Eggless Vegan Vanilla Cupcakes

Total time1 hr 12 min

Prep time20 min

Cook time22 min

4.8

(20)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the cupcakes

1 cup plant-based milk
1 tbsp apple cider vinegar
1 ¾ cups all-purpose flour
1 cup organic cane sugar
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
⅓ cup neutral oil (such as canola or sunflower)
2 tsp vanilla extract

For the frosting

1 cup vegan butter, softened
3 cups powdered sugar, sifted
2–3 tbsp plant-based milk
1 tsp vanilla extract
1 pinch salt

Instructions

1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2
Stir together the 1 cup plant-based milk and apple cider vinegar in a small bowl or measuring cup and set aside for 5 minutes until slightly curdled — this is your vegan buttermilk.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!