These vegan vanilla cupcakes are most, tender, and perfectly sweet! They only require a few minutes and seven simple ingredients to make, and are the perfect treat for celebrations.
- 2 ¼ cups all-purpose flour
- 1 cup organic granulated sugar
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 cup unflavored and unsweetened non-dairy milk
- ⅔ cup canola oil (or your favorite baking oil)
- 1 tablespoon vanilla extract
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Preheat the oven to 350°F.
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Line a 12-cup muffin tin with papers.
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In a large mixing bowl, stir together the flour, sugar, baking powder, and salt.
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In a separate bowl or large liquid measuring cup, stir together the milk, oil, and vanilla.
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Use a spoon to form a well in the flour mixture, then pour in the milk mixture.
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Beat the ingredients together with an electric mixer at highs-speed, just until fully blended, about 1 minute, scraping down the sides of the bowl as needed.
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Spoon the batter into the muffin tins. Each cavity should be about ⅔ full. If you have too much batter, use a second muffin tin or bake the excess batter in a second batch.
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Bake the cupcakes for about 25 to 28 minutes. Test the cupcakes by pressing on the top of one with a finger. If the cupcakes are done, it should spring back.
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Remove the cupcakes from the oven, transfer the tin to a cooling rack, and allow the cupcakes to cool completely.
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Frost or top the cupcakes as desired, and serve.
Nutrition information does not include frosting.