'm spooning the batter into the liners, I'm also going to try to scrape as
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much of it off the spoon as possible. And then when I go to measure the next one, I
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will just hit tare again to reset the scale to zero and repeat
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Alright, so now my tray is just going to bake at 350 for about 21 to 23 minutes. When they're
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done, you should be able to press on a cupcake lightly and it should spring back
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So after they've cooled in the pan long enough to be handled, then I'm just going to let
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them cool completely on a cooling rack here. You want to be patient with the cooling because
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if you try to frost the cupcakes while they're still warm, your frosting will melt
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Okay, so I'm going to pipe the frosting onto my cupcakes, but using a spatula to spread
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it works too. So I've got a pastry bag with a big star tip and I am using this glass here
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just to hold it up while I scoop the frosting into my bag
4:15
There are clips that you can use to tie up the tops of these bags, but I am just using
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a rubber band. And there are a lot of techniques that you can use to pipe your frosting, but
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I am just going to start at the edge and move around in a circle along the edge and then
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just gradually take that spiral in until I reach the center. Now I'm just going to top them off with some vegan sprinkles. You want to make sure they're
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vegan because there are a lot of sprinkles that have non-vegan ingredients for the color
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These vegan sprinkles are 365 brand from Whole Foods and they're not too expensive if you
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want to try them. Well, my cupcakes are all done, so all that's left to do is eat them
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Mmm. Oh, wow, that cake is so tender. Every time I make it, I forget how good it was
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Well, that's all for this one. Thank you so much for keeping me company while I bake these
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cupcakes and I'll see you in the next one
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