These vegan vanilla cupcakes are a delightful treat, perfect for any occasion. Their moist texture and rich vanilla flavor make them a favorite among dessert lovers.
Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.
Using paper liners makes cleanup easier and ensures the cupcakes release easily from the pan.
In a small bowl, whisk together the soy milk and apple cider vinegar. Let this mixture sit for a few minutes until it curdles.
This step creates a vegan 'buttermilk,' which helps the cupcakes rise and adds a slight tangy flavor.
In a large mixing bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt.
Sifting the dry ingredients ensures a smooth batter and evenly distributed leavening agents.
In another large bowl, combine the canola oil, sugar, and vanilla extract. Mix until well combined.
Mixing the wet ingredients thoroughly ensures even distribution of flavors.
Gradually add the dry ingredients and the soy milk mixture to the wet ingredients, alternating between the two. Mix until just combined.
Avoid overmixing to prevent the cupcakes from becoming dense.
Fill each cupcake liner about two-thirds full with the batter.
Filling the liners evenly ensures all cupcakes bake at the same rate.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
Check the cupcakes a minute or two before the minimum baking time to avoid overbaking.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a cooling rack to cool completely.
Cooling the cupcakes completely before frosting prevents the frosting from melting.
Serve the cupcakes as is or decorate with your favorite vegan frosting. Enjoy!
Get creative with your decorations to make the cupcakes visually appealing.
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