Vegan Golden Vanilla Cupcakes
Soft, fluffy, and bursting with warm vanilla flavor, these Vegan Golden Vanilla Cupcakes are a plant-based delight that’s perfect for any occasion. Made with simple pantry staples and a hint of golden turmeric for a subtle glow, these cupcakes are as beautiful as they are delicious. They're incredibly easy to make, requiring just 15 minutes of prep time, and feature a tender crumb that's elevated by a vegan "buttermilk" made from almond milk and apple cider vinegar. Whether dusted with powdered sugar or topped with your favorite vegan frosting, these dairy-free and egg-free cupcakes are ideal for everything from birthday celebrations to casual indulgence. Plus, they bake to perfection in under 20 minutes, making them a quick and effortless treat to share and enjoy.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.25 teaspoons Ground turmeric
- 0.75 cups Unsweetened almond milk (or any plant-based milk)
- 1 teaspoons Apple cider vinegar
- 1.5 teaspoons Vanilla extract
- 0.25 cups Neutral-flavored oil (such as vegetable or canola)
- 0.25 cups Unsweetened applesauce
- Powdered sugar (optional, for dusting or frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and turmeric until thoroughly combined.
In a separate bowl or liquid measuring cup, mix the almond milk and apple cider vinegar. Let it sit for 5 minutes to curdle and create a vegan 'buttermilk'.
Add the vanilla extract, oil, and applesauce to the buttermilk mixture and whisk to combine.
Pour the wet ingredients into the dry ingredients and gently mix with a spatula until just combined. Be careful not to overmix; the batter should be smooth but slightly thick.
Divide the batter evenly among the 12 cupcake liners, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Optional: Once cooled, dust the cupcakes with powdered sugar or frost with your favorite vegan frosting before serving.
Nutrition Facts
Calories |
1984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1736 mg | 75% | |
| Total Carbohydrate | 332.2 g | 121% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 187.1 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 365 mg | 28% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 344 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
